I was taught ( by a retired cook who was in service all her life) that the best meringues are made from old egg whites and if you’ve only got fresh eggs, freeze the whites overnight and it will greatly improve them. Never tried it though.
I absolutely adore the subject. I have been freezing eggs for years. I use a lot of eggs everyday for all members of our farm. Human and canine. They are such a good source of protein. Since we are such a remote farm, we try to avoid town trips. We keep giant freezers. There is so much work, I make everything as simple as possible. I keep gallon freezer ziplocs. And throw whatever I have that I am not using into the bag. Tomato bag, toss it in whole. Eggs tossed in their bag whole too. I take them out and run them under cool water. The shell pops off. The inside is still frozen. Same with tomatos. We are big egg eaters. When I have a mass of eggs, like Easter, I will break some into whites and yolks. I always put 6 in a bag. If I want a more rich scramble, just throw extra yolks in. When I want a runny basted egg, just use fresh. My yolks tend to be an orange and have a more dense yolk naturally. So I try to capitalize on that quality. I am looking forward to seeing your videos. When I have time. Today I am sick or I would have the chainsaw working in the woods. Ya'll enjoy those beautiful Orpingtons. They look descended from Royalty. 😉
I like how u spared us the tasting and chewing on camera lol thankyou... and very practical useful video you made i appreciate you sharing this very helpful thankyou
My Mom had one of the coil tools and we always used it to scoop green peas out of the boiling water... No one ever knew it was for separating eggs... I have not seen one of those for over 55 years... I want to freeze some eggs so I am finding your video very interesting.
Thanks for your videos. This one too was interesting and surprising. The best part of it ( as well as of your other videos) is that I understood every word of it and, as I am not a native speaker, this adds to the pleasure of it. Thanks for your precise and lovely English accent. Greetings from Italy and from my one year old coop.
I just froze a doz eggs but didn't know about the salt. Froze them in aluminum muffine tin. But the time I got them out of tin I had a mess. I have ordered silicone muffin pans now - - and will wait for their arrival to finish the 5 doz I bought -- thanks for showing me how nice the silicone pans will be.
@@EnglishCountryLife That's a great idea - didn't think of that - - -I didn't get a bushel this year, so bought large glass jars of sauce - as I live alone I was worried about opening one as I wouldn't eat it all before it went bad - - thanks.
Raised chickens for years. I lived in CO and now MT, and because our winters are cold, sometimes hens won't stay on an egg and it will eventually freeze. More often then not I'll either fry it up and add it to the dog food or scramble it , shell and all and feed it back to the chickens. They LOVE scrambled eggs.
We do roast egg shells and grind them up as a calcium supplement - we grind them to ensure the birds don't recognise them & think egg pecking is encouraged!
This is really interesting. Every Christmas I make lots of eggnog to give as gifts and I always have more egg whites left over than I can use - there are only so many meringues you need! This year I'll definitely put the excess in the freezer to use another day. Thank you :)
@@EnglishCountryLife If you make it now, it'll be lovely and mellow by Christmas. I have a one-and two-year-old batch hanging out in my fridge. The extra time makes it so smooth! Also, I do use a recipe that gently heats the yolks over a bowl of hot water, so that makes me more confident about keeping it around so long. Plus there's plenty of bourbon and spiced rum to help. I did try to include a link to the recipe I use but I think RUclips automatically removes comments with links.
Brilliant. Thanks for doing all that work. We have a glut of Duck eggs and can only pickle so many! Beaten and frozen - omelettes and scrambled as well as my lovely Lady's fab cakes. Cant wait.
Very interesting. I'm certain I'll watch anything you post. All of the video topics you named I'm wanting to hear more about. meat veg or eggs doesn't matter. I appreciate everything you both do!
