We have chickens. That usually means we have eggs. However, last year, we had snakes. Not poisonous snakes, but egg eaters. Egg eaters who terrify chickens…and sleep-deprived egg-gathering nurses. We usually have a couple of snakes each year, but last year the creepy things nested under our coop. The end result was several near heart attacks on my part and very few eggs. So, Liam and the kids concreted over the nest site. Problem solved…eventually.
WARNING!!! AFTER THE MEAN ROOSTER THERE IS A PICTURE OF A SNAKE!
IF YOU’LL BE TRAUMATIZED, SCROLL PAST QUICKLY!
Now, it’s safe to read again. It’s also safe to gather eggs…hopefully. This year, our chickens seem to have heard they’re scheduled for retirement! Just when I ordered new chicks, the old layers’ fluffy little bums (and ovaries) shifted into high gear. We’re getting an average of a dozen eggs a day! Normally, from spring to early winter, we send eggs with family and sell quite a few. However, with social distancing, we aren’t seeing family face-to-face. So, apart from a few dozen I’ve bartered at work, they’ve all ended up in my kitchen.
To avoid over-egging our diet, I’ve been freezing a ton. Last year, the dearth of eggs meant we had to (gasp) actually buy eggs a few times. So, now along with quiche, egg salad, loaded scrambled eggs, eggs benedict, croques madames, etc…, we’ve been packing the freezer with spares. These frozen eggs are great for baking and make excellent French toast. I’m sure they would be good scrambled, but gluten-free baking requires so many eggs that ours typically end up in the oven.
Freezing eggs is super simple, and you don’t have to have chickens to benefit from it! Before we moved to the farm, I used to watch for egg sales. The best time is obviously just after Easter. Then, I would load up and stock the freezer. Even buying the eggs, I could save more than $1.00 a dozen. With six people in our home, we went through a LOT of food.
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So, how do I freeze eggs? I crack them. I scramble them. I put them in my handy-dandy silicon muffin pans (on a cookie sheet for stability). I cover them and pop them in the freezer. The next morning, I pop them out and plonk them into a dated gallon freezer bag. Then the bag goes immediately back in the freezer. Done!
Crack ‘Em and Scramble ‘Em 
Pour ‘Em in 
Cover and Freeze ‘Em 
Pop ‘Em Out, Bag ‘Em Up, & Freeze ‘Em Again
I know some folks add salt to their eggs, but since mine mostly go into baked goods that would skew my salt measurements. I’ve always preferred individual ingredients over mixes and combos.
When I’m planning to bake with frozen eggs, I take out the number of egg-discs I need and stick them in a covered bowl in the fridge. They thaw pretty quickly. An egg is about 1/4 cup in liquid volume. So, you can put one egg’s worth per muffin cup or just fill them up. I know my cups hold about 1 1/4 eggs. Since I typically bake in bulk, I simply add and round. If I were making something fiddly, I would measure the volume.
If you haven’t before, I hope you’ll try freezing surplus or sale-purchased eggs. They help us save money, prevent waste, and avoided extra shopping trips! Do you freeze eggs? Do you battle egg-stealing reptiles? We’d love to hear your stories!
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