Cyber Chook Posted June 6, 2008 Share Posted June 6, 2008 Hi, my girls are laying nicely now, and becoming better at it as they practice. What a nice treat to find of a morning My question is, can you freeze eggs to use in baking etc? Once they're bigger, I'll be giving them away and selling them, but for now, I was thinking of beating them lightly and storing them in one-egg bags for using as needed in cooking. Is this okay, or do they go funny? Caroline Quote Link to comment Share on other sites More sharing options...
..lay a little egg for me Posted June 6, 2008 Share Posted June 6, 2008 Hi Caroline I have a great book that says you can freeze them, either whole or separated. If whole or just yolks it says to add a pinch of sugar or salt (not sure why, might be something to do with the way the ice crystals form). I does say how long they keep, but can't remember at the moment. It said you could beat them lightly or even just leave them as they are to use for frying or poaching!! BW Caroline Quote Link to comment Share on other sites More sharing options...
Cyber Chook Posted June 8, 2008 Author Share Posted June 8, 2008 Great, thanks v much for that , Caroline. Egg freezing trial commencing shortly Caroline Quote Link to comment Share on other sites More sharing options...
..lay a little egg for me Posted June 9, 2008 Share Posted June 9, 2008 Let me know how you get on. I have been looking out for suitable containers to freeze small amounts of egg in (for winter cake baking activities). Just don't seem to have any surplus at the moment as whenever we get a box full, OH says, "lets have scrambled eggs for lunch" and that's 6 eggs gone! I am seriously thinking of expanding my flock!! Quote Link to comment Share on other sites More sharing options...
Cyber Chook Posted June 9, 2008 Author Share Posted June 9, 2008 I now see what you mean - since posting my question, we've used up almost all of the fast-growing stash of small but perfectly formed eggs! But yes, if and when I do get enough to freeze, I'll let you know how they turn out. I was thinking of using those little fold-over sandwich bags, placed carefully (!) upright in the freezer. Caroline Quote Link to comment Share on other sites More sharing options...
wombatally Posted June 12, 2008 Share Posted June 12, 2008 Hi Caroline - I freeze mine in those sealable sandwich bags. I tend to separate them as it makes it easier for baking. Always remember to write on the bag how many are in there though! My OH uses loads of yolks for his carbonara and instead of throwing the whites away we started freezing them in the hope my domestic goddess side would appear with a merangue (I have no idea if that is spelled correctly - I keep changing it and it still looks wrong!) but I didn't have a clue how many egg whites were in the bag I also have a really old book inherited from my Grandmother that says you can preserve whole raw eggs in brine ready for use when you need them - not a chance I am trying that though Quote Link to comment Share on other sites More sharing options...
superjules Posted June 13, 2008 Share Posted June 13, 2008 I also have a really old book inherited from my Grandmother that says you can preserve whole raw eggs in brine ready for use when you need them - not a chance I am trying that though Ew!! I wonder why that practice died out??!! Quote Link to comment Share on other sites More sharing options...
Cyber Chook Posted June 13, 2008 Author Share Posted June 13, 2008 we started freezing them in the hope my domestic goddess side would appear with a merangue I had no idea when I first started thinking about getting chickens that I'd be laughing so much I am a disaster in the kitchen, but have discovered that miraculously, I can make meringues (sp?!). I use good old Delia's recipe. The secret seems to be to keep everything completely free of grease etc. Hey, look at me giving out cooking tips! Yay! Caroline PS Can't work out how to include quote properly - help! Quote Link to comment Share on other sites More sharing options...
..lay a little egg for me Posted June 13, 2008 Share Posted June 13, 2008 Hi Caroline - I freeze mine in those sealable sandwich bags. I tend to separate them as it makes it easier for baking. Always remember to write on the bag how many are in there though! My OH uses loads of yolks for his carbonara and instead of throwing the whites away we started freezing them in the hope my domestic goddess side would appear with a merangue (I have no idea if that is spelled correctly - I keep changing it and it still looks wrong!) but I didn't have a clue how many egg whites were in the bag I also have a really old book inherited from my Grandmother that says you can preserve whole raw eggs in brine ready for use when you need them - not a chance I am trying that though My Mum told me that you should use 60g of sugar to every 50g of egg white for meringues...so you don't need to remember how many are in the bag and it also copes with the different sizes of egg (like the sponge cake recipe I now always use). As well as brine, the book I read said that you can use something called 'waterglass' to preserve eggs, and they will keep for up to a year I can't remember what the chemical is but I think it was something you might be able to buy at the chemists. I thought that freezing sounded easier! I was thinking of freezing whole eggs in a little plastic container in twos perhaps and then transferring each 'ice cube' of eggs to a plastic bag so I could collect them and it would take up less space than umpteen yoghurt pots or whatever. Quote Link to comment Share on other sites More sharing options...
