Whenever the chickens are really going gangbusters with egg laying, I try to remember how annoying I find having to buy eggs! Really, come February, I'll be grouching my way through the grocery aisles. I could only eat eggs in season, I suppose, or I could investigate historical preservation methods.
Or, I could use my favorite method and freeze them.
I've discovered that each of my ice cubes holds roughly 1/2 of a standard sized egg. So I beat half a dozen at a time, sprinkle them with about 1/2 teaspoon of salt (I'm all about winging it here) and pour them into the tray.
If I knew that I wanted to only make cakes or something, supposedly I could use sugar, but I don't mind salt for any applications. After they're hard frozen, I pop them into a freezer bag and use as needed. If I'm using them in baking, I let them thaw of course. Usually I do if scrambled eggs are called for, but not always. I have thrown them onto the skillet frozen, and scrambled them as they thawed in the pan. Whatever works!
So now, if the refrigerator egg count goes over 24, I try to freeze some. This also prevents me from having a custard attack and eating something ridiculous!
Friday Favorite: The Potager
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