Methods for Freezing Eggs
Eggs can be frozen in several different ways: separated, whole and hard cooked. Although both can be frozen, yolks freeze differently than egg whites, so it is best to add salt to prevent a rubber-like texture upon thawing. Egg solutions should be mixed or strained well to prevent lumps and loss of texture. Does this Spark an idea?
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Separated
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Egg yolks and egg whites are easily frozen when separated but egg yolks can taste and feel like rubber. To prevent this frozen effect, add a 1/2 teaspoon of salt for every cup of egg yolk. Egg whites thaw and keep their texture, so salt is optional.
Whole
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Eggs can also be frozen as whole but they should be mixed first. When mixing, do not beat air into eggs but simply mix the egg well. Although mixed with white, you may want to add 1/2 teaspoon of salt per cup so as to prevent rubber or lumpy texture upon thawing.
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Hard Cooked
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Freezing hard cooked eggs is a method where whole egg yolks are strained and frozen. However, the egg yolks are cooked in water for 15 minutes. Salt is optional with hard cooked egg yolks, but hard cooked egg whites are not recommended for this method because they are unable to maintain texture.
Other Methods
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Although salt is used for freezing eggs, you can use sugar too. Sugared eggs are good for baking while hard cooked eggs are good for embellishments, such as garnishes. Frozen eggs can be kept for up to a year. For the best tasting frozen eggs, only freeze raw or hard cooked yolks.
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References
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