AJuff Posted May 17, 2009 Share Posted May 17, 2009 With the recent glut of eggs I have at the moment I decided to freeze some eggs. I separated them into the whites and yolk. They have been in the freezer for three months now and I am defrosting them today to bake a cake later. If it rises and the cake tastes good then i intend to freeze lots of eggs as with my girls it's feast or famine. Will report back later. Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted May 17, 2009 Share Posted May 17, 2009 That's interesting . I look forward to the results (I think you'd better post me a bit of cake as you'll need an independent verifier ). Quote Link to comment Share on other sites More sharing options...
AJuff Posted May 17, 2009 Author Share Posted May 17, 2009 The verdict . . All very interesting. The egg whites defrosted very watery and the yolks a bit stiff. The yolks became a bit globby but with a bit of extra creaming they eventually mixed in. The cakes have risen beautifully but the odd bit of yolk that wasn't incorporated fully gives them a speckled effect. The cakes taste really nice so no taste difference at all. I do remember reading somewhere that when freezing yolks you should add a bit of salt. I didn't, I wonder if that would stop them globbing? I have put some more eggs into the freezer with salt so we'll see in a week or two. Watch this space. Quote Link to comment Share on other sites More sharing options...
..lay a little egg for me Posted May 17, 2009 Share Posted May 17, 2009 I read somewhere that sugar OR salt could be used with the yolks... Quote Link to comment Share on other sites More sharing options...
