Freeze your Eggs NOW before the Bird Flu starts

[Ice]

Moderators I know this may not belong here but due to the circumstances I think its important that our members know about this and start to prepare before the RUN starts on eggs in case of the bird flu . So please try and keep this on the front page so that everyone has a chance to see this Thanks


Food Safety facts from USDA are here they claimhttp://www.fsis.usda.gov/oa/pubs/eggfacts.pdf

5- Freeze Eggs for Longer Storage
Eggs should not be frozen in there shells.
To freeze whole eggs, beat yolks and whites together.
Egg whites can be frozen by themselves.
Use frozen eggs within a year.


HOW TO FREEZE EGGS

This site gives you more tips on how to do it.

http://www.georgiaeggs.org/pages/freezingeggs.html

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.



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.



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).


WHOLE EGGS Beat just until blended, pour into freezer containers. seal tightly, label with the number of eggs and the date, and freeze.


HARD-COOKED Hard-cooked 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.

Substitute 1 tablespoon thawed egg yolk for 1 Large fresh yolk.

Substitute 3 tablespoons thawed whole egg for 1 Large fresh egg.

Use thawed frozen eggs only in dishes that are thoroughly cooked.



-CONTACT US

Georgia Egg Commission

16 Forest Parkway Forest Park, GA 30297

Telephone: 404-363-7661 Fax: 404-363-7664

E-mail: goodeggs@bellsouth.net




ICE

 

[Airborne Falcon]

Those are all good ideas.

You can also can eggs, cook them right in the jar. They'll last awhile that way too. I dice up some ham to go in with them and can them in pint jars with fresh basil and mushrooms.

It's like eating an omlet out of a jar a month later.

Russ

 

[Vere My Sone]

Those are all good ideas.

You can also can eggs, cook them right in the jar. They'll last awhile that way too. I dice up some ham to go in with them and can them in pint jars with fresh basil and mushrooms.

It's like eating an omlet out of a jar a month later.

Russ

Please expound on this!!!!!!!!!! Please, please, please
I've been asking and searching for any info on canning eggs and this is the first time I have seen anything about it

Please post or pm your directions
it's spring and good grief, I've got 4 dozen eggs in the kitchen now, as well as who kows how many in the frig at the barn

 

[Deemy]

I want to know too. How do you can eggs? Is the shell kept on?

 

[sssarawolf]

Thanks

Thank you for some other ideas.

 

[Nuthatch]

My Ball Blue Book says not to incorporate air bubbles, so push the whole eggs through a sieve to mix. Thaw in refrigerator.
3 Tablespoons of whole eggs frozen = 1 egg.

I have tried, but failed to find any recipes online for canning eggs, other than pickling.

 

[surfingdemon]

What good ideas! Thank you!

 

[Airborne Falcon]

We do pint jars ... whole eggs beaten with salt, basil and chopped ham. We pour it in the jars and cook it solid in the pressure cooker, let it cool - remove the rings, and it is done. I mean it is pretty simple. I'll ask C.J. when she gets home if there is anything special that goes on that I am not familiar with, but I don't think there is. You don't leave any room at the top like you do with meats, I do know that. The eggs swell and pack the jar tight - so when you crack them open they are a little harder than your regular scrambled eggs, but still very edible.

It's no different than making canned pound cake - and we always do a bunch of that too when the eggs are pouring in during the spring.

I used to eat the same thing in old C-Rations ... for those as old as me who remember eating scrambled eggs in a can in Cs before the MREs came out. We eat these the same way. Cold, with a little tobasco sprinkled on top.

Russ

 

[Carlyblue]

I bought ke-peg and have treated 8 dozen eggs with it. I am waiting a month or 2 to see how well it works. I will be sure to let you know the results. Here's some info on the product:


KePeg Egg Preserver #KEP


Stores Eggs For One Year Without Refrigeration! $24.95


KePeg was first developed during the Great Depression when refrigeration was not in wide use. KePeg closes the pores of the eggshell not allowing any oxygen into the interior of the egg. Preventing oxidation which makes the eggs go bad. KePeg contains no chemicals and is completely natural. Eggs can be stored for a recommended one year without refrigeration. We suggest to use this product on fresh eggs. One jar covers up to 40 dozen eggs.


