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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This question has come up a few times in the Budget/OAMC forum so I thought we would post it for everyone to refer back to! Ingredients:
Directions:
1. Get your eggs and ziploc bags together - don't forget to label with a permanent marker.
2. The best way to freeze eggs it to break and whisk. I like to keep them in one or two egg amounts to use for recipes but that's up to you and what you are planning on using them for.
3. Put scrambled egg into ice cube tray and freeze solid. When frozen place in the ziploc and label the amount per cube on the outside. Note: you can put directly in the ziploc and label if you are freezing a larger amount or use those handy snack sizes. Did I mention it's easier to label the bag prior to filling it! Make sure to note the amount of eggs and the month/year they are frozen. Try to push out as much air as possible. (This is where a vacuum sealer comes in handy.
4. TO USE: Place the amount of eggs needed in the refrigerator for 24-48 hours prior to use. Please DON'T thaw your eggs on the counter top.
5. You may see some gloppyness when they are thawed (not always) but just whisk and they will smooth right out
6. Use as you would normally from the shell.
7. Just another quick note: You do not have to add sugar or salt to eggs before freezing. I know people say that and depending on your use, maybe you want to but you don't HAVE to do it. Frozen eggs will keep for up to 1 year.
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