Cyber Chook Posted June 13, 2008 Author Share Posted June 13, 2008 Hmm, never heard of it, but found this on it: Water Glass Common name for sodium metasilicate (Na2SiO3). A colourless, jellylike substance that dissolves readily in water to give a solution used for preserving eggs and fireproofing porous materials such as cloth, paper, and wood. It is also used as an adhesive for paper and cardboard and in the manufacture of soap and silica gel, a substance that absorbs moisture. Caroline Quote Link to comment Share on other sites More sharing options...
..lay a little egg for me Posted June 13, 2008 Share Posted June 13, 2008 mmm, yummy! Quote Link to comment Share on other sites More sharing options...
frenchlayer Posted June 15, 2008 Share Posted June 15, 2008 Freezing them in two or threes in blocks and then transferring to a large bag sounds like an good idea, I used to do that with baby food, once I needed more than a ice-cube size, all those years ago, and it did save having loads of little storage boxes that fall everywhere in the freezer. Good luck. I read somewhere, I cannot find the url now, typical an experiment on all the types of keeping eggs and they tried all sorts of methods and by far and away the best way was unwashed eggs in fridge below 5 deg, kept easily for 6 months, not of poaching quality but good for cooking, so no real need to freeze if you don't want to. Depends whether you have space in your fridge for 6 months of eggs. But definately no need to worry if you have several full boxes in the fridge. Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted June 15, 2008 Share Posted June 15, 2008 PS Can't work out how to include quote properly - help! You need to click "quote" on the actual post you want to quote, not on your own new post. I think that's where you might be going wrong (I'm sure I did that at the start too ). Good luck with the egg freezing! Quote Link to comment Share on other sites More sharing options...
Cyber Chook Posted June 15, 2008 Author Share Posted June 15, 2008 You need to click "quote" on the actual post you want to quote, not on your own new post. I think that's where you might be going wrong (I'm sure I did that at the start too ). I ried that just now, but when I clicked 'Submit', it wasn't coming up in a nice little box with green writing. Will keep trying... Quote Link to comment Share on other sites More sharing options...
Cyber Chook Posted June 15, 2008 Author Share Posted June 15, 2008 See above!! Grrr. What am I doing wrong??! Do I have to highlight the bit I want to quote, and then click on the 'Quote' button? That's what I've been doing, but it doesn't work Quote Link to comment Share on other sites More sharing options...
xScrunchee Posted June 16, 2008 Share Posted June 16, 2008 See above!! Grrr. What am I doing wrong??! Do I have to highlight the bit I want to quote, and then click on the 'Quote' button? That's what I've been doing, but it doesn't work Instead of clicking 'post reply' just click the little quote icon at the top of the persons message on the page we are on now. You don't need to highlight anything. Then you just type your message as normal underneath Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted June 16, 2008 Share Posted June 16, 2008 Common name for sodium metasilicate (Na2SiO3). A colourless, jellylike substance that dissolves readily in water to give a solution used for preserving eggs and fireproofing porous materials such as cloth, paper, and wood. It is also used as an adhesive for paper and cardboard and in the manufacture of soap and silica gel, a substance that absorbs moisture. Gosh......if it can do all those other things, I wouldn't fancy eating it. Quote Link to comment Share on other sites More sharing options...
Cyber Chook Posted June 16, 2008 Author Share Posted June 16, 2008 See above!! Grrr. What am I doing wrong??! Do I have to highlight the bit I want to quote, and then click on the 'Quote' button? That's what I've been doing, but it doesn't work Instead of clicking 'post reply' just click the little quote icon at the top of the persons message on the page we are on now. You don't need to highlight anything. Then you just type your message as normal underneath Jay, thanks for trying to help - but when I do that, this is what happens (above). Or is it that it's appearing in a box to other people but not me? To me, it's preceded by [quote= etc etc and ends with [/quote, and isn't in a box? Caroline Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted June 16, 2008 Share Posted June 16, 2008 Just click on the quote button and it should work for you. You can then delete any bits of the quote that you don't want to use, and add your message/comment too. Tinker about a bit in the competitions and testing section. Quote Link to comment Share on other sites More sharing options...
TAJ Posted June 16, 2008 Share Posted June 16, 2008 I made 42 mini-meringue nests at the weekend - baking ahead for a party next weekend. Key thing is to ensure everything is grease free and the fresher the whites the better - I always use equal quantity of eggs to sugar - the sugar being half caster & half icing sugar. The above 42 took 8 egg whites - the yolks will be frozen and added to enrich the quiche mix next weekend. Tracy Quote Link to comment Share on other sites More sharing options...
Cyber Chook Posted June 16, 2008 Author Share Posted June 16, 2008 Just click on the quote button and it should work for you. You can then delete any bits of the quote that you don't want to use, and add your message/comment too. Tinker about a bit in the competitions and testing section. With Kate's excellent help I've finally cracked it - I needed to untick the 'Disable BBCode in this post' box. Still don't know what that means, but it doesn't matter, it works. Thanks for the help Caroline Quote Link to comment Share on other sites More sharing options...