One Jar covers 40 Dozen Eggs! Features:
One Jar Covers 40 Dozen Eggs
Contains No Chemicals
Completely Natural
Preserves Eggs For One Year Without Refrigeration

Specifications:
For Use With Fresh Eggs
Full Instructions & Helpful Literature Included


I found this at: www.eggcartons.com/item284.htm

Hope this helps!

Carly

 

[Scrapman]

If your truly worried about bird flu and there being no eggs .. Just think about how baking is going to take place without eggs ..
My suggestion is go to WALTONS or your favorite freeze dry dealer and get a couple of #10 cans of dryed eggs .I believe there is 100 or more eggs in a can ..
Does anybody know of a substitute for eggs in Baking?
Scrapman...

 

[dragonslayer2001]

Great Idea

on preserving eggs, thank you.


However, lets keep things in perspective.

There are now officially 6.5 BILLON people on this planet.

How many has bird flu killed?

A coupla hundred at most?



Pawwwwllllleeeeeese

At this time, and until some REAL DANGER appears, the WEATHER is much more deadly.



Don't Panic. Be Happy.



Fear Tyranny more than the Flu

 

[JW]

Most people will not find your product BUT anyone who has axcess to OSCO drug can get the same product which is a sodium sclicate $18.99 this also known as water glass. Your GGGand parents used it and you can store for a year + in a cool area. My Grandmother dipped ever egg in it and stored them in a basket of straw on her counter. Do not wash the eggs any further than when you buy them in the store. If you buy ranch eggs that have not been washed all the better. When they come from the hen they are coated and this do not let air, water, bacteria to pass through the shell; water class does the same. Back in the 50's we used this for cracked blocks, blown head gaskets, radiator leaks ect.

 

[Splicer205]

If your truly worried about bird flu and there being no eggs .. Just think about how baking is going to take place without eggs ..
My suggestion is go to WALTONS or your favorite freeze dry dealer and get a couple of #10 cans of dryed eggs .I believe there is 100 or more eggs in a can ..
Does anybody know of a substitute for eggs in Baking?
Scrapman...

Here's two different recipes. Both require gelatin.

Egg substitute-(for use in baking) Author Unknown

Before starting recipe for cookies, cake etc.... Combine 1 tsp unflavored gelatin with 3 Tbsp cold water and 2 Tbsp plus 1 tsp boiling water. This mixture will substitute for 1 egg in a recipe.



Egg Substitute Using Gelatin Recipe

Recipe:
1 egg = 1 tsp gelatin, 3 Tbs cold water and 7 tsp boiling water
2 eggs= 2 tsp gelatin, 1/3 C. cold water and 1/2 C boiling Water
3 eggs= 1 Tbs gelatin, 1/2 C. cold water and 1/2 C Boiling water

Before Baking:
1. Place, cold water in bowl
2. Sprinkle gelatin to soften. Mix thoroughly with spoon.
3. Add boiling water until desolved.
4. Place in freezer to thicken while mixing cake or cookies or refrigerate
(refrigeration takes a little longer)
5. When time to add eggs, take thickened gelatin from freezer or refrigerator and beat until it's frothy.. <---------- THIS IS MOST IMPORTANT!!

6. Add to recipe instead of eggs.

 

[jimmer]

Take a peek here:

http://www.timebomb2000.com/vb/showthread.php?t=187337

jim

 

[Anne in TN]

We have egg powder both of just yolks and then just egg whites. We also have cans of whole egg powder. We made scrambled eggs with the whole egg powder and they were actually good but they did not scramble very well. We also added shreded chedar cheese to them which helped the flaver much.

