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frozen eggs - 3/25/2011 4:43:20 PM   
Termyn8or


Posts: 18681
Joined: 11/12/2005
Status: offline 		Someone seems to have knocked the control on my fridge. I have over a dozen eggs that are frozen. Not that it's all that expensive, but why waste ?

I'll assume they're not going to make nice sunnyside uppers, but for scrambled, or in recipes ?

I did a quick check online and they seem to say to separate the yolks from the whites. But that I guess would be intentional. These are just eggs in the shell, over a dozen of them. Do I have to throw them out ?

Seems to me the protein should still be there.

T^T

< Message edited by Termyn8or -- 3/25/2011 4:44:44 PM >
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RE: frozen eggs - 3/25/2011 6:06:22 PM   
gungadin09


Posts: 3232
Joined: 3/19/2010
Status: offline 		i worked in a bakery that used frozen eggs all the time. The yolks and whites were separated, but that was because the bakery needed them that way. i expect that they would work just fine for baking.

i have no idea if You could fry them or not. What do You use them for?

pam

< Message edited by gungadin09 -- 3/25/2011 6:07:05 PM >

(in reply to Termyn8or)
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RE: frozen eggs - 3/25/2011 6:16:46 PM   
Termyn8or


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Status: offline 		Well scrambled for one. Maybe for dumplings. (mine have no water added, they cook more and are nice and firm). Also as a binder for ground meats like in what I call a westerner, which is pretty much a spicy meatball flat with cheese melted on it.

But how about like omelettes ? I guess what I am after here is when you do not need them separated yolk from whites. Other than what freezing does to the cells, if I take a whipper or a fork to them, does it matter ?

T^T

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RE: frozen eggs - 3/25/2011 6:32:07 PM   
gungadin09


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Status: offline 		Well, i can look up exactly what the effect is if You like, but i suspect it just makes the eggs tougher.

If You don't want to throw them out, don't throw them out. i'm sure they're still edible.

By the way, stirring in pieces of unsoftened butter into the eggs is a good way make a nice soft omelet. (cream cheese also works).

Go ahead, use the eggs. Live dangerously. (You will still need to defrost them)

pam

< Message edited by gungadin09 -- 3/25/2011 6:33:34 PM >

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RE: frozen eggs - 3/25/2011 6:53:37 PM   
MasterG2kTR


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From: Wisconsin
Status: offline 		Try a couple of them....if you're still here on the boards in a couple days from now we'll know they're OK to eat after freezing...........so uummmmm......yeah.....we'll be waiting....

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RE: frozen eggs - 3/25/2011 7:40:47 PM   
Hippiekinkster


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From: Liechtenstein
Status: offline 		They should be fine for an omelet. The main problem with freezing certain things is textural changes.

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RE: frozen eggs - 3/25/2011 8:46:52 PM   
windchymes


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Status: offline 		I think you're way overthinking this. Just throw them in a skillet and eat whatever they end up as. It's just egg. Make toast & coffee and you've got breakfast. :)

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RE: frozen eggs - 3/25/2011 10:43:34 PM   
Termyn8or


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Hmmm, this doesn't sound like the end of the world then. We have an accomplished cook and a chemistry guy saying the texture might be affected. In most things texture schmexture really. I don't even think of making sunny side upsters anymore. Neve fails. If I am going to fork em up anyway, the go into the bowl with perfect yolks, but if I want them sunny side up the yolks almost always break. This might be hereditary, it caused my Grandmother's divorce. Really, he used to beat her ass for breaking the yolks. If my family saw him burning to death on the street they would surely help him out - perhaps with some nice gasoline courtesy of HK :-) Back in the day he could also enjoy the sweet flavor of some tetra-ethyl lead.

