Can you freeze eggs?

Eggs can be frozen, but not in the shell. Be sure the eggs are clean. It's best to freeze eggs in small quantities so you can thaw only what you need. An easy way to do this is to put them in an ice cube tray. Once frozen, transfer them to a freezer container and label. As with any frozen food, it is best to thaw eggs in the refrigerator and use them as soon as they are thawed. Only use thawed eggs in dishes that will be thoroughly cooked.

Instructions for freezing eggs:

Whole Eggs:  To freeze whole eggs or yolks crack them into a bowl and gently stir to break up the yolk somewhat. Try not to incorporate air into the eggs. Label the container with the date and the number of eggs. They can be kept frozen for a year, and should be thawed in the refrigerator the day before you intend to use them.

Egg 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, and inhibit yolks from getting lumpy during storage, stir in a 1/2-teaspoon salt per 1-cup of egg or yolks. If using for desserts, use 1-tablespoon sugar or corn syrup per 1-cup yolks or whole eggs. Label the container with the date and the number of egg yolks. Use up extra egg yolks in recipes like sauces, custards, ice cream, yellow cakes, mayonnaise, scrambled eggs, and cooked puddings.

Egg Whites:  Raw egg whites do not suffer from freezing (cooked egg whites are very rubbery). No salt or sugar is needed. Break and separate the eggs one at a time, making sure that no yolk gets into the whites. Pour into trays and freeze until firm. Label the container with the date and the number of egg whites. Use up extra egg whites in boiled frostings (i.e., 7-minute frosting), meringue cookies, angel food cake, white cakes, or meringue for pies.

Hard-Cook Egg Yolks:  Hard-cooked egg yolks can be frozen to use later for toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least I inch above the yolks. Cover and quickly bring just to boiling. Remove from the heat and let stand, covered, in the hot water about 15 minutes. Remove with a slotted spoon, drain well and package for freezing. Hard-cooked whole eggs and whites become tough and watery when frozen, so don't freeze them.

To use frozen eggs: Thaw frozen eggs overnight in the refrigerator or under running cold water. Use yolks or whole eggs as soon as they're thawed. Once thawed, whites will beat to better volume if allowed to sit at room temperature for about 30 minutes. Substitute 2 tablespoons thawed egg white for 1 Large fresh white.

Are the chicks outside yet?

No not yet. Although the girls are now 3 months old the weather has been mighty cold. With this weeks warm up and the snow melting away it will soon be time. They seem anxious to get out, but may be a bit nervous with all the snow still on the ground...stay tuned!

How are the hens surviving the cold?

The gals are a hardy bunch as all chickens are. They still remain inside the coop and as some say have a "plush" home. We have a solid hen house that protects them from drafts. They are eating we guess about 100 #'s of food a day. Wow!... they tend to eat more in the colder weather as they burn more calories keeping themselves warm. There is still one brooder remaining with lights that helps keep them warm as well. And they huddle together as seen here which produces extra heat. The gals are happy and friendly. They should be going outside soon...so stay tuned.