I wonder what would happen if we froze a whole lot of egg whites and then when we wanted scrambled eggs, we could use the frozen egg whites with the powdered egg yolks. I bet they would scramble up better! Of course, one can only freeze just so many egg whites. I understand that you freeze them in ice cube trays and then toss them in storage bags once they are frozen.

Is it true that eggs cannot be frozen for over a year before they start to go bad?

 

[Vere My Sone]

We do pint jars ... whole eggs beaten with salt, basil and chopped ham. We pour it in the jars and cook it solid in the pressure cooker, let it cool - remove the rings, and it is done. I mean it is pretty simple. I'll ask C.J. when she gets home if there is anything special that goes on that I am not familiar with, but I don't think there is. You don't leave any room at the top like you do with meats, I do know that. The eggs swell and pack the jar tight - so when you crack them open they are a little harder than your regular scrambled eggs, but still very edible.

It's no different than making canned pound cake - and we always do a bunch of that too when the eggs are pouring in during the spring.

I used to eat the same thing in old C-Rations ... for those as old as me who remember eating scrambled eggs in a can in Cs before the MREs came out. We eat these the same way. Cold, with a little tobasco sprinkled on top.

Russ

Russ,
Thanks for the reply
Would you please ask her for the lbs and time info
also for the pound cake info--sounds good and like something I'd like to try

Years ago, when I took the kids for outdoor school at a campground, they served scrambled eggs and mine definately had a "can" impression--like #10 size
sounded logical to me, but I haven't tried it and you are the only person I've heard of that did

 

[hummer]

Substitute for eggs.......

If your truly worried about bird flu and there being no eggs .. Just think about how baking is going to take place without eggs ..
My suggestion is go to WALTONS or your favorite freeze dry dealer and get a couple of #10 cans of dryed eggs .I believe there is 100 or more eggs in a can ..
Does anybody know of a substitute for eggs in Baking?
Scrapman...

There is a product called Egg Replacer . It can be found at your local Whole Foods Co-op. "A blend of raising ingredients and stabilizers in a Gluten-free base. Contains no eggs or animal protein." Ingredients are: potato starch, tapioca flour, leavening. cellulose gum, carbohydrate gum. Put out by a company called: Ener-G Foods, Inc. Seattle, WA. 1.800.331.5222. www.ener-g.com. Hope this helps. hummer

 

[Grock]

This is a good company- good prices and very low shipping ($4.49 anywhere USA, any size order!)-

highly recommended:

Each case contains (6) 2.25 pound cans of Powdered Dried Whole Eggs.



$51.99 per case

Detailed Description
Honeyville's Powdered Whole Eggs are produced though a special process designed to provide a free flowing powder. Originally developed for use in the military, our whole egg powder, when blended with water, reconstitutes into a product similar to fresh whipped eggs. These reconstituted eggs may then be used as a direct substitute for fresh eggs. One 2.25 pound can of Powdered Whole Eggs is equivalent to 170 Fresh Whole Eggs. Our whole egg powder is non-perishable and requires no refrigeration and is ideal for camping, travel, and long-term food storage. This product may be stored for up to 12 months opened, and 5 to 10 years in airtight sealed cans.

Reconstitution Instructions:

To reconstitute one egg, mix 1 Tablespoon of powdered whole egg with 2 Tablespoons of water. Use for any recipe that calls for eggs. When using with other dry ingredients, it is not necessary to reconstitute egg. Simply add to other dry ingredients and increase water measurements in mixture to necessary amount.

Storage:

Honeyville's Powdered Whole Eggs can be stored 5 to 10 years sealed and unopened, and up to 12 months opened.




https://www.store.honeyvillegrain.com/index.asp?PageAction=VIEWPROD&ProdID=294

 

[jazzy]

airborn falcon,

please ask you wife for the step by steps, id love to try this! how long do you store them?


jazzy

 

[Wise Owl]

Powder eggs keep a long long time. 2 tblsp of powder equals 1 egg. I use it all the time for making my pizza dough. Just add 1/4 cup water. we also have made scrambled eggs with it, I have used powdered for cakes, ect ect ect.......powdered eggs work just fine. If you have chickens and lots of eggs then I say great, freeze them if you have space. Personally I would rather fill my freezer with chicken meat than eggs..........