However it is obvious that if the shells are not broken there are no petroleum distillates or anything else in there that Mother nature did not intend. Nothing should be missing either really. Thinking about it, the protein should still be there, where would it go ? It might not be protein anymore but what is freezing when you are going to dump them in a vat of hydrochloric acid anyway ? (my tummy)

From what I've gleaned, I'd bet that the membrane between yolk and white would be destroyed, making them inseparable. But then I have about as much chance of separating eggs as I do of winning the gold medal in Women's gymnastics. Years ago I saw a device advertised that would scramble the egg whil still in it's shell, WTF do I need that for ? Apparently all I have to do is look at it funny. I think I can do it with a thought actually. I just think about that runny yolk with my toast dipped in it and POOF. I mean there's nothing better than a nice thick slice of toast with about a stick of butter on it dripping all over the table, and involking the tought from about twenty feet away has probably already scrambled all of them.

Now it makes me think of making some kash. Last weekend it was my famous pizza. I couldn't get the crust quite right because the secrets of the bread making machine died with the olman. Now this is not like everything else in this house. The general consensus here is "I am sure there are at least three of those in this house somewhere, so you know what we are going to do - buy another one". I am serious, I can relate the story of the hacksaw incident, or better yet the wheelbarrell incident. But this is different. This cannot be store boughten. Just like the olman's cheesecake recipe from 1953 or so, not sure but it was written before I was born. All family members are searching feverishly for the pizza dough recipe, but that is OT because there are no eggs in it.

By now I am starting to wonder just what is the freezing point of eggs ? Somwhere near the freezing point of fresh mushrooms because they were frozen solid as well. Hmmm, perhaps an experiment involving a mushroom omelet. You've heard of twice baked potatoes, this would ne once frozen ummmm, maybe goop. Scrambled eggs are pretty much goop anyway.

I think with dumplings the trick might be to boil them longer. I have already learned the hard way that if you make them that way they are NOT done once they float. I mean REALLY not done. I imagine the effect on an omelette would not work quite the same way.

But now as M2G2kTr ( or whatever, how the hell did you come by that handle ? ) said, I could live on the edge. If I don't disappear I guess all is well. Living on the edge is nothing new to me, in fct Tuesday I finally got my eye fixed and went to work today. My opthamologist would fall over if she saw the place. Stitches still in my eye until next Wednesday, she stresses not getting the eye infected, purporting it as near worse than death. But then what do I care ? LOL Of course there is the danger of flammable fatulence. Hey, the water bill is late but the insurance is paid up :-) I might get another free remodeling job out of it. Last time though "no structural changes are permitted" we had them move a bathroom. Ever try to move a bathroom ? I wonder what they would think of a putting in a grow room so I could grow my "tomatoes". Don't ask me why there is a hydrostat and a barostat to maintain the environment. The tomato expert said so :-)

So, right now I'm thinking it may be a bit impractical to fry frozen eggs. I mean, I could see them roling atround in the frying pan right now. Should I thaw them in the microwave or would I be better off just sitting them in a bowl on the kitchen table ? (note the microwave is already about due for a good cleaning, sometime this year)

Of course I'd bet I could use them in potato pancakes, since I loathe potato pancakes. Only one person got me to eat them, and they did it by presenting me with a 16 oz. container of sour cream. This guy was a Byelorus, and you know they call halubkis halumkis and don't put sour cream on them ? No wonder that country is so fucked up. Halubkis without sour cream are like rice with absolutely nthing in it or on it, compounded by the fact that today's ground meats don't have enough of that icky looking white stuff.

Which brings us to another point to ponder. Other than the things I mentioned, what the hell are eggs used in other than those mentuioned ? I am not going to make keesh, kash yes, but not keesh(sp). I bet Pam knows how to spell it, but "real Men can't spell quiche". <(also sp)

Back later, I must consult consulting with my local hillbilly about what to do with these frozen eggs. And I bet you all thought I meant embryos for future test tube,,,,,, chickens I guess. Silly, it would be in the religion section, the sanctity of life and all that bullshit

T^T

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RE: frozen eggs - 3/25/2011 11:35:20 PM   
gungadin09


Posts: 3232
Joined: 3/19/2010
Status: offline 		From the Joy of Cooking:

Eggs must be removed from the shell before freezing***. For short periods, shelled eggs may be frozen individually in an ice cube tray, then packaged and stored. Usually, however, yolks and whites are stored separately.