Just found your channel and I Was going to crack an egg in the muffin cup and freeze them. I think I will be mixing them first before freezing. I’m grateful that you showed me the difference. 😊
Hello Hugh, great timing again, just picked up some farm fresh eggs today! Last year, before the egg laying dropped off for winter, I bought several dozen eggs and ran them in the blender, then poured into silicone muffin cups like you've done. Once frozen, I slipped them in resealable plastic bags and put them back in the freezer. The problem I had was frost bite. After a couple of months the insides of the bags were getting a bit frosty, but even cooking up eggs for eating, it wasn't much of an issue. However, our winters are about five months long, and by the last month the "egg pucks" thawed out to a very thick consistency because so much of the moisture had crystalized in the bags. At this point I could add the pucks, and additional water or milk to make up for lost moisture, to dishes for cooking or baking - but I wasn't impressed with eating them as just cooked eggs. I had hoped to 'water glass' (we use lime in US so not really water glassing) eggs for the winter, and bought some hydrated lime for that purpose. Then I learned they need to be added to the lime water THE SAME DAY THEY'RE LAID. My farmer is 16 miles away - I don't want to drive there every day picking up whatever fresh-that-day eggs they have for sale, especially with gas prices what they are. Do you have any suggestions? Thanks. Loved the experiments!
Hi Karen, I do tend to waterglass same day,, because I can, but I wouldn't be worried about using eggs a day or two old provided that they haven't been washed. I don't know if washing the bloom off the egg would have an effect?
@@EnglishCountryLife I'll keep that in mind, and ask the farmer (her teen daughter really) if she would consider keeping a full day's lay for me. If I can do that 2-3 times it would make a big difference. I could still freeze some, and eat those first. And yes, washing off the bloom allows the lime water to soak into the egg, so that's a huge no-no. Thanks for the day-old option, it makes me more hopeful!
Thank you so much! I just froze a dozen eggs by cracking the shells and putting the whole eggs individually whipped, one at a time, in the muffin tins. For one, they didn't come out very easily with the metal muffin tin and I had to use a knife to coax them. I then put them all in a baggie and back in the freezer. Now I know they will make good scrambled eggs. One channel said to use 1/8 teaspoon salt in each if cooking, 1/8 teaspoon sugar in each if baking. That may be the difference in how the yolk turns out. We shall see.
Thank you. I was thinking of doing exactly what you did and you save me the trouble. So now I know to save my eggs frozen they have to be scrambled. They say we’re gonna have an egg shortage, so I wanted to know how to preserve eggs without having to go out and buying a freeze dryer to powder them. I’m gonna powder them I might as well just freeze them scrambled. Save a ton of money on a freeze dryer or buying crowded eggs.❤
Some of my eggs froze in the shell in the bottom drawer of the refrigerator. I rinsed them and the shell came right off since they crack from expansion. I defrosted them for 30 sec or so on 50% power in microwave and scrambled them. They were just fine. If I had let them defrost overnight in refrigerator out of the shell I think they would be ok to fry. Im trying that on two of the eggs tomorrow and I’ll report back.
Helpful information mate, thanks! Will go the individual beaten eggs I think for my own storage. That way, i can get two "eggs" out of the freezer to make whatever cake I wish after thawing.
@@EnglishCountryLife Really appreciate the advice. I have 42 eggs in the freezer currently with about 90 more to go in the next few days. That should keep us going for a while. Picked up a 6x 30 pack that had a few broken ones amongst it (11 in total) for AU$20!!! Bargain. Normally AU$5 for a dozen :)
Great video thank you I learned something new today. I do love sunny side up and it's sad that if I froze eggs for worse times I could not have my favorite :(
Brilliant. Really useful. I am overrun with quails eggs at the moment so have beaten and frozen some of those. Hopefully I'll get the same result as you have with the hens eggs. All the best. Mags
Brilliant stuff! Thanks for doing the experiments for us Hugh. Very timely as we are awash with eggs at the minute. Our girls don’t seem to realise it’s Winter here (in spite of the cold, cloud and rain!) Deb
@@EnglishCountryLife it’s been a long winter here - cooler and wetter than normal so that’s slowed us down a bit. 😉 I don’t envy you the summer you’re having though. Other than that, all good here. Just sowed our tomatoes and chillies indoors - a definite sign of optimism! Still hoping/planning to find a place of our own next year some time. In the mean time we continue to watch your channel, learn…and dream a little. Hope you’re both well. xx
extremely informative and wonderfully explained. Thank you for trying different ways of the process. New subscriber. Can't wait to see what else you do!
Enjoyed the watching the experiments, we freeze a supply of eggs for the winter and will be trying this year to dehydrate some for the first time as well. Just catching up on the videos, busy time of year as you know. Hope all is well with you.
Its not a great choice Mia, the shell cracks in freezing making it hard to cleanly extract the contents and the yolk becomes much more gelatinous making it hard to beat and blend. Beaten whole egg works much better.
