EGG AND I
Last updated 5 years ago
1) Select fresh eggs 2) Freeze yolks and whites separately, or together. 3) Crack eggs into a freezer safe container (eggs cannot be frozen in the shell since they will expand and break). 4) GENTLY stir the yolks and whites together. 5) *Optional Step* Add 1/2 tsp of honey OR salt to each cup of whole eggs. This is said to help to stabilize the yolk after thawing. 6) Label & freeze up to 6 months. 7) Thaw in the fridge when ready to use. 8) 3 Tbsp of egg mixture = 1 egg in recipes.