***i'm guessing, Termy, that the egg shell is going to get all soft and mushy when You thaw the egg, making it very hard to crack without getting eggshell pieces all in it. Do You have a strainer?

The whites may be packaged in vaporproof recipe sized containers, perhaps in the exact amount for your favorite angel food cake. Yolks should be stabilized or they become pasty and hard to mix after freezing.

Stabilization is accomplished as follows: if yolks are to be used for unsweetened food, add i tsp of salt to each pint; if for deserts, add 1 Tbsp of sugar, corn syrup, or honey to each pint. Label the yolks accordingly.

If you prefer to pacjage whole eggs, stir with 1 1/2 tsp sugar or cornsyrup or 1/2 tsp salt to each pint, incorporating as little air as possible.

To reconstitute a whole egg, use 3 Tbsp thawed whole eggs. Or 1 1/3 Tbsp of thawed yolk plus 2 Tbsp of thawed white.

To use, thaw in the refrigerator for 8-10 hours.

pam



< Message edited by gungadin09 -- 3/25/2011 11:37:14 PM >

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RE: frozen eggs - 3/25/2011 11:36:00 PM   
Hippiekinkster


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From: Liechtenstein
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quote:

Term: By now I am starting to wonder just what is the freezing point of eggs ? Somwhere near the freezing point of fresh mushrooms because they were frozen solid as well.
Depends on the water content, normally. But I don't think a lot of research has been done on freezing point depression of water-protein emulsions. You could try the spin test, I suppose. To make it sort of scientific, you could mark the egg and use a strobe. You'd have to figure out how to standardize the spin. offhand, I don't have a clue. Willbe seems to know everything; ask him.

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“Nothing we do, however virtuous, can be accomplished alone; therefore we are saved by love.” Reinhold Ne

(in reply to Termyn8or)
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RE: frozen eggs - 3/26/2011 1:00:12 AM   
gungadin09


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quote:

ORIGINAL: Termyn8or

However it is obvious that if the shells are not broken there are no petroleum distillates or anything else in there that Mother nature did not intend. Nothing should be missing either really. Thinking about it, the protein should still be there, where would it go ? It might not be protein anymore but what is freezing when you are going to dump them in a vat of hydrochloric acid anyway ? (my tummy)

What are You talking about, man? Where did petroleum come from? The protein in the egg is still in the egg if You freeze it. It's still protein. It doesn't morph into something else. You've been watching too much Star Trek on acid.

This is why the texture of food changes when it's frozen:

Freezing forces water out of tissues. That's because cells contain liquid that expands when frozen (remember, ice expands), and the expanding ice breaks through the cell membranes. The cell membrane is just a barrier that holds all the "cell juices" inside. Which means that there's nothing holding in all that juice now. Which is fine while it's frozen. Frozen liquid doesn't move. But once you defrost it, all that liquid just leaks right out. That's why you're left with this big puddle every time you defrost something.

Well, a little water never hurt anyone, but the point is that all that moisture is supposed to be *in* the food. The fact that it's *not* makes the food, well, dry when you cook it.

From what I've gleaned, I'd bet that the membrane between yolk and white would be destroyed, making them inseparable.

You're not going to be able to separate the whites from the yolks, and in fact You may have trouble separating the shell bits from the rest of the egg. i've never done it, but i have to think there's a reason they tell you not to freeze them in the shell. You're going to need a strainer to get the eggshell out.

By now I am starting to wonder just what is the freezing point of eggs ? Somwhere near the freezing point of fresh mushrooms because they were frozen solid as well.

Are You conducting a test now? Do You like eating cardboard? Freezing, defrosting, and then refreezing eggs is not a good idea. The more times You refreeze something, the more moisture is lost. For the record, egg white is around 90% water and 10% protein. Egg yolk is 50% water, 34% lipids, and 16% protein. Maybe HippieKinkster can tell us what the freezing point of that concoction is. Mushrooms are nearly 100% water.

