Whether it’s for craft projects related to the holiday or because it is the beginning of the party season and I am starting to cook for large groups, I seem to always find myself in need of just certain egg parts (whites, yokes, or egg shells) this time of year. Currently I am working on a project for an Easter table centerpiece (keep an eye out for the tutorial to be posted later) for which I need a large number of blown out egg shells.
Over the last week as I have been cooking recipes that call for eggs, I have been using the technique for blowing eggs linked over at dabbled.org to save the intact shells for my project, but it is now down to crunch time and I need about a dozen more egg shells. If you’re like me, it would bug you to think of throwing out the whites and yokes of these perfectly good eggs just because you want the shells. Outside of making a load of desserts I really don’t need to be eating with bathing suit season just around the corner, I have been at a loss for what to do with all these eggs. I was thinking about this the other night and I vaguely remembered hearing something years ago about freezing eggs to save them for future use. I did a little searching and found, in fact, you can freeze eggs. Here is a link to instructions from the Georgia Egg Commission all about how to freeze, store and defrost eggs.
Freezing eggs in an ice cube try is a great tip if, like me, you find yourself with extra egg insides and no where to use them. This technique works great too if you find yourself with other extra ingredients or foods leftover after a recipe, such as chicken stock, homemade baby food, or pesto.
Note: with my ice cube tray, 1 egg = two cubes
Update 4/8/2010: Another great idea of something to freeze in an ice cube tray and store for later is red wine. Red wine does not have a long counter life, it will become sour and vinegar-y in just a few days. So if, like me, you don’t use red wine for anything other then cooking, freeze your leftovers for future recipes.