SC - Egg Yolks

[Maggie MacDonald]

At 08:01 AM 2/23/01 -0500,Adamantius said something like:

>Has anybody else experienced this thickening of yolks in the freezer?
>
>Adamantius
>--

OOoohhhh yeahhhhh, have I ever. During my dad's famous self-sufficiency 
streak we were often collecting up to a dozen eggs a day. He REFUSED to let 
anything go to waste, so as the kids saddled with the task of dealing with 
this henfruit we found many creative ways of dealing with them. Freezing 
never went over really well. The egg yolks on our 'freerange' chickens were 
already thicker than average. Freezing them, then thawing, resulted in a 
raw egg yolk with properties rather like a rubber ball. If you somewhat 
scrambled the eggs first you got a much better product after thawing, or 
even just mixing the yolks together first (breaking that outer membrane 
around the yolk).

Ya know, trying to fry an accidentally mostly frozen egg can result in lots 
of mindless amusement too.

Regards,
Maggie MacD.