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| Freezing
Food - Freezing Eggs |
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Whole Eggs - Break the
eggs from shells and mix gently only enough
to make a fairly homogenous mass. (Avoid
beating in air.) 1 desired mix in 1 teaspoon
salt or 1 tablespoon sugar or corn syrup for
each 2 cups of eggs. Freeze in freezer
containers or Freezer jars, leaving head
space for expansion. To thaw, set containers
in refrigerator or in cold water.
Egg Whites - Freeze egg whites in
freezer cartons or freezer jars, allowing
head space for expansion. To thaw, set
containers in refrigerator or in cold water.
Use as you would unfrozen egg whites.
Egg Yolks - Add either sugar or salt
to egg yolks for best freezing results,
stirring as little as possible to blend. Use
2 teaspoon salt or 2 tablespoon sugar or
corn syrup for each 2 cups egg yolks. To
thaw, set container in refrigerator or in
cold water. Use within 12 hours after
thawing. |
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