Another List was asking questions, and I knew the answer was here! I found 'freezing eggs' in the archives, but not the answer to the rest of their questions. Once the eggs are cracked open into ice cube trays, frozen, popped out and put into baggies, how long can they stay fresh in the freezer? Does the freezing affect the taste? Thanks.

-- ~Rogo (rogo2020@yahoo.com), March 30, 2001

Answers

I tried that one. Used my biggest ice cube tray, but it still didn't work because the eggs were way too big :-)

-- mary, texas (marylgarcia@aol.com), March 30, 2001.

The way I freeze excess eggs is to scramble up a "whole mess" of them and pour them into ice cube trays. Once frozen, the cubes are then put into Baggies. Each cube is equivalent to one egg. I've used them only for baking or for scrambled eggs and try to use them up within 3 months. Haven't noticed too much difference in flavor.

-- Marcia (HrMr@webtv.net), March 30, 2001.

Well, duh, I never though to scramble them first:-) Do you need to spray the ice tray with Pam or something? Mine were impossible, but I think it's because they were overfilled.

-- mary, texas (marylgarcia@aol.com), March 31, 2001.

Mary, I sprayed my containers with Pam. They came out really easy. Most of my baking recipes call for 2 eggs so I froze mine in little yogurt containers two at a time. After they were frozen good I just popped them into freezer bags and each clump was 2 eggs. I have had them in the freezer for as long a a year without lost quality if they were sealed good and we never lost power. (they seem to defrost really rapidly if there is a power outage)

-- diane (gardiacaprines@yahoo.com), March 31, 2001.

Thanks for the answers, guys. The folks asking should be pleased!

-- ~Rogo (rogo2020@yahoo.com), March 31, 2001.

I use muffin tins, haven't found an egg yet that wouldn't fit, and spray them with pam first. Pop them into zip loc bag, have had them keep just dandy for about a year. :) tang

-- tang (tang@mtaonline.net), April 03, 2001.

We also do the scramble, I just freeze mine in ziplock baggies, a dozen at a time. Defrosted 1/4 cup equals one egg in all recipes. I freeze for long term storage in a chest freezer that has no automatic defrost (it was new for me in 1975!) still works like a charm. We freeze our colostrum and eggs and have used eggs that were over a year old. Scrambled with sausage and potatoes you simply can't tell the difference. Automatic defrosting freezers have much shorter term storage, and cause freezer burn. Vicki

-- Vicki McGaugh TX (vickilonesomedoe@hotmail.com), April 03, 2001.