I learn so much from you. Preserving eggs has been on my 'How Can I?' List for a long while. Thank you! Your teaching style gives us confidence that we can do it too. 😊
Awesome video as always Abbey. You are so lovely to watch. Easy to learn from. Makes a big difference paying attention to someone to learn from because they love what they are doing and have respect etc. hope that makes sense
Another way to preserve eggs is to make pasta. Whole egg pasta has a slight yellow tint. For very pale pasta use just the egg whites. Down-side of having all those yolks? Creme Bulee or custards! Using a coutertop pasta roller/cutter (mine is made by Atlas). Fettuccine or spaghetti can be loosely gathered into portions, frozen (or dehydrated) for use later. I would likely store longer by using a vacuum sealer. Homestyle (thicker, wider) should be vacuum sealed before freezing.
@@abbeyveriginDoes "gluten-free" flour work with just the egg whites? The Albumin in the whites is a fair binder on its own. The yolk is more of an emulsifier. Which is why Hollandaise sauce is just yolks, butter and lemon juice. Butter and lemon juice separate quickly, but the yolk attaches to both.
Thank you! I have a couple of questions 🫠. Do you reuse the salt after you take the yolks out? And with the mason jar of eggs, is there a benefit to vacuum sealing the jars before freezing?
Thank you. So nice to hear alternatives that don’t involve a freeze dryer. I don’t have thousands of dollars to freeze dry food. Refreshing! ❤️
Thanks Linda! They have become so popular, and while it looks like a fun tool to have, it's not in the budget for most people.
I learn so much from you. Preserving eggs has been on my 'How Can I?' List for a long while. Thank you! Your teaching style gives us confidence that we can do it too. 😊
Thank you so much! I appreciate your support :)
Good ideas for extra eggs. Excited to try some of these. Thank you!
Thanks Marti!
Great ideas Abbey! Thanks for sharing.
Awesome video as always Abbey. You are so lovely to watch. Easy to learn from. Makes a big difference paying attention to someone to learn from because they love what they are doing and have respect etc. hope that makes sense
Thanks so much Sheila!
What great ideas! Thank you so much for sharing your knowledge! I can't wait to try some of these. ❤
Thank you for watching!
Great video great tips.
Thanks Jim!
Found you by accident but happy I did.
Thank you Sherry!
Another way to preserve eggs is to make pasta. Whole egg pasta has a slight yellow tint. For very pale pasta use just the egg whites. Down-side of having all those yolks? Creme Bulee or custards!
Using a coutertop pasta roller/cutter (mine is made by Atlas). Fettuccine or spaghetti can be loosely gathered into portions, frozen (or dehydrated) for use later. I would likely store longer by using a vacuum sealer. Homestyle (thicker, wider) should be vacuum sealed before freezing.
Awesome. Another way is to make homemade pasta.
Yes! I have to eat gluten free, and I haven't found a great recipe yet for dried homemade gf pasta but it is on my list.
@@abbeyveriginDoes "gluten-free" flour work with just the egg whites? The Albumin in the whites is a fair binder on its own. The yolk is more of an emulsifier. Which is why Hollandaise sauce is just yolks, butter and lemon juice. Butter and lemon juice separate quickly, but the yolk attaches to both.
Thank you! I have a couple of questions 🫠. Do you reuse the salt after you take the yolks out? And with the mason jar of eggs, is there a benefit to vacuum sealing the jars before freezing?
I would expect the salt could be "roasted" (heated in a skillet), cooled and used again. Specifically for salt curing more eggs.