Table for one / Hard-to-beat frozen egg recipes

[yuiyoshida]

The Yomiuri Shimbun

Cheap and nutritious, eggs are a very convenient ingredient to use in dishes for people living alone. After buying a pack of 10 eggs to get a good price, you may sometimes find later that there were too many for you to consume.

Cooking expert Sawako Nakano suggests freezing eggs before cooking.

“Eggs are convenient for regular stock, but they’ll end up as garbage if you have a limited repertoire of recipes that use them,” Nakano said. She suggests using frozen eggs, which offer an interesting eating experience as they provide a different texture in the mouth.

To freeze an egg, just put it in your freezer before its best-before date.

http://the-japan-news.com/news/article/0002730588

[hollysmom]

1. those best buy dates on eggs

seem way too short, I remember reading how sailors took eggs on the boat with them when they were going to be away for a long time, the only thing they did to preserve that was coat them with lard. I am not sure what goes wrong with an old egg, but I have eaten them months after the best buy date - the date is for selling the eggs, not for eating them. I think the only difference I have noted in an older egg is that the yolk may be a little flatter when frying it or it may float strange when boiling it.

How to Tell if Your “Expired” Eggs Are Still Good to Eat

A lot of people rely on the date on the packaging to tell them when food has gone bad, even with eggs, but the "sell by" dates are often rather arbitrary, and do not correlate to expiration dates. If you've been tossing away your eggs based on the dates on your carton—you're wrong.

Your eyes and nose are the best tools for determining freshness with meats, produce and herbs, but you can't really use your senses to test an egg before you crack it (unless you're highly skilled).

Eggs are often still good to eat long after the date on the packaging says to throw them out. If you want to test how fresh they are before finding out the hard way, here are a few methods for testing them.

[dem in texas]

2. Cold Storage Eggs - Ugh!

I am giving my age away, but in the early 1960's we lived in Fairbanks, Alaska. In those days, fresh food was hard to come as all was shipped up by boat. Two kitchen staples were both in a form that I had never seen before. Reconstituted milk and cold storage eggs.

For the milk, you'd buy a quart of the thick reconstituted milk mixture and add a quart of water. It wasn't all that bad. I think it was the same as evaporated milk, but had never been canned.

The eggs were a different matter. In those days, there was no expiration dates on food and you had no way to know how old the eggs were. My guess would have been three to six months old. After eating one of these horrible things, I was turned away from eggs for life. The yolks reeked of sulfur smell and taste. If you fried or scrambled eggs, there was no way to get rid of the taste or smell. When I used them in baking, I'd add vanilla, almond, lemon, rum flavoring (all at once) and cinnamon, mace, ginger and any other spice I had on hand to cover that strong sulfur taste. If I made a cake or pie calling for eggs, you could still taste the sulfur in the finished product, The whites from cold storage eggs would not beat up high for meringue.

The famous poet, Robert Service, wrote a funny poem about the cold storage eggs he'd eaten during the gold rush era.

We moved to Anchorage in the late 60's and things got better. The stores were starting to fly in fresh milk and eggs and actually had fresh yogurt. The cold storage eggs and reconstituted milk were a thing of the past. Anchorage even got a McDonald's in the mid-seventies. When that happened, my kids were thrilled. They'd only eaten at McDonald's when we visited family down in Texas.

[spinbaby]

3. Doesn't sound all that attractive

I wouldn't freeze a whole egg, but I often freeze egg-based foods. You can beat eggs, mix them with vegetables, and bake the mixture in muffin pans to make "muffins" that freeze really well and warm up nicely in a microwave for a quick low-carb breakfast.

We must eat a lot of eggs because I don't understand the concept of leftover eggs at all.

[greymouse]

4. no longer

The reason eggs lasted longer back then was that the protective coating wasn't washed off.

I'll freeze an egg about when hell freezes over