by Tammy Taylor
*this post contains an affiliate link
Most people know that chickens slow down their egg production in the winter months, so I’m trying to preserve the more-than-we-can-use quantity of eggs I’m blessed with now for those leaner times. I’ve written before about preserving the eggs from our pastured flock by making a large batch of breakfast burritos and freezing them. They make a quick grab-n-eat meal before church so your stomach isn’t rumbling so loudly the sermon can’t be heard! But you can only eat so many breakfast burritos so I began looking for other ways to preserve those precious eggs so that none would go to waste.
I know you can’t freeze eggs in their shell but I found that they freeze very well out of the shell. Here’s what I did: I took out a single egg, cracked it into a bowl and mixed it up with a fork. Then I poured that single egg into a silicone muffin baking pan.
Planning To Easily Remove Frozen Eggs
I repeated six times to fill up the muffin pan and placed my pan on a small baking sheet to support it and set it in the freezer to allow it to freeze overnight. The next morning I brought out the muffin pan and popped the frozen egg disks out of the pan. The large size of the muffin spaces makes for a nice thin disk that will thaw quickly when needed and the flexibility of the silicone pan helps make popping the frozen disks out an easy thing to do. I found these *muffin pans on Amazon very inexpensively and they’re SO HANDY!
Once they were all popped out of the muffin pan I froze them in a repurposed bread bag that was further enclosed in a sturdy freezer bag. Now you all know that when things hit the freezer it’s often impossible to tell that frozen chunk of food is. This is where my double-bag freezing system shines. Not only does it doubly-protect against freezer burn but the area between the two bags gives me a space to slip in a piece of paper documenting what’s enclosed. I do this for everything that hits my freezer, and yes I think I’m clever – LOL!
When I need to cook with them I know each disk is one egg, I simply bring out the number of eggs I need for my recipe, pop them into a bowl and allow them to thaw in the fridge overnight. It’s preferable to be able to plan ahead for them to thaw in the fridge but if I need it quicker I can pull out the number of eggs I need and place them in a bowl set on the counter for a short amount of time to allow them to thaw.
Since these eggs were frozen VERY fresh, a short time to thaw on the counter shouldn’t be a problem, but of course you don’t want to leave them out too long – food safety is important! The thin disk size frozen from my large muffin pan thaws pretty quickly so I’ve never had a problem, but a thicker chunk of frozen egg would take longer to thaw so please use caution & plan ahead.
So there ya go – if you find yourself with more eggs than you can eat fresh or there’s an amazing sale on eggs that you just can’t pass up – save a few bucks by preserving them for later!
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