Very informative. I got an education today. I was always told that frozen eggs are no good to eat. There must be a difference in taste I would think. Are the yolks identical in taste? They certainly don't look or cook the same as a fresh egg as far as the yolks go. Thanks for sharing.
Hi Daniel, honestly the only way we will freeze them is as beaten egg. Like that they work well in omelettes or as scrambled eggs - and also in batter for Yorkshire Puddings or pancakes and brilliantly in cakes. Without beating, the yolks go hard although the whites are fine. As a result we just freeze beaten egg now.
I have found that freezing hard boiled egg can make removing the shell (after thaw of course) a little easier. And like the raw eggs, I've found that if you put a soft boiled egg in the freezer, the yolk will still come out firmer. As to why the whole eggs didn't leak, I suspect it's because the inner membrane didn't split... if you've ever put a raw egg into vinegar and let the shell dissolve off, the egg still stays together because the membrane is still intact.
Very interesting video thumbs up and liked 👍 wonder if putting a whole egg in a sealed container instead of in a muffin tray might keep the yoke soft . Might try that one my self 😊
Was stumped by the egg yolks, I used to buy frozen yolks in litre containers and it was literally upon thawing fresh egg yolk, seems they add salt and sugar to the beaten yolks to protect it from the freezing process, thanks for the vid, extra egg preserving would be welcomed
There is a video out about putting whole eggs in lime water. And preserve it in that way.Anyone had any good experience with that?This is a very old prepper. Seems like. It would solve all of these proclubs.And he said he puts the water over the eggs and they last a couple of years.
You could try and drill a hole in the narrow end of the shell to allow for the expansion. Isn't there 2 parts to an egg white? I thought there was a watery part?? Good interesting experiment.
The pressure relief hole is interesting. I wonder if it would leak before freezing...or seal over too quickly...we would probably have to try a variety of hole sizes!
@@EnglishCountryLife Oooher missus... variety of holes!!!!.... sorry couldn't resist. I think my sister tried freezing an ostrich egg... she was an ostrich farmer in Shropshire... the shell cracked, they are as hard as glass, until she drilled a pressure relief hole. I can't remember if she had the same problem with the yokes???
@@Sunnysue31 I haven't done a nutritional analysis post freezing but I can't see any reason why it should be adversely affected. We've used eggs six months after freezing and they were fine
@@EnglishCountryLife lol. I have chickens too so storage is a big thing. I've frozen cracked eggs but I like your idea of scrambling them first. Maybe even putting sausage and cheese in it as well. Instant omelettes 🤣
Interesting. It’s almost like the yolks have been cured. I wasn’t expecting that. I had one whole egg that I’d frozen that did that and wouldn’t mix in to what I was baking. It had little yolk flecks throughout. But I thought it had been in the freezer too long. I didn’t think it would do it after one night!
@@EnglishCountryLife very odd! I’m wondering about the suggestion below somewhere to add salt or sugar to beaten yolks before freezing. When my girls are laying again I might try that one. It seems to me it would contribute to curing the yolks, not stop it, but when I have egg abundance again I won’t mind wasting a few to see what it does. I waterglassed eggs this year. I’ve used a couple of them and they seemed fine, but weren’t really old yet. I should probably bake something this weekend to test them out again. I now have a lifetime supply of lime as I had to buy a 20kg bag of it and used only 60g in the little jar I did! 😂😂😂 After I’ve moved I am going to buy a freeze drier so once I have that I’ll do eggs in there, but it’s not at the top of my list of things I need to save for so it might be a couple of years away so I’ll use up some of the lime. I’m sure I’ll find uses for it. My move is getting closer. I may have a buyer for this place who is willing to do a very long settlement so I have time to find my next place. He’s coming through next week.
@@EnglishCountryLife I wanted to find out if I could hard boil eggs and then freeze them in shells. After no results online I just boiled them, cooled and put Into freezer... Let's see what finds out of it. 😊
I tried my frozen egg omelet today... wonderful. I will do it again.
Thanks for sharing all the options to freezing eggs.
It's great to get that feedback - thank you!
❤
Thank you
When you're freezing yolks, if you add a sprinkle of sugar, will that make them running when they come out
A sprinkle of salt or a mixture of sugar syrup
I was taught ( by a retired cook who was in service all her life) that the best meringues are made from old egg whites and if you’ve only got fresh eggs, freeze the whites overnight and it will greatly improve them. Never tried it though.
