SC - Re: Egg Yolks

[LYN M PARKINSON]

I've frozen the egg whites, without trouble.  I wasn't sure if the
yolks--frozen--had to be broken and mixed, as in scrambled eggs, or
whether they'd keep from breaking open so you could keep them whole.

Actually, I'd like to freeze whole eggs.  The shells might break, though.
 What if I broke open the eggs and put each one--yolk and white
together--into a large ice cube tray section?  Might work for baking,
etc., but how do people think it would work for fried or poached?

My supermarket eggs are definately NOT free-range, Maggie.

Regards,

Allison

allilyn at juno.com

On Fri, 23 Feb 2001 09:45:53 -0500 "Barbara Sall" <socha at epix.net>
writes:
>I read the e-mail about freezing egg yolks and a question comes to my 
>mind.
>Since we can freeze egg yolks and defrost them, is it possible to 
>freeze egg
>whites?  I know there are several recipes that call for a lot of egg 
>yolks,
>but no egg whites.
>Kirsten of Blak Rose

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