Sunday, March 13, 2005

Did you know?



Maybe I'm the last to know, but did you know you can freeze eggs? I can't count how many times I've thrown out whites or yolks because all I needed was one or the other. I was making cookies today that used two egg yolks and started wondering if I could freeze the whites. I googled "freezing egg whites" and came upon this page at the American Egg Board web site.

Not only can you freeze egg whites as is, you can freeze whole eggs by beating them slightly to blend before freezing, and you can even freeze egg yolks with a little preparation. You must add either salt, sugar or corn syrup to the yolks to prevent them from becoming too gelatinous (apparently freezing causes them to thicken to such an extent that they become unusable). If you will be using the yolks in something savory, add 1/8 teaspoon salt for each 4 yolks and blend. If you plan to use the yolks in something sweet, add either 1 1/2 teaspoons sugar or corn syrup to 4 yolks and blend.

Eggs will keep in the freezer for several weeks. They can be thawed overnight in the refrigerator. If you're in a hurry, they can be thawed under cold running water.

6 comments:

Alice said...

Hi Cathy, I did know you could freeze eggs...but I didn't know those handy tips for thawing them. Thanks! If I ever have a recipe that uses egg yolks, I always freeze the whites, but then I sometimes let them languish in the freezer...the thaw tips, especially water one, will definitely help me use them more easily. I also didn't know that they only kept for a few weeks. Looks like I've got at least one white to throw out. (oops)

Howard said...

Hi, Cathy..There is only my wife and I to cook and feast upon all kinds of food..My Wife is 72 nad I am 76. We work out in the gym 3 days a week and I am the heavy lifter in the kitchen..You sound much like the inovator that gradually ventures out from the recipes into new flavors that are more pleasing than others..I have not had the pleasure of trying soy..Im a buttermilk and cream man..

Stephanie said...

I've known about freezing eggs for some time, but I think I'm usually in too much of a hurry to bother (and it's quite likely I'd forget they were in there). So, I give whatever leftovers I have to the dogs...and you won't see a shinier coat for miles!

Cathy said...

Hi Alice - I'll bet that egg white is still good. I think I'll have trouble using these little bits up in time too!

Hi Howard - I wish I ventured out more! I'm working on taking a few baby steps, but tend to stick to things that seem "safe" to me (like soymilk). I still have some pretty scary foods yet to conquer, like goat cheese, all sorts of seafood, and ... *gulp* ... mushrooms!

Hi Stephanie - Yes, I'm afraid my little yolks and whites may get lost and forgotten in the freezer. I don't think I'd be quite so tempted to freeze yolks since I don't use them alone very often, but whites are another story. That's interesting that you give them to your dog ... I remember my mom used to give our cat the left over egg mixture for french toast and he loved it!

Lynn said...

Cathy, thanks for sharing this useful tip. With the bird flu crisis in Asia, egg prices in Japan are soaring as well. I feel so wasteful throwing away egg whites all the time. Now I don't have to!

Cathy said...

Hi Lynn - oh good, I'm glad this was helpful to you. I'm also glad I wasn't the only one that didn't know these things!