I think with dumplings the trick might be to boil them longer. I have already learned the hard way that if you make them that way they are NOT done once they float. I mean REALLY not done. I imagine the effect on an omelette would not work quite the same way.

The omelette will be tough with frozen eggs, and cooking it longer will make it tougher.

So, right now I'm thinking it may be a bit impractical to fry frozen eggs.

i think it would be even more impractical to try to crack frozen eggs. The eggs need to thaw first, man.

I mean, I could see them roling atround in the frying pan right now. Should I thaw them in the microwave or would I be better off just sitting them in a bowl on the kitchen table ? (note the microwave is already about due for a good cleaning, sometime this year)

Do You think if You microwave eggs on the shell they won't explode?

Which brings us to another point to ponder. Other than the things I mentioned, what the hell are eggs used in other than those mentuioned ? I am not going to make keesh, kash yes, but not keesh(sp). I bet Pam knows how to spell it, but "real Men can't spell quiche". <(also sp)

You want to use the eggs quick? Scrambled eggs, omelettes, quiche, baked goods, custards (French toast? Savory bread pudding?). Or use the eggs to bread meat or fish. Dip it in the flour, then dip in in the egg, then press it into breadcrumbs.

Back later, I must consult consulting with my local hillbilly about what to do with these frozen eggs.

From the way You're talking, i doubt if they are going to have much culinary value. How about You and hilbilly just make them all outside and do some target practice. Or, hell, put them in the microwave and watch them explode.


pam

< Message edited by gungadin09 -- 3/26/2011 1:02:46 AM >

(in reply to Termyn8or)
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RE: frozen eggs - 3/26/2011 2:46:27 AM   
needlesandpins


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the moral of this story is to not put eggs in the fridge. eggs are not kept in fridges in shops. if they were supposed to be kept in the fridge the shops would have to too. they don't to prevent temperature changes and the eggs forming condensation on the outside of the shell. i have my own chickens and have had eggs for a couple of months or more without them ever seeing a fridge. also; although most fridge makers design an egg compartment it is because people have got used to it and not because it's needed. eggs have a sell/use by date, but even out of the fridge eggs will last longer than that. i have my own chickens and my eggs never see a fridge.

i have seen this question asked on another site where it was said that so long as the shell hadn't cracked they were fine. this freezing was due to the eggs feezing in the weather though, not a fridge.

needles

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RE: frozen eggs - 3/26/2011 4:05:20 AM   
Termyn8or


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Pam, I was trying to be a bit flippant. I have my moments but I guess that was not one of them lol. The petroleum reference came from HK's job. He's the chemistry guy :-) From what I've figured out about eggs, from the farm days is that eggs lose moisture from the moment they're laid. That air pocket is alot smaller when they are really fresh. The shell IIRC is calcium chloride (?) and is porous. And also if I am right, the freezing effect is due to the crystalisation of water, and in many foods it doesn't just force out of the cell membranes it breaks them down, tears them apart. But that is not quite my field of expertise.

And no, I was not going to refreeze the eggs, I was just wondering how damn cold this fridge gets. The freezing point of eggs can't really be higher than that of putre water, or can it ? And the shell ? I wonder if I shouldn't just grind the shit out of them and enjoy the added calcium. And I don't like cardboard, that's why I don't buy those five buck pizzas that are so popular on TV. You ever had one ? I'd seriously rather eat the box. But all is not lost, my peeps remember what real pizza tastes like as of last Saturday. The omelette ? I could just barely cook it, maybe that and a few unfrozen eggs might make it OK. And I have tried to crack a frozen egg. I find it has possibilities as a potential weapon. If I nuke them I will do it BEFORE cleaning the microwave this year. (scheduled for about July I think) But target practice sounds good as well, might be worth a try on a Saturday afternoon.

