*  Exported from  MasterCook II  *

                              Freezing Eggs

Recipe By     : Half a Can of Tomato Paste & Other Culinary Dilemmas
Serving Size  : 1    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
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*****  NONE  *****

Whites: Put the whites individually in ice cube trays and quick freeze by putting directly on the freezing surface. When they are frozen, remove and bundle in a plastic bag, seal, date & label. The  dvantage is obvious: each cube = 1 egg white.  They keep well for about 6 months

Yolks: Measure the yolks, and for every 1/2 cup of them, lightly mix in 1-1/2 tsp of light corn syrup or sugar  OR  1/2 tsp salt. Your final use will determine whish you use. Pour the mixture into a small  freezer container, leaving 1/4" head space, snap on the lid, date & label, noting how many yolks are inside, and quick freeze as above. Or you can mix the yolks with the sugar or salt and put in ice cube trays same as whites.

This is from the book Half a Can of Tomato Paste & Other Culinary Dilemmas by Jean Anderson & Ruth Buchan, Harper Colophon Books, winner of the 1980 Tastemaker Award.

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