It is looking like eggs are about to go up again and I have a lot of freezer space. There are many ways to do this but I am looking for portion control and convivence for 1 person. Is it better to scramble them or try to freeze as is?

  • Rhynoplaz@lemmy.world
    391·
    9 months ago

    So my question is how many eggs will you buy at today’s price, and how high will the price have to go before you start dipping into your frozen eggs?

    • Death_Equity@lemmy.world
      221·
      9 months ago

      Eggs in America sold in stores are all washed.

      If you are uncertain if an egg is good or not, you can see if they float. If they float, bad.

      • JoBo@feddit.uk
        54·
        9 months ago

        Eggs in America are all washed because production facilities are filthy and riddle with salmonella. Keep them refrigerated and pay attention to the use by date.

        In Europe it is safe to use the do-they-float test. I don’t know about anywhere else.

  • Emma_Gold_Man@lemmy.dbzer0.com
    12·
    9 months ago

    Definitely scrambled. If you freeze as-is, the yolks will gel and remain that way when thawed.

    Your other option is water glassing rather than freezing, but that only works with fresh, unwashed egs (not store bought). Also be aware most recipes you will find on the internet are wrong! Proper waterglassing should use Sodium Silicate, not lime lye (Sodium Hydroxide).

    Edit: Corrected - see below. Also, be aware that “lye” in older recipes can refer to any basic (as opposed to acidic) solution, and was more commonly potassium hydroxide leached from wood ash rather than sodium hydroxide.

    • picnicolas@slrpnk.net
      6·
      9 months ago

      Sodium hydroxyde is lye, calcium hydroxide is lime. Not sure how that relates to water glassing, I’ve never heard of it.

      • Emma_Gold_Man@lemmy.dbzer0.com
        2·
        9 months ago

        Thank you - fixed!

        Even more specifically, Calcium Hydroxide is “slaked lime” (also called “pickling” lime, as opposed to the even more caustic “unslaked lime” (Calcium Oxide)

  • fortniteplaya@lemy.lol
    9·
    9 months ago

    You could get powdered eggs if you want something easy to store that you dont have to worry about for a longer time.

      • BigDanishGuy@sh.itjust.works
        3·
        9 months ago

        You can dehydrate eggs. We’ve done it for for storing eggs for feed, not for human consumption. I believe that is done by freeze drying.

      • fortniteplaya@lemy.lol
        2·
        9 months ago

        OvaEasy Dehydrated Egg Crystals – 4.5oz. (128g) Bag – Powdered Eggs Made From All-Natural Ingredients – Easy-To-Prepare Egg Powder – Dehydrated Food Perfect for Camping & Backpacking (6-pack of 4.5 oz. bags) https://a.co/d/8td0vt6

        I believe it’s dehydrated, and these are fine for human consumption.

  • NESSI3@lemmy.sdf.org
    8·
    9 months ago

    I wouldn’t scramble them first. That introduces air bubbles which will act as an oxidizer, probably shortening the shelf life. I think cracking them into ice cube trays might be a viable option though it would probably be a messy job. It’s easy enough to test.

  • Varyk@sh.itjust.works
    6·
    9 months ago

    Freezing as is does work.

    You shouldn’t unless you love eggs and eat multiple eggs for every meal or something, but freezing will work fine

    • SnausagesinaBlanket@lemmy.worldOP
      3·
      9 months ago

      I make everything I can from scratch and over 50% of my recipes call for eggs. I can’t eat white flour, pasta or white rice because they all cause unmeasurable joint pain the next day. I have been enjoying baked goods made with all kinds of alternative flour and they all require eggs. During the recent spike my local store had (4) 36 pack crates of eggs for the regular price and I would have bought them all but I am sure the yolk texture is going to be an issue. I watched a u toob vid and the egg looked and cooked well but the the yolk had a square shape and was somewhat pudding like in texture.

      • marron12@lemmy.world
        6·
        9 months ago

        You can add salt, sugar, or lemon juice to the yolks to keep them from getting so gelatinous. Link 1 has a good overview and here’s link 2 for good measure.

      • RegalPotoo@lemmy.worldEnglish
        91·
        9 months ago

        If you are using them for baking I’d be worried that freezing will screw with the protein structure and mess up the bake. Might be able to get away with it for basic cakes, but anything where you are relying on the egg protein for structure (meringue, genoise, buttercream, etc) then I’d expect trouble

  • BillDaCatt@kbin.social
    4·
    9 months ago

    If you have a vacuum bag sealer, you could make some custom bags that hold two eggs or more, crack the eggs into the bag (a wide-mouth funnel helps), vacuum out most of the air and seal them. Lay them flat during the initial freeze and they will store great!

    • NESSI3@lemmy.sdf.org
      2·
      9 months ago

      I think you and I have very different vacuum sealers. Though what you are talking about can be done easily with a vacuum chamber.

    • SoleInvictus@lemmy.world
      1·
      9 months ago

      We’ve done this before. We also have an attachment that vacuum seals mason jars and we’ve put two eggs in a small jelly jar, vacuum sealed the lid, and thrown it into the deep freeze.

    • SnausagesinaBlanket@lemmy.worldOP
      1·
      9 months ago

      That is a good way to have them all freeze separated then bag them up 1 per bag me thinks.

      That would be if you want the yolks to be intact for breakfast eggs.

  • FireRetardant@lemmy.world
    4·
    9 months ago

    I’ve brought eggs ice fishing/camping before and just thawed them out in the hut before cooking them. Not sure how they hold up to longer freezes but they seemed fine thawed.

  • AgnosticMammal@lemmy.zipEnglish
    1·
    9 months ago

    These tips are good, thank you everyone.

    I experienced my first egg yolk gelling from being in the freezer for too long