Hens are cranking out the eggs. Has anyone ever frozen hard boiled eggs. I'm thinking of peeling and freezing a bunch for use next fall and winter. If anyone has tried this would like to know your results. Thanks, Don

-- Don (dairyagri@yahoo.com), June 13, 2001

Answers

Don, Not sure on freezing whole, hardboiled eggs, but I've frozen hard boiled egg peice in a casserol and they seemed fine. Have you ever thought of waterglassing your extra eggs? They will keep for up to 6 month without refrigeration. You can freeze eggs for scrambling or one egg at a time for baking by scrambling and freezing( the one egg freezing I pour them into a icecube holder and freeze then place in a plastic bag or carton). Try a few and then go from there.( freezing the hard cooked eggs that is) Good luck

-- Kelle in MT. (kvent1729@aol.com), June 13, 2001.

Don, I have also froze raw scrambled eggs. But I also have to ask Kelly what is waterglassing?

-- Ria in Ky (MinMin45@aol.com), June 13, 2001.

As to the scrambled eggs, we have done that for quite some time. I'm interested in info on boiled. Like do they come out same color and not slimy or something after a few months in the freezer. Thanks for comments so far. Don

-- Don (dairyagri@yahoo.com), June 13, 2001.

copied this from some info as it's a clear explanation--

Waterglass is a sodium silicate solution, obtained from a druggist. One pint of waterglass is mixed with 9 to 10 pints of boiled, cooled water. The solution is then poured into a scalded storage crock (ora 5-gallon bucket), and the eggs are immersed in it. The slimy solution seals the pourous eggshell against air and moisture and thus retards spoilage.

Keep the fluid in the crock at least 2 inches above the eggs to allow for evaporation. Add more boiled, cooled water to maintain that level. Keep the crock tightly sealed and in a cool place. The solution isn't poisonous, but you have to be careful to rinse the eggs well before you use them.

I recall either backwoodshome or countryside had an article on this 4 or 5 years ago.

-- April (atobias@yahoo.com), June 13, 2001.

Hi Don, the frozen whole cooked eggs are VERY rubbery, edible, but very strange texture!

I have been keeping chickens and their eggs for 10 years now, and have found that they keep in the fridge for a year just fine, and even keep for about 3 months at just cool (below 70 degrees to 60 degrees) temoeratures, would your basement be below 70 degrees?

Even at room temperature, they will keep for a good month, try that too, at least you can try selling them or eating alot of 'em!!! Way better than eggs that can bounce out of the freezer!

-- Annie Miller in SE OH (annie@1st.net), June 13, 2001.

Yeah, the whites are like rubber the yolks a little watery but eatable, they can be pickled too.

-- Thumper (slrldr@aol.com), June 13, 2001.

You can mash the boiled eggs before freezing. They don't get noticeably rubbery then, but it limits your recipe options just a little. Can make some nice rich sauces to dress vegetables, or even cook in pies.

-- Don Armstrong (darmst@yahoo.com.au), June 13, 2001.

Instead of waterglass, you can use KY Jelly. Just coat each egg well, and store back in cartons, in a cool cellar. They should keep as well as waterglassed eggs.

-- daffodyllady (daffodyllady@yahoo.com), June 14, 2001.

Thanks April for adding the info. on " waterglassing". There is some info in the current issue of Countryside. I think the info. was in Countryside back before the Y2K . I don't get Backwoods and I remember reading about it too. Have a great weekend everyone :o) Blessings, Kelle

-- Kelle in MT. (kvent1729@aol.com), June 14, 2001.