Eggs crack and become ‘gluey’ if frozen in their shells. Break them and either whisk lightly or separate and freeze yolks and whites individually. Freeze in small usable quantities. Add salt or sugar to yolks and whole egg to prevent coagulation (½ teaspoon salt/1 teaspoon caster sugar for each 2 yolks or 1 egg) and label for savoury or sweet dishes.
© 1978 Mary Norwak estate. All rights reserved.