 

[Meemur]

This article was sent in email to me. You could probably google the original. I don't have a link.

-----------------------------------------------

The next time you feel the need to run to your neighbor's house to borrow an egg, think again. Chances are you have a number of ingredients in your refrigerator or cupboard that would substitute nicely for the egg in that recipe.

Eggs serve a variety of functions in recipes. They often work as binders, holding the other ingredients together, as in a casserole or cake. Eggs also can act as leavening agents, providing lift and affecting texture. The purpose of the egg in a recipe determines what you can use as a substitute. In some cases, you can omit the egg altogether, and the recipe isn't noticeably affected.

Ousting eggs from baked goods
Eggs are used in baked goods for leavening, or lightness. They also may serve as a binder. The purpose the egg serves in the original recipe * as well as the amount of egg the recipe calls for * determines whether you need a substitute and, if so, which alternate ingredient will best serve the function of the egg in the recipe.

Flat foods such as pancakes and cookies don't rely on eggs for lift. In fact, in many cases, you can eliminate the egg without noticeably affecting the final product. That's especially true if the recipe calls for only one egg. If you do omit the egg, however, it's a good idea to add a tablespoon or two of additional liquid * soymilk, fruit juice, or water, for example * for each egg omitted to restore the recipe to its original moisture content.

When a recipe calls for three or more eggs * as many cakes do * the eggs perform a vital function and need to be replaced with an ingredient that can deliver a similar effect.


In recipes for baked goods that have a light, airy texture, replace eggs with an ingredient that provides lift. Any of the following ingredients can replace one whole egg in a recipe:

Half a small, ripe, mashed banana. This substitution gives the food a mild banana flavor, which can be nice in recipes for muffins, cookies, pancakes, and quick breads.

1/4 cup of any kind of tofu blended with the liquid ingredients in the recipe. Light or reduced-fat tofu cuts down on the fat and calories in the finished product.

1-1/2 teaspoons of a commercial vegetarian egg substitute, such as Ener-G Egg Replacer, mixed with 2 tablespoons of water. This product is a combination of vegetable starches and works wonderfully in virtually any recipe that calls for eggs. Natural foods stores sell it in 1-pound boxes.

1/4 cup of applesauce, canned pumpkin or squash, or pureed prunes. If you use these foods, know that, depending on the recipe, they may add a hint of flavor. If you want to give the food a lighter texture, add an extra 1/2 teaspoon of baking powder, because using fruit purees to replace eggs can make the finished product somewhat denser than the original recipe.

A heaping tablespoon of soy flour or bean flour mixed with a tablespoon of water. This mixture works similarly to vegetarian egg replacer.
2 tablespoons of cornstarch beaten with 2 tablespoons of water. This, too, works much like vegetarian egg replacer.

1 tablespoon of finely ground flaxseeds whipped with 1/4 cup of water. The flaxseeds gel and bind with the other ingredients.

Replacing eggs in casseroles, loaves, burger patties, and main dishes
Some recipes need an ingredient that binds all the other ingredients together. Eggs are famous for acting as the glue that holds meatballs, meatloaf, and casseroles together. Lacto vegetarian and vegan versions of these traditional foods need something to serve the same purpose. Fortunately, you have many options.

As you might suspect, your choice of ingredients to replace eggs in these types of foods depends on the degree of "stick" you need, as well as how the ingredient will blend with the other flavors in the recipe. Cooked oatmeal may work fine as a binder in a veggie burger patty, for example, but may not be a welcome addition to a vegetable casserole if you don't care for the flavor or texture that it brings to the dish.

If you're altering a traditional recipe, you have to experiment a bit to determine just the right amount of an ingredient to serve the purpose. A good starting point with most recipes in which egg acts as a binder is to use 2 to 3 tablespoons of any of the following ingredients (or a combination of them) to replace one whole egg. If the original recipe calls for two eggs, start with 4 to 6 tablespoons of egg substitute.


