i_don_know Posted November 6, 2009 Share Posted November 6, 2009 Our amazing battery hens are still laying and producing more than we can give away or eat! Our Chicken book says preserve them in Water Glass. Has anyone else done this and if so where did they get the stuff? Cheers Trish Quote Link to comment Share on other sites More sharing options...
Lewis Posted November 6, 2009 Share Posted November 6, 2009 No idea about prserving them that way but what about pickling some - thats what Father always does Ooh ... or ice cream Quote Link to comment Share on other sites More sharing options...
Space Chick Posted November 7, 2009 Share Posted November 7, 2009 I make a load of quiches and freeze them in slices, or cakes and freeze them, or make pasta. There are soooo many preserving possibilities The ice-cream one that Lewis is suggesting is a favourite in my house Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted November 9, 2009 Share Posted November 9, 2009 Well, you could do, but waterglass (otherwise known as isinglass) is made from the swim bladders of several types of fish, most notably sturgeon, making it rather less ecologically sound than the vinegar used for pickling. It's pretty difficult to find these days, and most of what is made is used as beer finings. Quote Link to comment Share on other sites More sharing options...
Lesley Posted November 10, 2009 Share Posted November 10, 2009 You can freeze eggs - separate them and freeze the yolks and whites separately. Break the yolks gently, label and freeze. Quote Link to comment Share on other sites More sharing options...
BeckyBoo Posted November 10, 2009 Share Posted November 10, 2009 You can freeze eggs - separate them and freeze the yolks and whites separately. Break the yolks gently, label and freeze. Well I didn't know that!! I learn something new on here almost every time I come on here! Lemon curd, if you eat it, is very egg intensive, fresh custard, meringues to use up the whites after lemon curd (which is a fantastic vicious circle to be in - lemon curd - leaves egg whites, meringue to make lemon meringue pie, then you need more lemon curd, more egg whites ......mmmmm!) BeckyBoo Quote Link to comment Share on other sites More sharing options...
Lesley Posted November 12, 2009 Share Posted November 12, 2009 Just seeing that again has made me realise that the bit saying to label them could sound a bit patronising! - what I really meant was label with the number of yolks or whites - it's very difficult when you go back to them a few weeks later to remember just how many yolks are in that container..........not that I've ever done that of course....... Quote Link to comment Share on other sites More sharing options...
BarbaraJ Posted November 13, 2009 Share Posted November 13, 2009 Just seeing that again has made me realise that the bit saying to label them could sound a bit patronising! - what I really meant was label with the number of yolks or whites - it's very difficult when you go back to them a few weeks later to remember just how many yolks are in that container..........not that I've ever done that of course....... Can you use them as normal once they have been frozen, say for cakes? Quote Link to comment Share on other sites More sharing options...
Lesley Posted November 14, 2009 Share Posted November 14, 2009 Yes you can. Quote Link to comment Share on other sites More sharing options...
