Homesteading: About Those Winter-Frozen Eggs!

For those of us who live in higher latitudes, or up in mountains, one feature of life is a few eggs we can’t collect from our coops in time that freeze.  Typically, they will exhibit a wide crack down the longitudinal space of the egg, because as the very aqueous whites freeze, they expand and crack the egg.  Sometimes this will happen on both sides of an egg

If the crack is dirty for whatever reason, I toss the egg. This one was not dirty.

homesteading, frozen, eggs

Unfortunately, the act of freezing denatures the yolk interior some.  And thus you are limited to uses for eggs that end up this way.  They won’t blend well, or if at all, into baked goods.  They won’t scramble or make decent omelets, as the yolk won’t let you mix it in well.  Obviously, hard or soft cooking these eggs is not going to work, considering the cracked shells.

You could save just the whites for meringue or froth or some such.  If you are really desperate, you can make an egg-white omelet, which is something I’ve eaten once back in the day, and Never Again!  (The supposed and false health benefits of egg-white omelets don’t outweigh the (lack of) taste that comes with such omelets).

Your options are few:  poach or pan-fry them in a skillet.

frozen, egg, homesteading

As you may notice above, when adding the egg to the skillet, the yolk stays round and does not flatten down.

homesteading, egg, frozen

I cooked this egg once thawed as if it were mostly sunny side up with a cover, flipping it over for less than a minute. Plated and served.

homesteading, egg, frozen

With the above preparation, yolk from this egg would have oozed all over the place were this egg cooked never frozen.

Slicing into the egg for eating, I discover that the yolk has a creamy soft texture, almost like a gelatin  It does not quite taste like a medium-boiled egg, even if it resembles this.

I have yet to try poaching such an egg, but no reason why this wouldn’t work!

homesteading, egg, frozen

Happy Homesteadings!!!

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About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
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9 Responses to Homesteading: About Those Winter-Frozen Eggs!

  1. Carolyn says:

    An interesting entry, Diann! Frankly, I think the best solution would be to keep some powdered or refrigerated eggs in the house for such winter emergencies, if an egg you must have. Or maybe just do what we Italians do, have a nice grilled Asiago or mozzarella grilled cheese sandwich with your coffee. 🙂

    • I do keep refrigerated eggs here. Powdered: never. I have a serious digestive issue with powdered eggs (and with liquid egg “product” as well). Besides I can’t think of powdered eggs making scrambled or omelets remotely edible in a gustatory sense, either. I am picky about the texture of scrambled eggs – Gordon’ Ramsey, even using fresh eggs, his scrambles leave me cold and willing to forgo breakfast. And I’ve gotten to suspect that one of the problems I have with supermarket pastries (it’s a milder thing) that just sit on my stomach may have to do with their use of powdered eggs – although I also have to consider the preservatives used in those.

    • I do love the Asiago / mozzarella grilled cheese suggestions intensely, however.

  2. Pingback: Homestead Blog Hop 380 | Simple Life Mom

  3. Pingback: Homestead Blog Hop 380 - Ridge Haven Homestead

  4. Very interesting, Diann, and informative as well. I love the look of the spherical yolk!

  5. Ann @ Live The Old Way says:

    Thanks for sharing! Your post has been selected as one of our features for the Homestead Blog Hop #380!

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