Extra eggs on a farm can be a blessing but they can also be overwhelming if they exceed the amount needed for your family. We have 36 chickens and a family not even half the size of the Duggars. Aside from giving them to family, friends and those in need, what I have also found beneficial is to freeze the excess for the future when your chickens aren't producing much (because of molting, etc.). They come in handy when you are doing a lot of baking and best of all, it is really simple to do.
I like to freeze them in containers consisting of two egg and four egg batches since most of my recipes call for those amounts (chocolate chip cookies when doubled requires four and that is a staple in our healthy home *wink*). There are a variety of ways in which you can freeze them but I will share my method.
Break the amount of eggs you want to freeze per container into a bowl. Slowly stir the yolk and white together (until just combined), trying not to whip in a lot of air. For every two eggs, stir in 1/4 tsp. sugar or honey to help maintain the quality of the eggs when frozen. Obviously the sweet additive makes this appropriate for baking use. If you want to freeze for the use of cooking, then add 1/4 tsp. salt for every two eggs (I personally have not froze eggs with the salt as I can't think of anything I would cook for a meal using a frozen egg that sounds good but I am including it in case you have some purpose).
Make sure to allow some space from the top of the container because when it freezes it will expand which can break your container or at least pop off the lid. Label each container with the amount of eggs inside and its purpose (meaning cooking verses baking which will depend on the mixture having a sweet additive instead of a salty one).
It is also helpful to place the date on the container. What is wonderful is that these will last up to one year in the freezer which takes you through all the seasons in your life in which an extra set of eggs would be useful.
To thaw, place them overnight in the refrigerator or place in a bowl (while in its container) of cool water to expedite the process.
- You can also freeze a larger container of eggs in the same way (just make sure to add 1/2 tsp. honey, salt or sugar per one cup of eggs). Substitute three tablespoons of thawed egg mixture per one large fresh egg in recipes.
- It is not desirable to freeze hard boiled eggs since they turn rubbery.
- You cannot freeze the complete egg with shell in the freezer as the shell will burst open when it expands.
- The thawed eggs from the freezer will last for three days in the refrigerator so take out just enough for your needs (which is why I prefer the smaller batches for specific recipes of two and four eggs).
- Safety tip: Use thawed eggs in dishes that will be thoroughly cooked.
- See Farm Fresh Eggs for more information about eggs.
Some wit and wisdom on the subject from an old friend...
"Put all your eggs in one basket and -- watch that basket!"
~ Mark Twain
~ Mark Twain