An interesting thought. The whites were marginally thicker after freezing which would add some credibility to the idea
I just came on RUclips to look up the best way to freeze eggs 😆
Blimey Ema - you timed that well 😁
Thank you for running the experiments.
It was a lot of fun 😊
I absolutely adore the subject. I have been freezing eggs for years. I use a lot of eggs everyday for all members of our farm. Human and canine. They are such a good source of protein. Since we are such a remote farm, we try to avoid town trips. We keep giant freezers. There is so much work, I make everything as simple as possible.
I keep gallon freezer ziplocs. And throw whatever I have that I am not using into the bag. Tomato bag, toss it in whole. Eggs tossed in their bag whole too. I take them out and run them under cool water. The shell pops off. The inside is still frozen. Same with tomatos. We are big egg eaters. When I have a mass of eggs, like Easter, I will break some into whites and yolks. I always put 6 in a bag. If I want a more rich scramble, just throw extra yolks in. When I want a runny basted egg, just use fresh. My yolks tend to be an orange and have a more dense yolk naturally. So I try to capitalize on that quality. I am looking forward to seeing your videos. When I have time. Today I am sick or I would have the chainsaw working in the woods. Ya'll enjoy those beautiful Orpingtons. They look descended from Royalty. 😉
Thank you - we have about 60 chicks right now which is fun 😊
@@EnglishCountryLife Isn't it late there? Oh it is Saturday. You may stay up one more hour. Then straight to sleep or you'll turn into an egg. 🤭😆
Self reliance meets science! I like it.
Thanks Alan - hows things with you mate?
@@EnglishCountryLife I'm alright thanks Hugh - just a mountain of other stuff getting in the way of doing the things I want to do.
@@alanmuddypaws3865 It's always the way mate!
Just what I wanted to know. Thank you. Well done🎉❤
Glad it helped!
I like how u spared us the tasting and chewing on camera lol thankyou... and very practical useful video you made i appreciate you sharing this very helpful thankyou
Trust me, you don't want to see me eat 😁. Glad you enjoyed it 😉
Thank you for validating my intuition for freezing eggs. Beaten.
Definitely!
My Mom had one of the coil tools and we always used it to scoop green peas out of the boiling water... No one ever knew it was for separating eggs... I have not seen one of those for over 55 years... I want to freeze some eggs so I am finding your video very interesting.
@@Dakiniwoman Thank you. Old tools still work 😁
great video. lots of videos say you cab freeze eggs, but this really shows how it should be done.
Glad you liked it!
My life is complete now. Thanks!
I'm so glad to bring you satisfaction 😄
Thanks for your videos. This one too was interesting and surprising. The best part of it ( as well as of your other videos) is that I understood every word of it and, as I am not a native speaker, this adds to the pleasure of it. Thanks for your precise and lovely English accent. Greetings from Italy and from my one year old coop.
That's so kind of you to say, thank you 🙂
This was absolutely brilliant in showing every technique & so thoroughly. Thanks for sharing. Liked & subscribed
Thanks so much
I've wondered about this and you just saved me the time of doing this experiment myself. Thanks!
Glad it was helpful 😀
Yes you just saved me a lot of time. Thank you.
@@marybusbee2068 I'm so glad 😁
Fantastic stuff. That was really interesting.
Thank you - I admit it was fun to experiment!
Thanks for your experiment! It answered all my questions. Great job!
Glad it helped!
Great video, I've just found your channel and subscribed, thanks very much. David.
@@davidmolloy126 Thanks and welcome to the channel David!
Omg this was such a great video! Thank you for being so thorough!
Thank you so much - it's interesting to check things out sometimes
Well done! New subscriber.
@@lisalisa3652 Thanks Lisa!
I just froze a doz eggs but didn't know about the salt. Froze them in aluminum muffine tin. But the time I got them out of tin I had a mess. I have ordered silicone muffin pans now - - and will wait for their arrival to finish the 5 doz I bought -- thanks for showing me how nice the silicone pans will be.
Ours are a game changer Janie.We freeze things like apple sauce in portions with them too.
@@EnglishCountryLife That's a great idea - didn't think of that - - -I didn't get a bushel this year, so bought large glass jars of sauce - as I live alone I was worried about opening one as I wouldn't eat it all before it went bad - - thanks.
