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If you raise chickens for eggs, you know that there will be days when you have more eggs than you can possibly use. You also know that there will be days, especially during the late fall and winter, when there may not be enough or any at all. One solution to this problem is to freeze the excess eggs for later use.
Freezing eggs is simple and can be done in jars, freezer containers or the most simple way in ice cube trays. By freezing in trays, each cube equals one egg.
Fork or whisk
Wire mesh sieve
Standard sized ice cube trays
1/2 teaspoon salt (per cup of eggs)
Break the eggs into a measuring cup, transferring the eggs in one cup quantities to a large bowl. Break the yolks of the eggs with a fork and gently blend the mixture together. Try to avoid adding air to the eggs.
Stir in 1/2 teaspoon of salt to the mixture for each cup in the bowl. According to the National Center for Home Preservation, this will help prevent graininess in the eggs when thawed and cooked.
Strain the mixture though a wire mesh sieve to help maintain uniformity. Measure three tablespoons of egg mixture into each compartment of an ice cube tray. Cover with plastic wrap and freeze until solid.
Once frozen, pop the cubes from the trays and quickly transfer to freezer storage bags. Store in the freezer and use as needed.