People who keep chickens could well find themselves with a glut of eggs at certain times of the year. Of course, you can always give them away to grateful family and friends, but you can freeze them. Warning: never freeze them in their shell. Here's what to do:
To freeze eggs whole, beat together the white and yolk. Pour the contents into a suitable container.
You can freeze just the whites or just the yolks. This is handy if you have a recipe calling for just egg whites or just yolks. You can freeze egg whites by mixing them together and putting them into a suitable container.
You can freeze whole egg yolks but they are so thick that they turn sticky. To prevent this you will need to add half a teaspoon of salt (for savoury recipes) or 1 tablespoon sugar (for sweet recipes) for each 240ml of raw egg. Use the yolks within a few months for best results.
Eggs will need to be fully thawed and used in cooked dishes.
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