Freezing Meat, Poultry, Fish, Eggs and Dairy Products

Chemocurl zn5b/6a IndianaDecember 12, 2007

Hmmmm. I had been wondering about it so I did a search on it. Seems they can indeed be froze.

A convenient method of freezing whole egg mixture is to measure 3 tablespoons of egg mixture into each compartment of a clean ice tray. Freeze until solid. Remove frozen cubes, and package in moisture/vapor proof containers, seal and return to freezer immediately. One cube of the egg mixture equals one whole egg.

The recommended length of freezer storage for frozen eggs is 9 to 12 months. The complete article is linked below.

Then I will freeze them in the Handi Vac bags. No more either doing without them, or having to buy them when the prices are out of sight.

Happy Days!


Here is a link that might be useful: Freezing Meat, Poultry, Fish, Eggs and Dairy Products

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That's interesting. I've often heard when you have extra egg whites to put them in an ice cube tray and freeze them, then place in a plastic bag and mark clearly so they don't get mistakenly used in a drink. That could make for a mysterious Manhattan!

Keep us posted on how it goes.

    Bookmark   December 13, 2007 at 5:15AM
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Restaurants commonly use pasteurized frozen eggs and egg whites - normally beaten for scrambled eggs and for baking. I guess it is not much of a stretch to do it at home.

    Bookmark   December 13, 2007 at 11:53AM
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