Thanks so much for the thorough experiments. I've made my decision to freeze scrambled🐣😄
Good choice 😁
Raised chickens for years. I lived in CO and now MT, and because our winters are cold, sometimes hens won't stay on an egg and it will eventually freeze. More often then not I'll either fry it up and add it to the dog food or scramble it , shell and all and feed it back to the chickens. They LOVE scrambled eggs.
We do roast egg shells and grind them up as a calcium supplement - we grind them to ensure the birds don't recognise them & think egg pecking is encouraged!
This is really interesting. Every Christmas I make lots of eggnog to give as gifts and I always have more egg whites left over than I can use - there are only so many meringues you need! This year I'll definitely put the excess in the freezer to use another day. Thank you :)
That's a brilliant idea Orlaith....and now I want egg nog 😁
@@EnglishCountryLife If you make it now, it'll be lovely and mellow by Christmas. I have a one-and two-year-old batch hanging out in my fridge. The extra time makes it so smooth!
Also, I do use a recipe that gently heats the yolks over a bowl of hot water, so that makes me more confident about keeping it around so long. Plus there's plenty of bourbon and spiced rum to help. I did try to include a link to the recipe I use but I think RUclips automatically removes comments with links.
@@orlaithmcg I'll look for one - I have bourbon 🙂
Did you eat those test whole eggs or too scared? Never talked the taste just how it looked...
Brilliant. Thanks for doing all that work. We have a glut of Duck eggs and can only pickle so many! Beaten and frozen - omelettes and scrambled as well as my lovely Lady's fab cakes. Cant wait.
And let's face it, Duck eggs are delicious!
The answer I was looking for plus much more.
Big ups.
Thank you 👍
Very interesting. I'm certain I'll watch anything you post. All of the video topics you named I'm wanting to hear more about. meat veg or eggs doesn't matter. I appreciate everything you both do!
Thank you
Just found your channel and I Was going to crack an egg in the muffin cup and freeze them. I think I will be mixing them first before freezing. I’m grateful that you showed me the difference. 😊
I'm so glad - Merry Christmas 🎄
Hello Hugh, great timing again, just picked up some farm fresh eggs today! Last year, before the egg laying dropped off for winter, I bought several dozen eggs and ran them in the blender, then poured into silicone muffin cups like you've done. Once frozen, I slipped them in resealable plastic bags and put them back in the freezer. The problem I had was frost bite. After a couple of months the insides of the bags were getting a bit frosty, but even cooking up eggs for eating, it wasn't much of an issue. However, our winters are about five months long, and by the last month the "egg pucks" thawed out to a very thick consistency because so much of the moisture had crystalized in the bags. At this point I could add the pucks, and additional water or milk to make up for lost moisture, to dishes for cooking or baking - but I wasn't impressed with eating them as just cooked eggs. I had hoped to 'water glass' (we use lime in US so not really water glassing) eggs for the winter, and bought some hydrated lime for that purpose. Then I learned they need to be added to the lime water THE SAME DAY THEY'RE LAID. My farmer is 16 miles away - I don't want to drive there every day picking up whatever fresh-that-day eggs they have for sale, especially with gas prices what they are. Do you have any suggestions? Thanks. Loved the experiments!
Hi Karen, I do tend to waterglass same day,, because I can, but I wouldn't be worried about using eggs a day or two old provided that they haven't been washed. I don't know if washing the bloom off the egg would have an effect?
@@EnglishCountryLife I'll keep that in mind, and ask the farmer (her teen daughter really) if she would consider keeping a full day's lay for me. If I can do that 2-3 times it would make a big difference. I could still freeze some, and eat those first. And yes, washing off the bloom allows the lime water to soak into the egg, so that's a huge no-no. Thanks for the day-old option, it makes me more hopeful!
So helpful. Thank you!!
Glad it was useful Kim 🙂
Thank you so much! I just froze a dozen eggs by cracking the shells and putting the whole eggs individually whipped, one at a time, in the muffin tins. For one, they didn't come out very easily with the metal muffin tin and I had to use a knife to coax them. I then put them all in a baggie and back in the freezer. Now I know they will make good scrambled eggs. One channel said to use 1/8 teaspoon salt in each if cooking, 1/8 teaspoon sugar in each if baking. That may be the difference in how the yolk turns out. We shall see.
If you are going to do this a lot get one of the silicone muffin trays - they are a game changer!
