hello brother from fla grate video ive been freezing eggs for a bit and it works very well for easy meals freezer bag a few eggs some chezz ham the sky is the limit thank you
Egg glut struggle is real! I was so happy when I found that I can freeze eggs!! I use a jumbo ice cube tray (one egg in each section) and then pack into a Tupperware once frozen - that way I can take out any number of eggs I need 👍 For various reasons I did not have any frozen eggs this winter and OF COURSE a family member decided to do a protein diet in JANUARY when most of my hens were having a well deserved rest 🤦♀️🤦♀️🤦♀️ New Years resolutions and all, but May and June would have been a much better time to do this ☀️🥚☀️🥚☀️🥚☀️
Love the freezing batter suggestion! I bulk make crumble topping and freeze it in smaller portions, that way you can have a quick pudd with some fresh or tinned fruit and a sprinkling of crumble on top, and no big bowl to try to eat between the 2 of us!
I've not heard of salt cured egg yokes before. I'll definitely have to give that a go! Lat year I preserved a bucket of eggs in a solution of water and builders hydralime. The limestone blocks the pores in the egg shells preventing the ingress of bacteria. Choose clean unwashed eggs to preserve. I finished the last of them about a year later. You can use them just like fresh eggs. I did find that they do absorb a little water before the pores are blocked so when you want to use them take them out of the bucket a week in advance so they dry up a little. It's just the same as fresh eggs being hard to peal when hard boiled as they are too wet. It's far better than freezing them as you can use them in all the usual ways and they don't use electricity or take up precious freezer space.
@@SelfSufficientHub I make it up on the spot like all my curries. Basically I make some omelet with spring onion, tomatoes, or what you like. Once cooked, cut into strips and set aside. Make a curry sauce. I fry onions, add various spices and chilli's then add tin of chopped tomatoes and coconut milk. Add the omelet and serve.
Ol’ Timer Method: You can take pure 100% mineral oil (non-fragrance!) and lightly wipe over the surface of fresh clean eggs. This seals them, then you store them in cartons narrow side down and they are shelf stable for a year. Yes, I said that. At 1st, I was too cowardly and I stored them in refrigerator this way. One whole year later, we cracked them open for baking & scramble… they looked perfect cracked in bowl and function just a a fresh. Now I’m brave enough to shelf them. If I want 18 month storage, I will “water glass” method them, which is putting clean fresh eggs in a giant pickle jar and pouring a water/pickling lime solution over them. These are also shelf stable. Both methods are fantastic, because if you need an egg… you just grab one.
One ounce of calcium hydroxide to one litre of mineral water in a sealable bucket can also help to preserve eggs in shells for a few months. Not trying to preach to the choir as you guys probably already know this. Just popping it in the comments far anyone who is very new to all this. I hope everyone is having a great day.
