To preserve our extra eggs, I first crack each egg into a mug. I then whip and season the eggs before pouring them into a bag. I add six eggs to a bag for a scrambled-eggs mix. I also bag three egg whites for making meringue, and three whipped eggs for making cakes. I then put the raw egg mixtures into the freezer.
I find I can use these frozen eggs in most any recipe as a replacement for the fresh equivalent. To use the frozen eggs, I let the eggs thaw completely and knead the bag before pouring out the contents. I also bake extra yolks and any not-so-fresh eggs into homemade dog treats. I dry the eggshells and shred them in a blender to add to chicken feed for a calcium boost.
Connie Grudzinski
Buckholtz, Texas