Thank you so much! Now I know everyone I wanted to know!
Really pleased that it was useful 🙂
Thank you. I was thinking of doing exactly what you did and you save me the trouble. So now I know to save my eggs frozen they have to be scrambled. They say we’re gonna have an egg shortage, so I wanted to know how to preserve eggs without having to go out and buying a freeze dryer to powder them. I’m gonna powder them I might as well just freeze them scrambled. Save a ton of money on a freeze dryer or buying crowded eggs.❤
Glad it was useful Marie. We dry in a dehydrator. I works well. We also waterglass whole eggs.
ruclips.net/video/qHburN5ARdA/видео.html
Thanks for sharing this and being so thorough.
Thanks Randy, glad that you liked it!
Great video. Solved my problem of over run in spring and early summer of my hens eggs. And hardly any in the winter. Thank you.
Really glad it was useful 😃
Some of my eggs froze in the shell in the bottom drawer of the refrigerator. I rinsed them and the shell came right off since they crack from expansion. I defrosted them for 30 sec or so on 50% power in microwave and scrambled them. They were just fine. If I had let them defrost overnight in refrigerator out of the shell I think they would be ok to fry. Im trying that on two of the eggs tomorrow and I’ll report back.
I'll be interested to hear. The ones I've tried, the yolk has never been good
Very useful. The exact answer to my question! Well thought, well done. Thank you.
So glad it was useful 👍
Great video on whether its worth freezing eggs. Thanks for sharing and take care 🙂
Thank you! You too!
Wow love this vid. Informative, good editing, and to the point
Thank you !
Helpful information mate, thanks! Will go the individual beaten eggs I think for my own storage. That way, i can get two "eggs" out of the freezer to make whatever cake I wish after thawing.
That's what we do 🙂
@@EnglishCountryLife Really appreciate the advice. I have 42 eggs in the freezer currently with about 90 more to go in the next few days. That should keep us going for a while. Picked up a 6x 30 pack that had a few broken ones amongst it (11 in total) for AU$20!!! Bargain. Normally AU$5 for a dozen :)
@@KegRaider Outstanding - great way to save money!
Thanks for this video. I love runny yolk so would have to beat the eggs before freezing.
You could try waterglassing the eggs as we show here
ruclips.net/video/qHburN5ARdA/видео.html
Thank you so much for clearing this up for me.
Glad it helped - its always interesting to test out ideas
Great video thank you I learned something new today. I do love sunny side up and it's sad that if I froze eggs for worse times I could not have my favorite :(
I would love to find a way to do it. If you waterglass eggs they work fine sunny side up - maybe try that?
Thank you for your demonstration. Informative and delicious.
Our pleasure!
Great topic and very well presented! Thank you for sharing!
Thanks Margaret!
Brilliant. Really useful. I am overrun with quails eggs at the moment so have beaten and frozen some of those. Hopefully I'll get the same result as you have with the hens eggs. All the best. Mags
I'd love to hear if it works okay with Quail eggs when you get a chance to try them Mags!
Brilliant stuff! Thanks for doing the experiments for us Hugh. Very timely as we are awash with eggs at the minute. Our girls don’t seem to realise it’s Winter here (in spite of the cold, cloud and rain!) Deb
Hi Deb - how's life with you guys?
@@EnglishCountryLife it’s been a long winter here - cooler and wetter than normal so that’s slowed us down a bit. 😉 I don’t envy you the summer you’re having though. Other than that, all good here. Just sowed our tomatoes and chillies indoors - a definite sign of optimism! Still hoping/planning to find a place of our own next year some time. In the mean time we continue to watch your channel, learn…and dream a little. Hope you’re both well. xx
@@geoffanddebshipton6797 Cool sounds good right now 🙂. We will cross our fingers that you find your place!
extremely informative and wonderfully explained. Thank you for trying different ways of the process. New subscriber. Can't wait to see what else you do!
Awesome! Thank you!
brilliant - love it, anything around storing food
Thank you. We'll see what we can do!
THANKS SOOOOO MUCH👍👍👍
You're welcome!
Excellent video! It gives us some ideas, thanks for testing this for us
Glad it was helpful!
thanks bunches, great video
So glad you liked it 😊
Thank you this helped alot!
