| Eqgs |

PREPARATION

Because frozen egg yolks become gummy when not mixed with sugar or
salt, one of these must be added for successful freezing of whole eggs and egg
yolks, but nothing need be added to egg whites frozen separately. (For only
two or three weeks of storage whole eggs may be frozen without sugar or salt.)

Prepare eggs as follows:

WHOLE EGGS—Break eggs out of shell. When eggs are to be used as a
Breakfast Dish, in a Meat Loaf or a Salad Dressing—add 1% teaspoon salt to 1
cup eggs (about 6 eggs); when used in Baking and Desserts—add 4 tablespoon
sugar to 1 cup eggs. Mix thoroughly with a fork. Package and freeze.

EGG YOLKS—Break all egg yolks. When egg yolks are to be used in Mayon-
naise—add 14 teaspoon salt to 14 cup of egg yolks (about 4 yolks); in Baking
and Desserts—add 1 teaspoon sugar to 4 cup egg yolks. Mix thoroughly witha
fork. Package and freeze.

EGG WHITES—No mixing required. Package and freeze.

PACKAGING

For best results freeze eggs in small packages containing specific amounts
for certain purposes. (Examples: 6 eggs for scrambling for breakfast; 12 egg
whites for angel cake; 3 egg yolks for mayonnaise; 4 whole eggs for cream puffs;
1 whole egg for muffins; 2 egg whites for meringue, etc.)

Use freezer cartons or glass jars for large amounts of eggs, leaving 14-inch
headspace at the top of cartons and 1-inch headspace at the top of glass jars.
For smaller quantities, use paper baking cups, custard cups, individual ice
cube forms, etc., or use a spare ice cube tray to make “‘square eggs’’, allowing
one or two eggs for each division in the tray. When eggs are frozen remove
carefully from custard cups or ice cube containers and pack in freezer bags.

STORAGE TIME
Eggs may be stored 4 months.

THAWING AND COOKING

Thaw eggs in the refrigerator or at room temperature, allowing the eggs
to warm to room temperature before using so that they will whip or mix better.
If thawed egg yolks appear to have a thicker consistency than fresh yolks, add
a little water. Use thawed eggs promptly. Do not refreeze.

Use frozen eggs in place of fresh eggs in regular recipes. Use 1% table-
spoons thawed egg white for 1 white of egg; 1 tablespoon thawed egg yolk
for 1 yolk of egg; 214 tablespoons thawed whole egg mixture for 1 whole egg.

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