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Hello everyone. During a glut, can eggs to frozen to preserve it for a very long time? And how economical do you think it is?

I don't know if whole egg with the shell can still retain its physical qualities after is has been frozen. But I've read that you can freeze eggs after mixing the yolk and albumen. To use it, thaw in a refrigerator. 3 tbsp of this is equivalent to one large egg. Egg white can also be frozen, but yolk alone will become gelatinuos unless they are mixed with salt or sugar. Mix 1/8 teasp of salt or 1.5 teasp of sugar or corn syrup per 1/2 cup of egg yolks (4 large yolks). All these can be frozen in ice trays or muffin tins. I hope this help.

@farmtech, d frozen stuff, is it to process d egg. Pls i am kind of confuse

(02-15-2015, 03:28 PM)Ikowa5 Wrote: [ -> ]@farmtech, d frozen stuff, is it to process d egg. Pls i am kind of confuse

It involves breaking the egg and freezing the content.

Ok, thanks