I'm glad - I learned a lot too
Enjoyed the watching the experiments, we freeze a supply of eggs for the winter and will be trying this year to dehydrate some for the first time as well. Just catching up on the videos, busy time of year as you know. Hope all is well with you.
All well here Trev - as you say, its a busy time!
Good experiment
Thanks!
Loved this video, I’m going to subscribe & look for more from you. Hope to find some taste test😅👍
Thanks & welcome 😁
Thanks
Glad you enjoyed it 😀
Thank you 😊
Glad that you enjoyed it Erin - Merry Christmas 🎄
Thank you
You're welcome
Thank you ❤️
So glad you enjoyed it 🙂
Would be interesting how the frozen full egg in shell responds in baking.
Just using it normally
Its not a great choice Mia, the shell cracks in freezing making it hard to cleanly extract the contents and the yolk becomes much more gelatinous making it hard to beat and blend. Beaten whole egg works much better.
When you freeze A Egg with the shell on it I find that it's good for baking
Very interesting, that would be extremely useful
That would make sense - how do you defrost the cracked eggs?
Thank you for conducting this experiment so I don't have to 🙂
It was fascinating but once was enough 😁
Very informative. I got an education today. I was always told that frozen eggs are no good to eat. There must be a difference in taste I would think. Are the yolks identical in taste? They certainly don't look or cook the same as a fresh egg as far as the yolks go. Thanks for sharing.
Hi Daniel, honestly the only way we will freeze them is as beaten egg. Like that they work well in omelettes or as scrambled eggs - and also in batter for Yorkshire Puddings or pancakes and brilliantly in cakes. Without beating, the yolks go hard although the whites are fine. As a result we just freeze beaten egg now.
@EnglishCountryLife How long will they last in freezer?
@@sarahlewis3010one year
Thank you so much
Any time
Great video!
Thanks Emily!
Thanks so much, for freezing them so many different ways. I have 15doz. to freeze & unshelled whole would have been a disaster!
Wow that's a lot of eggs!
Ty!
Welcome
I have small mason jars, I'm going to use them to freeze 4 eggs on each jar and use them for omelet.
Do let me know how it works out
I have found that freezing hard boiled egg can make removing the shell (after thaw of course) a little easier. And like the raw eggs, I've found that if you put a soft boiled egg in the freezer, the yolk will still come out firmer. As to why the whole eggs didn't leak, I suspect it's because the inner membrane didn't split... if you've ever put a raw egg into vinegar and let the shell dissolve off, the egg still stays together because the membrane is still intact.
Indeed. I've learned from the comments that frost free freezers extract internal moisture which might explain the drying of yolks
That makes a lot of sense. They do look a lot like salted/dehydrated raw egg yolks.
Very interesting video thumbs up and liked 👍 wonder if putting a whole egg in a sealed container instead of in a muffin tray might keep the yoke soft . Might try that one my self 😊
@@chris-ly4bq Worth a try Chris. I have heard that self defrosting freezers are the problem - they draw moisture out
They also dehydrate a bit uncovered in the freezer.
I wonder if that's the yolk issue?
@@EnglishCountryLife that’s what I was thinking..the one in the shell was less dry maybe from being enclosed.
@@RedStorm. It was ...but still more gelatinous....hmmmm
@@EnglishCountryLife yes it was. Very good experiments, thx, enjoyed it
Was stumped by the egg yolks, I used to buy frozen yolks in litre containers and it was literally upon thawing fresh egg yolk, seems they add salt and sugar to the beaten yolks to protect it from the freezing process, thanks for the vid, extra egg preserving would be welcomed
That's really interesting Andrew....not sure about salt & sugar in my yolks!
@@EnglishCountryLife Sorry it should have read salt or, yeah that would not be a good taste.
Yes, i used them professionally. It helps to mix them and just a little salt and sugar.
So if you freeze each egg separately, do you later on transfer them to a Tupperware container or a ziplock bag for longer storage?
@@jessikavandeest123 Exactly that
There is a video out about putting whole eggs in lime water. And preserve it in that way.Anyone had any good experience with that?This is a very old prepper. Seems like.
It would solve all of these proclubs.And he said he puts the water over the eggs and they last a couple of years.
This video looks at 3 different ways of preserving eggs - including submerging them
ruclips.net/video/qHburN5ARdA/видео.html
Shell comes off easy under hot water
Sadly 5hen the egg tends to melt
@@EnglishCountryLife grip and massage it under hot water for a couple of seconds it doesn’t melt.
