Freezing Eggs

Scrambled and ready to freeze.
Make sure there is at least 1/2 in head space.
     Are your hens laying eggs faster than you can use them right now?  Maybe your favorite organic eggs in the supermarket are on sale.  Did you know that you can freeze eggs with excellent results?  It's so easy, and when you use them, you won't be able to tell the difference.  I have used them for baking, but also for scrambled eggs, and they taste just like fresh.
     Begin with Ball Freezer containers, they are by the canning supplies in your favorite store.  The little ones with the purple lids are perfect for three large eggs.  Crack 3 eggs right into the container and add 1/2 tsp. salt.  Now scramble them with a fork, just enough to break up the yolks good.  Always make sure there is at least 1/2 inch head space.  If your eggs are extra large, 3 might not fit, then put in 2  -- but the same amount of salt.  Make sure to label and date, then pop them in the freezer.  I would try to use them up within 6 months.

Make sure to label and date.
     In October when I have extra eggs I will start freezing some.  That way I have plenty of my own eggs for all the extra Christmas baking.  When you use the eggs for baking, make sure to adjust the salt in your recipe to account for the extra salt in the eggs.  If you are scrambling them, you might want to mix in with some fresh eggs so they don't end up too salty.

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