Part 2 - Using the Preserved Eggs
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- Опубліковано 13 лис 2015
- You cannot tell these were ever out of their shell before they were cooked; They are great for baking, scrambled, making frittatas and egg casseroles; the "mouth-feel" and taste are the same as fresh eggs in my experience using them. Anyway, this is the end result of freezing eggs! Here's the link for the National Center for Home Food Preservation Instructions - nchfp.uga.edu/how/freeze/eggs....
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thanks for sharing had to go back and find part 1 both are good videos
+tooterr101 oldgeezer - I'm glad you found the video's useful. I ruined a few eggs trying to find a good way to store them properly so they weren't rubbery. I think the salt and gently stirring them made all the difference in the taste and texture. Thanks for stopping by! :-)
They look great! It must be the salt that makes the difference! Thanks!
+bearzhere - Honestly you can't tell the difference in the taste or texture. I am thrilled to finally found a way to keep the eggs for winter baking so my hens can have a break! I do think that the salt must have something to do with the texture and keeping them so "fresh-like". These work great for baking too. Take Care!
Really good information. Thank you for sharing . :)
This is really good information; I have a lot of eggs at 6 coming in per day; do you know how long they will stay good in the freezer?
+Tracy Bruring - The eggs I used in my casserole were dated back in Mid-July and were fine. I would guess they would be fine for 6 months to a year? The National Center for Food Preservation doesn't say and my book, So Easy to Preserve" by the Extension Service of the University of Georgia does not state how long they are good for in the freezer. I bake and use eggs a lot so mine are never frozen for more than 4 or 5 months because I rotate them. That's my "best guess" on how long they can be frozen and still taste good - :-) Hope it helps!
eggs on sale here for 59 cents for med eggs I'm gonna try thank you