the eggs in my refrigerator froze...and I just put them in the freezer to work out what to do with them.
Any suggestions... will they still be OK for cooking with or omelettes?
2006-11-05 09:42:40 · 9 answers · asked by Maggi 4 in Food & Drink ➔ Cooking & Recipes
I think this information should adequately answer your questions! ( I even learned a few things looking this up!)
FREEZING EGGS If you receive a windfall of eggs far beyond your capacity to use within a few weeks, they can be frozen - not in the shell, of course. Only freeze clean, fresh eggs.
WHITES Break and separate the eggs, one at a time, making sure that no yolk gets in the whites. Pour them into freezer containers, seal tightly, label with the number of egg whites and the date, and freeze. For faster thawing and easier measuring, first freeze each white in an ice cube tray and then transfer to a freezer container.
YOLKS Egg yolks require special treatment. The gelation property of yolk causes it to thicken or gel when frozen. If frozen as is, egg yolk will eventually become so gelatinous it will be almost impossible to use in a recipe. To help retard this gelation, beat in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup per 1/4 cup egg yolks (4 yolks). Label the container with the number of yolks, the date, and whether you've added salt (for main dishes) or sweetener (for baking or desserts).
WHOLE EGGS Beat just until blended, pour into freezer containers. seal tightly, label with the number of eggs and the date, and freeze.
HARD-COOKED Hard-cooked yolks can be frozen to use later for toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least I inch above the yolks. Cover and quickly bring just to boiling. Remove from the heat and let stand, covered, in the hot water about 15 minutes. Remove with a slotted spoon, drain well and package for freezing.
Hard-cooked whole eggs and whites become tough and watery when frozen, so don't freeze them.
To use frozen eggs... Thaw frozen eggs overnight in the refrigerator or under running cold water. Use yolks or whole eggs as soon as they're thawed. Once thawed, whites will beat to better volume if allowed to sit at room temperature for about 30 minutes.
Substitute 2 tablespoons thawed egg white for 1 Large fresh white.
Substitute 1 tablespoon thawed egg yolk for 1 Large fresh yolk.
Substitute 3 tablespoons thawed whole egg for 1 Large fresh egg.
Use thawed frozen eggs only in dishes that are thoroughly cooked.
2006-11-05 09:50:34 · answer #1 · answered by Nisey 5 · 1⤊ 0⤋
yes its ok to still cook them in omelettes. restaurants sometimes use eggs that have been frozen and are already mixed up to be scrambled or used for omelettes. i used to work at a place where our eggs arrived frozen in large plastic bags. we thawed them out the previous night for use in the mornings.
2006-11-05 17:45:42 · answer #2 · answered by I know, I know!!!! 6 · 1⤊ 0⤋
As long as the eggs did not thaw after they froze the first time (if they broke) then they should be fine to use. Eggs last just about forever if kept cool. They last weeks after their expiration date.
2006-11-05 17:51:00 · answer #3 · answered by Erika S 4 · 2⤊ 0⤋
Sure you can freeze them. But put them out on the compost pile to thaw.
2006-11-05 17:52:09 · answer #4 · answered by norsmen 5 · 0⤊ 3⤋
yeah its fine to freeze eggs you just crack them and put them in an air tight container!!
after freezing them its fine to put them in anything you want
2006-11-05 18:06:39 · answer #5 · answered by *L-I-V-E* 5 · 1⤊ 1⤋
Throw them away
2006-11-05 18:02:16 · answer #6 · answered by Tim 2 · 0⤊ 3⤋
it would be a bit wierd eating it and it may also taste bad!!
so i dont think u should eat it!!!
2006-11-06 03:57:59 · answer #7 · answered by Anonymous · 0⤊ 3⤋
sure, what do you think hockey pucks are?
2006-11-05 17:45:10 · answer #8 · answered by Anonymous · 0⤊ 3⤋
no!
2006-11-05 17:44:49 · answer #9 · answered by lou 7 · 0⤊ 3⤋