Freezing Eggs

 

   

DID you know that you can freeze eggs?  Believe it or not you really can!  Here's how to do it...

Egg Whites:  Break and separate, then place into freezer containers, leaving 1/4 inch room at the top for expansion.
Whole Eggs:  Break into a mixing bowl, and beat until just blended.  Pour into freezer containers, leaving 1/4 inch at the top.
Egg Yolks:  You'll need to add an "additive" to prevent the yolks from becoming really thick when frozen.  For eggs to be used in savory dishes, beat in 1/8 tsp per egg.  For eggs to be used in sweet dishes, beat in 1 1/2 tsp sugar or corn syrup per egg.

Once the eggs are in the freezer containers, seal tightly, label with the number of eggs and the date, and freeze.

To use frozen eggs, thaw them overnight in the refrigerator or under running water.  For whole eggs and egg yolks, you'll need to use them right away.  For egg whites, they will beat to a higher volume if you let them sit at room temperature for about 1/2 hour after thawing.


Please send me a comment and let me know if you found this helpful.

Enjoy!
                                                                             Kathy

More Comfort Food - A New Tuna Casserole

        My husband has loved tuna casserole as long as I've known him...for over 30 years.  When we first began dating, traditional tuna casserole was one of the few dishes I could make well.  But, as you can imagine, after almost 30 years I was ready for a change. So lately, I've been experimenting with this dish to make it "new" again. 

       Here is the new version -- I call it "A New Tuna Casserole".  Try it and let me know what you think!


A New Tuna Casserole

1 can Cream of Mushroom Soup, condensed
1 can, Cream of Chicken Soup, condensed
1/2 cup water
3 cups Chow Mein Noodles, divided
2 cans tuna in water, drained
2 cups celery, thinly sliced on an angle
1/2 cups onion, chopped
1 can water chestnuts, drained and chopped
1/4 teaspoon black pepper, or to taste


Preheat oven to 350.  Spray a 3 quart casserole dish with non-stick cooking spray and set aside.
In a large bowl, combine tuna, condensed soup, water, black pepper, celery, onion, water chestnuts and 2 cups chow mein noodles, and stir until well mixed.

Pour mixture into prepared casserole, and spread remaining chow mein noodles over top of mixture.   Bake uncovered for approximately 30 minutes, or until bubbling and brown around the edges.


Yield:  6 servings


This casserole is great when served with a mixed green salad and buttered artisan bread.

Enjoy!

                                                                               Kathy