Good egg recipes that can be frozen

Question

I am trying to use up a tons of eggs, what are some good recipes that use up my eggs but can be frozen.. also, has anyone trying freezing scrambled eggs.. I know those fast food places do not use fresh eggs.. any and all suggestions would be great!!

Answer 1

I don't think you can freeze raw eggs, but you can freeze already baked items like quiche.  Or make some pickled beets and then use that juice to cover hardboiled eggs to make delicious pickled eggs.  They will keep for a long time as long as they're covered in the brine.  Or enjoy deviled eggs or egg salad.  Some cakes use quite a few eggs and then they can be frozen.  Or make some cookie dough and freeze it, then bake the cookies when you want them.

I hope I gave you some useful suggestions.

Answer 2

Eggs can be frozen, but not in the shell. It's best to freeze eggs in small quantities so you can thaw only what you need. An easy way to do this is to put them in an ice cube tray. Once frozen, transfer them to a freezer container and label.

As with any frozen food, it is best to thaw eggs in the refrigerator and use them as soon as they are thawed. Only use thawed eggs in dishes that will be thoroughly cooked.

Following are some easy instructions for freezing eggs:

Whole Eggs:  To freeze whole eggs or yolks crack them into a bowl and gently stir to break up the yolk somewhat. Try not to incorporate air into the eggs. Label the container with the date and the number of eggs. They can be kept frozen for a year, and should be thawed in the refrigerator the day before you intend to use them.

Egg Yolks:  To inhibit yolks from getting lumpy during storage, stir in a 1/2-teaspoon salt per 1-cup of egg or yolks. If using for desserts, use 1-tablespoon sugar or corn syrup per 1-cup yolks or whole eggs. Label the container with the date and the number of egg yolks. Use up extra egg yolks in recipes like sauces, custards, ice cream, yellow cakes, mayonnaise, scrambled eggs, and cooked puddings.

Egg Whites:  Raw egg whites do not suffer from freezing (cooked egg whites are very rubbery). No salt or sugar is needed. Break and separate the eggs one at a time, making sure that no yolk gets into the whites. Pour into trays and freeze until firm. Label the container with the date and the number of egg whites. Use up extra egg whites in boiled frostings (i.e., 7-minute frosting), meringue cookies, angel food cake, white cakes, or meringue for pies.

Hard-Cook Egg Yolks:  Hard-cooked egg yolks can be frozen to use later for toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least I inch above the yolks. Cover and quickly bring just to boiling. Remove from the heat and let stand, covered, in the hot water about 15 minutes. Remove with a slotted spoon, drain well and package for freezing.

Hard-cooked whole eggs and whites become tough and watery when frozen, so don't freeze them.

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You could make bread pudding:

http://www.joyofbaking.com/BreadPudding....

Baked French Toast Casserole(s):

http://www.ehow.com/how_2180247_french-t...

http://www.foodnetwork.com/recipes/paula...

Here's a bunch of ideas:

http://www.aeb.org/Recipes/MainDishes.ht...

http://www.mrbreakfast.com/recipe1.asp

http://incredibleegg.org/recipes.html