Tomato paste
Arrowroot starch
Potato starch
Cornstarch
Whole-wheat, unbleached, oat, or bean flour
Finely crushed breadcrumbs, cracker meal, or matzo meal
Quick-cooking rolled oats or cooked oatmeal
Mashed potatoes, mashed sweet potatoes, or instant potato flakes
You can also try 1/4 cup of any kind of tofu blended with 1 tablespoon of flour or 1-1/2 teaspoons vegetarian egg replacer mixed with 2 tablespoons of water.

Replacing eggs in sandwich fillings, salads, and scrambled eggs
Finding substitutes for eggs that are hidden in recipes is one thing; finding suitable substitutes for eggs that are more visible in foods is quite another. Fortunately, tofu looks remarkably like cooked egg whites and functions in much the same way in several popular recipes.

You can use chopped firm or extra-firm tofu in place of egg whites in egg salad. Use your favorite egg salad recipe, but substitute tofu for the hard-boiled eggs. You can even replace regular mayonnaise with soy mayonnaise for a vegan version.

Cubes of chopped firm tofu are a nice addition to a mixed green salad or spinach salad, standing in for the customary chopped hard-boiled eggs. You can also add chopped or minced tofu to a bowl of Chinese hot and sour soup.
Try scrambled tofu instead of scrambled eggs at breakfast. Natural foods stores stock "tofu scrambler" seasoning packets, which you may also find in the produce section of your regular supermarket, near the tofu. Many vegetarian cookbooks give recipes for scrambled tofu. The recipes usually include turmeric to give the tofu a yellow color similar to that of scrambled eggs. You can also use scrambled tofu to fill pita pockets or as a sandwich filling on hoagie rolls.

 

[Splicer205]

Meemur, that looks like it came from Preparedness Nuggets. I was sorting through mine today and came across one that sounds identical, so that might be it.

 

[Airborne Falcon]

Okay, she is standing here and here is what we do.

A pint jar will hold anywhere from a half dozen to a dozen and a half eggs - depending on size.

1 tsp of salt for every pint of eggs - so adjust accordingly. Season with fresh finely chopped basil to taste. We chop up two or three slices of cured ham, very finely, and mix with the eggs. You can add just about any seasoning - but stay away from wet stuff. If you want to add onions, be sure you use dehydrated onions, peppers, etc. She says we did raw bacon with the eggs one year - I think I remember that. Wrapped the bacon on the outer inside of the jars before we filled with eggs ... and the eggs soaked up all the grease. Yuk ... I do kind of remember that. They were fine, tasted great, but kind of greasy - wetter than I like in canned eggs and probably would not last as long.

She says use a sterile glass or stainless bowl for mixing, and sterile stainless wisk.

Mix all of your ingredients up and fill the jars ... although I told you to fill them to the top ... that was wrong. She says fill them to about 1" to 3/4" from the top and that they will swell and fill the jar full and even leave an imprint of the top in the eggs when you pop'er open.

She says you do 75 minutes at 11 pounds of pressure if you live down here near us. Do the same amount of time, but add 2 pounds of pressure for every 2000 feet above sea level ... 2000-4000=13 pounds, 4000-6000=15 pounds, etc.

That's all we do.

Now, I can attest to the aftermath. Wait .... she's giving me more. :::::::::: sigh :::::::::::::::

USE FRESH EGGS!!!!

Make sure they are chilled as cold as possible overnight before canning ... but do not freeze them. Just get them down to as near freezing as possible before canning and make sure they are at that temp for at least overnight, if not at least 24 hours, before canning. She is not sure why, that's just what her mother taught her and she does it by placing ice cubes over them in a bowl before she cans them.

Once you start cracking eggs and putting them in the bowl for mixing .... do it in a chilled bowl. Or better yet, wisk the eggs in a double-bowl, with one floating in ice water cubes. (she says you girls will know what she is talking about).

