If you have your own chickens at home, you’ll know you can find yourself with a dearth of eggs in winter, and then suddenly inundated in spring. And even if you don’t have your own chickens, these tips from Gillian Swinton’s new book The Good Life could come in very handy.
Gillian has some great, simple ways of preserving eggs when you find yourself with too many. She talks us through how to go about it.
FREEZING EGGS
This method is foolproof, I promise! I lightly scramble the eggs before freezing as I found freezing the eggs without scrambling left the yolk slightly gummy. I keep one egg to a muffin cup so I know how many to defrost for a baking recipe.
TIME: 5 minutes plus freezing time
INGREDIENTS
6 eggs
EQUIPMENT
silicone muffin tray
fork
freezer
METHOD
1. Crack each egg into a muffin cup.
2. Using a fork, break the yolk and scramble each egg in its cup.
3. Place the muffin tray in the freezer and leave overnight.
4. Once frozen, peel eggs out of the cups and add to a labelled, dated bag in your freezer for up to 12 months. This method is called freeze-flow.
I have found this recipe useful for also saving egg whites. We often make mayonnaise, which leaves us with leftover egg whites — when defrosted I add them to bulk out bacon and egg pies, quiches and have also successfully made meringues.
Images and text from The Good Life by Gillian Swinton, photography by Francine Boer Photography and Gillian Swinton. Published by Allen & Unwin NZ, RRP $45.00.
