Wednesday, May 15, 2013
Ok, what about all those eggs on sale at Kroger this week?
The follow up from my previous post about the sale at Kroger. Besides all the good produce on sale, they are offering 10 dozen/$10 on eggs. I know you're thinking that's a lot of eggs, and it is! But it's really not too many especially at 10/$10.
First: eggs last a long time. If you store them in the fridge still in the egg carton, they will last at least a month, sometimes a little longer. So if your family eats a lot of eggs, at least stock up for the next four weeks.
Also, contrary to popular belief, eggs CAN be frozen:
To freeze whole eggs:
Crack the eggs into a dish and pierce the yolk with a fork. If you want to store them for use in savory dishes, add 1/2 teaspoon of salt to each cup of eggs. For use in baking or desserts, add 1 tablespoon of sugar per cup of eggs. Put them in a freezer-safe bag or container--LABEL THEM!--and freeze. Thaw them to room temperature before using.
To freeze just the whites:
Put them in a freezer-safe container and freeze. That's it. Once they are thawed and come to room temperature they will whip up just like fresh.
To freeze yolks:
Treat them just like whole eggs (salt or sugar according to desired use). You can also freeze the yolks cooked, but don't try that with the whites because they turn rubbery.
In my opinion the best way to make use of a lot of eggs is to make breakfast sandwiches and freeze. Just scramble a bunch of eggs (I do it in a double boiler), assemble your sandwiches and flash freeze. Then wrap and place in a freezer bag for long-term storage. Breakfast burritos and eggs with cheese on English muffins reheat beautifully in the microwave or oven.
There. Go get 10 dozen eggs. :)
Labels: Occam's Kitchen