tag:blogger.com,1999:blog-1498301897526884795.post483435283362428640..comments2023-09-26T11:49:48.132-04:00Comments on Clay Hill Farm: Test Complete!Terrihttp://www.blogger.com/profile/13934176006773916798noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-1498301897526884795.post-28094004751407825472008-10-15T10:21:00.000-04:002008-10-15T10:21:00.000-04:00Melissa, thanks for your indulgence while I studie...Melissa, thanks for your indulgence while I studies - I think it paid off. And I'm sorry I made you listen to the lectures! :)<BR/><BR/>Yes, I think we need to freeze some eggs. I'm on call tonight and then have all day free tomorrow - perhaps I'll work on that.<BR/><BR/>TerriTerrihttps://www.blogger.com/profile/13934176006773916798noreply@blogger.comtag:blogger.com,1999:blog-1498301897526884795.post-7542838910605893022008-10-15T10:19:00.000-04:002008-10-15T10:19:00.000-04:00Amy, I've frozen milk before, but Ron hates it, to...Amy, I've frozen milk before, but Ron hates it, too - even though the milk tastes fine!<BR/><BR/>TerriTerrihttps://www.blogger.com/profile/13934176006773916798noreply@blogger.comtag:blogger.com,1999:blog-1498301897526884795.post-9268356571228792682008-10-15T08:40:00.000-04:002008-10-15T08:40:00.000-04:00FREEZING EGGS If you receive a windfall of eggs fa...FREEZING EGGS If you receive a windfall of eggs far beyond your capacity to use within a few weeks, they can be frozen - not in the shell, of course. Only freeze clean, fresh eggs.<BR/><BR/>WHITES Break and separate the eggs, one at a time, making sure that no yolk gets in the whites. Pour them into freezer containers, seal tightly, label with the number of egg whites and the date, and freeze. For faster thawing and easier measuring, first freeze each white in an ice cube tray and then transfer to a freezer container.<BR/><BR/>YOLKS Egg yolks require special treatment. The gelation property of yolk causes it to thicken or gel when frozen. If frozen as is, egg yolk will eventually become so gelatinous it will be almost impossible to use in a recipe. To help retard this gelation, beat in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup per 1/4 cup egg yolks (4 yolks). Label the container with the number of yolks, the date, and whether you've added salt (for main dishes) or sweetener (for baking or desserts).<BR/><BR/>WHOLE EGGS Beat just until blended, pour into freezer containers. seal tightly, label with the number of eggs and the date, and freeze.Thistledew Farmhttps://www.blogger.com/profile/18132176716214166387noreply@blogger.comtag:blogger.com,1999:blog-1498301897526884795.post-46902664477137949422008-10-15T08:38:00.000-04:002008-10-15T08:38:00.000-04:00I think you can freeze them, don't they sell some ...I think you can freeze them, don't they sell some egg products in the freezer section? I'm in for the research to see about doing it. And Hurray! on the test. I'm sure you did great.Thistledew Farmhttps://www.blogger.com/profile/18132176716214166387noreply@blogger.comtag:blogger.com,1999:blog-1498301897526884795.post-14625920603964773992008-10-14T22:06:00.000-04:002008-10-14T22:06:00.000-04:00Glad your test went well....I didn't know you coul...Glad your test went well....I didn't know you could freeze eggs! I don't have any chickens but if they have them on sale at the grocery store!! My husband will die when I tell him this--'cause I used to freeze milk when they had a really good sale! I think he thinks it's unnatural!amy @ Life in Pink Hi-Topshttps://www.blogger.com/profile/05474826187006197342noreply@blogger.com