And go straight to the sterilized jars with the mix. "They will know the deal. The less air during the process, the less chance for germs."

Anyways ... now to the testiment for the eggs.

We keep them in the cellar ... it's about 55 degrees year round down there. They are easily good for six months if you do them right. I have probably eaten some much older when I had too much beer to drink ... and they never bothered me. Now, she makes good sense about this. If you keep them cool they should last as long as mayonaise in the jars keeps. And it'll keep a couple of years if kept cool.

We make our own mayonaise here too. Or rather, she does. With this Braun stem mixer thingy.

On the pound cake. She says do your best pound cake batter and cook it in the jars just like the eggs. Identical everything .... cook it just like the eggs. You can also use liquor to make it last indefinitely ... liqour in the bottom of the jar before you add the batter. I make this blackberry wine/liqour that she uses in ours and it is a big hit around here. This is peach country and I make peach stuff to go in there too. But you can just use your favorite pound cake batter and can it just like the eggs.

Russ

 

[Karnie]

Russ, I can't think of a post from which I've gained more useful info! Thanks to you and your DW!!!

I'm curious if you've ever used sausage in the eggs. I'd cook it first.... but it seems like it should work.

 

[Vere My Sone]

Thanks a bunch Russ and wife


hmmmm.....
6 months cooked and canned
6 months dehydrated
6 months frozen

 

[frazbo]

Canned eggs....

THANKS SO MUCH AF !!!!!!!!!!!!! What a great way to still get some protein and in a great form AND for breakfast!!!! What a blessing...I'm sure everyone will agree that this is a big hit and a great wealth of info for us "canners". You have just made my and my husbands day, week, year........

Thanks again

Fraz

 

[hummingdawn]

Has anyone tried it yet?

Just curious to see if anyone has tried the eggs in the jar that AF was talking about.. It looks like a great way to preserve the glut of eggs that are sure to come this spring from our chickens~

 

[Dinghy]

I was curious about this too. How can you put ice cold eggs in a jar and then stick it in a hot canner? Wouldn't the jars break? I've had them break with room temperature tomatoes because they were colder than the water. Maybe if the canner was cold to start with?

 

[A.T.Hagan]

I'm sorry, Russ, but I don't think that method of canning eggs is at all safe. The reason for the seventy five minutes per pint jar timing partially depends on <i>convection</i> heating within the jar which is not going to happen at all as soon as the egg begins to coagulate. This is the very same reason that jar cakes are not safe to can - pressure or otherwise - for room temperature on the shelf storage.

.....Alan.

 

[SteverNV]

I saw this thread and figured I'd try freezing some whole eggs. I followed the instructions, using fresh eggs. beaten until just blended.

My problem is, I tried freezing them in plastic ice cube trays, figuring that woule be an easier way to use what we needed. I didn't want to freeze several eggs together, in case some wouldn't get used and the instructions say to use right after thawing. Well, I've got three ice cube trays filled, frozen and can't get the frozen eggs out!!! I was going to bag the pieces and put in the freezer. Guess it wasn't a good idea after all foe me to try the trays.

 

[Walrus Whisperer]

All you have to do is run a little hot water over the backs of the trays, they should pop right out.

 

[willowlady]

Eggs in Shell

My husband accidently froze about 18 fresh whole eggs in their shells about a year ago. When discovered, I simply put them in the fridge to slow defrost, hoping to save a few for use. Amazingly, all but one one were usable. Some of the shells had fractured a little, but the eggs inside were just fine. Only in one had the white turn milky colored, so I ditched it. I think the reason this worked out okay was that they were accidently put in freezer section of the side-by-side and therefore froze rather slowly.

 

[Deemy]

I froze mine in ice cube trays and just popped them out under water and then indivualy wrapped them in saran wrap. Three ice cubes made up two eggs worth. I also vac sealed them. I forgot about them and found them way back in the bottom of the freezer about a year and ahafl. They worked fine for baking and scrrambling.