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.