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Freezing Meat, Poultry, Fish, Eggs and Dairy Products

Posted by chemocurl (My Page) on
Wed, Dec 12, 07 at 11:12

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

Follow-Up Postings:

RE: Freezing Meat, Poultry, Fish, Eggs and Dairy Products

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.

RE: Freezing Meat, Poultry, Fish, Eggs and Dairy Products

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.

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