George--

You can also separate the eggs and freeze individual yolks and whites in ice cube trays. That's good when you want to use them for baking and you need to measure!

--Johanna

Thanks. That's a very good idea.

My mom always freezes her extra egg whites in the amounts needed to make an angel food cake! That way she always had extras for making angel food cakes for birthdays or whatever. She freezes the egg yolks seperately. I think the salt is supposed to help preserve the eggs.
Karen

My sister used to work at a University dormitory cafeteria many years ago. It was standard practice for them to freeze the eggs that they had at the end of one term, and use them at the start of the next. She would seperate them, but since they weren't able to know what they would be used in they would cover the whites with water, and then thaw them out and measure the amount of whites they would need in a recipe. (The egg board can give you the volume of weights by ounces or cups to equal a number of egg whites.) The water was used to prevent the whites from drying out. They did the same thing with the yolks, but since you can count the yolks as they are being poured out of the container you don't have to measure them.

How did they get the water out of the whites?

I'm glad I started this thread. I'm learning a lot!

Wow. I would never have thought of freezing eggs. Does the nutritional content, and texture, stay the same?

I believe it does. I know we can't tell the difference when we eat them.

George