HK, how about I put one in a four jaw chuck on the lathe and set the RPM to..... well not sure. But then I have the Wavetek signal generator which I could use to trigger an LED. However the amount of the spinning mass might make egg spinning data quite difficult to interpret. Perhaps we have a math guy here ? It would be no problem to setup an array of optical sensors, but I see the main problem being that the lathe lacking roller bearings probably has a friction vs temperature coefficient which wil be hard to determine. What's even worse is that it is old enough to be a Greatgrandfather and is belt driven. The math would give the Cray a migraine I think. Does anyone know the phone number for them ?

needles, I think you're onto something here. If the eggs are kept in the house and not in a fridge or freezer it is unlikely that they would freeze unless I do. But I still remember the farm. I don't think they ever put the eggs in the fridge. Of course they just smacked the chickens out of the way and grabbed how many the needed at any given time, but that is beside the point. They did not refrigerate them. Tell you what else, out at the farm was the very best French toast I've EVER had.

All, I bet y'all thought this had something to do with artificial insemination dinya ? Silly, it would have been under politics and religion then.

T^T

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RE: frozen eggs - 3/26/2011 6:28:40 AM   
DomKen


Posts: 19457
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Status: offline 		We used to get frozen shell eggs on the ship when I was in the Navy. thawed properly, I assume slowly, the only thing was a noticeable greenish tint to the scrambled eggs.

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RE: frozen eggs - 3/26/2011 6:55:42 AM   
Termyn8or


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Status: offline 		Maybe that's where Dr. Suess got the idea for green eggs and ham ?

You never know.

T^T

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RE: frozen eggs - 3/26/2011 9:57:18 AM   
stellauk


Posts: 1360
Status: offline 		I admit that I clicked on this thread extremely curious as to what relationship Termy could possibly have with an IVF clinic.

It's one of those days.

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RE: frozen eggs - 3/26/2011 10:07:04 AM   
gungadin09


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quote:

ORIGINAL: Termyn8or
Pam, I was trying to be a bit flippant. I have my moments but I guess that was not one of them lol.


Naw, i just don't have much of a sense of humor when there's any opportunity of acting like a smug little know it all.

pam

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RE: frozen eggs - 3/26/2011 10:25:32 AM   
stellauk


Posts: 1360
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quote:

ORIGINAL: Termyn8or


All, I bet y'all thought this had something to do with artificial insemination dinya ? Silly, it would have been under politics and religion then.

T^T


Admittedly I did. But having reread the thread I'm kind of relieved that you didn't find a frozen chicken in there too with the frozen eggs.

Lord knows how that thread would have turned out.

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RE: frozen eggs - 3/26/2011 12:42:25 PM   
flcouple2009


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Status: offline 		How about throw a couple of them in a skillet and either fry or scramble them. 

If the taste or texture are too bad for you then toss them. 

If you think they're OK then use them.

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RE: frozen eggs - 3/26/2011 2:40:06 PM   
Termyn8or


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The first actual study was completed at 17:21 03/26/2011 at Termy's Terminal labs located in the south area of lower Denison Heights.

While no more than the usual greenness of the substance was noted, the subject found the texture to be acceptable, at least in the scrambled form. The eggs behaved as expected, when cracked and the shells emptied into a bowl for scrambling all yolks arrived intact. The substance was doped with somewhat usual other substances, 3 oz. ground beef fried and degreased, 1/6 of a green pepper, two slices of cheap American (faux cheddar) cheese and somewhat normal amouts of unrefined sea salt, commerially available onion and garlic powder and 4 oz. sweet cream salted butter.

The subject has been placed in temporary isolation to measure the possible effects on flatulence, death, dismemberment or other negative effects. The findings will be made available after the subsequent normal Saturday night caryyings on, with possible comment by casual observers. (and brother are they casual)

Actual video is not available because at the lab the stove is usually used as an ersatz camera stand, which would endanger the valuable (fifty buck embedded low rent 1.3 megapixel webcam) video device. Audio will be available after sufficient ingestion of bevareges of the subject's choice. No internet access needed, just be within three statutory miles. If rats are seen leaving the city, the flatulence has occurred, and sufficient warning will be given to avoid the area. (unlike those nuclear tests)

T^T

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