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Volume II
March 25, 2004


Sometimes recipes discriminate! They only want the white or the yolk. Don't toss out the rejected counterpart; freeze it instead. Eggs freeze well for up to 12 months in temperatures at or below 0 F. For individual portions, pour the prepared egg products into ice-cube trays and freeze until firm. Remove from tray and store in resealable plastic bags. Pull out one or two cubes as needed. Thaw in the refrigerator, or in a pinch, microwave on low power. Use thawed eggs promptly.

Whole Eggs or Yolks
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. To inhibit the 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. Use up extra egg yolks in recipes like sauces, custards, ice cream, yellow cakes, mayonnaise, scrambled eggs, and cooked puddings.

No salt or sugar is needed. Simply pour into trays and freeze until firm. Use up extra egg whites in boiled frostings (i.e., 7-minute frosting), meringue cookies, angel food cake, white cakes, or meringue for pies.

Egg Conversions
These approximations are based on a large (2-oz) egg. Other egg sizes may be more or less than the amounts listed here.

Whole Eggs
3 whole eggs = 1/2 cup
1 whole egg = 3 tablespoons
1/2 whole egg = 4 teaspoons

6-7 yolks = 1/2 cup
1 yolk = 1 tablespoon

4-6 whites = 1/2 cup
1 white = 2 tablespoons

Dried Eggs
1 egg = 2 tablespoons egg powder + 2-1/2 tablespoons water

* DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *

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