4m x 3m Omlet pen, cube, new auto door still boxed and coop light

[AJuff]

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.

[Ain't Nobody Here]

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 ).

[AJuff]

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.

[..lay a little egg for me]

I read somewhere that sugar OR salt could be used with the yolks...