It is looking like eggs are about to go up again and I have a lot of freezer space. There are many ways to do this but I am looking for portion control and convivence for 1 person. Is it better to scramble them or try to freeze as is?
It is looking like eggs are about to go up again and I have a lot of freezer space. There are many ways to do this but I am looking for portion control and convivence for 1 person. Is it better to scramble them or try to freeze as is?
I make everything I can from scratch and over 50% of my recipes call for eggs. I can’t eat white flour, pasta or white rice because they all cause unmeasurable joint pain the next day. I have been enjoying baked goods made with all kinds of alternative flour and they all require eggs. During the recent spike my local store had (4) 36 pack crates of eggs for the regular price and I would have bought them all but I am sure the yolk texture is going to be an issue. I watched a u toob vid and the egg looked and cooked well but the the yolk had a square shape and was somewhat pudding like in texture.
You can add salt, sugar, or lemon juice to the yolks to keep them from getting so gelatinous. Link 1 has a good overview and here’s link 2 for good measure.