You could try and drill a hole in the narrow end of the shell to allow for the expansion. Isn't there 2 parts to an egg white? I thought there was a watery part?? Good interesting experiment.
The pressure relief hole is interesting. I wonder if it would leak before freezing...or seal over too quickly...we would probably have to try a variety of hole sizes!
@@EnglishCountryLife Oooher missus... variety of holes!!!!.... sorry couldn't resist. I think my sister tried freezing an ostrich egg... she was an ostrich farmer in Shropshire... the shell cracked, they are as hard as glass, until she drilled a pressure relief hole. I can't remember if she had the same problem with the yokes???
@@EnglishCountryLife lol
Does freezing an egg change the nutritional values and how long can you keep eggs frozen for I wonder ??🤔
@@Sunnysue31 I haven't done a nutritional analysis post freezing but I can't see any reason why it should be adversely affected. We've used eggs six months after freezing and they were fine
I think if you slip the frozen egg into water for a moment, it will slide out nicely
I'll have to try that!
@@EnglishCountryLife thank you for your awesome content!!!
@@monicawestrn That's very kind, thank you!
Hi can you do a video on water glassing eggs please
Hi Sarah, check this video out, we cover it there 🙂
ruclips.net/video/qHburN5ARdA/видео.html
What about boiling the eggs then freezing? Have to try that.
I've heard the whites go tough on hard boiled eggs when frozen - but I've never tried it so would love to hear your results
All you have to do to get the shell off a whole frozen egg is run it under hot water for a few seconds
I'll have to give that a try
@@EnglishCountryLife lol. I have chickens too so storage is a big thing. I've frozen cracked eggs but I like your idea of scrambling them first. Maybe even putting sausage and cheese in it as well. Instant omelettes 🤣
@@kimshockwave4883 That's how we use them!
Interesting. It’s almost like the yolks have been cured. I wasn’t expecting that. I had one whole egg that I’d frozen that did that and wouldn’t mix in to what I was baking. It had little yolk flecks throughout. But I thought it had been in the freezer too long. I didn’t think it would do it after one night!
Very odd isn't it?
@@EnglishCountryLife very odd! I’m wondering about the suggestion below somewhere to add salt or sugar to beaten yolks before freezing. When my girls are laying again I might try that one. It seems to me it would contribute to curing the yolks, not stop it, but when I have egg abundance again I won’t mind wasting a few to see what it does. I waterglassed eggs this year. I’ve used a couple of them and they seemed fine, but weren’t really old yet. I should probably bake something this weekend to test them out again. I now have a lifetime supply of lime as I had to buy a 20kg bag of it and used only 60g in the little jar I did! 😂😂😂 After I’ve moved I am going to buy a freeze drier so once I have that I’ll do eggs in there, but it’s not at the top of my list of things I need to save for so it might be a couple of years away so I’ll use up some of the lime. I’m sure I’ll find uses for it.
My move is getting closer. I may have a buyer for this place who is willing to do a very long settlement so I have time to find my next place. He’s coming through next week.
@@moniquem783 Og good luck with the buyer - do let me know if you try the salt & sugar thing 🙂
@@EnglishCountryLife thanks! Yeah will do!
Thank You ❤🥚🐣🍳😊
Freeze whisked raw eggs vs cooked scrambled egg??
Freezing raw beaten egg works very well. Are you asking whether we've tried freezing cooked scrambled egg?
@@EnglishCountryLife yes wasn’t sure whether to free it egg beaten raw or cooked ?
Did you put salt on the egg yolks? I learned that from another RUclipsr and it make the egg yolks less rubbery.
That's a great tip, Ill try it
Powdered eggs from dehydrating can last a decade.
We cover dehydrating eggs in the previous video 🙂
ruclips.net/video/qHburN5ARdA/видео.html
Freeze drying is best... just wish I could afford one!!!
Me too!
Still there is no method im loking for😂
@@Tina-ng9up What does loking mean?
@@EnglishCountryLife same that what does im mean
@@Tina-ng9up Do you mean "I'm"? Or is "im loking" some language other than English?
@@EnglishCountryLife I wanted to find out if I could hard boil eggs and then freeze them in shells. After no results online I just boiled them, cooled and put Into freezer... Let's see what finds out of it. 😊
@@Tina-ng9up It should work okay but the yolks may discolour