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Table 12. — Eggs for Freezing — Preparing and Packaging. 



Product 



How to Prepare 



How to Package 



Whole Eggs 



Break the individual eggs into a 

 small bowl and then place each 

 in the well of a muffin pan, 

 paper cup, or other appropriate 

 mold. They are then placed in 

 the freezer and frozen solid. 



Mixed Whole Eggs 



Add 1 tablespoon of corn sirup or 

 sugar or 1 teaspoon of salt to 

 each cup of liquid whole eggs. 

 Break all yolks. Mix thor- 

 oughly but avoid beating air 

 into the eggs. The mixing and 

 the added sirup, sugar, or salt 

 aid in preventing gumminess in 

 thawed yolks. 



Eggs may be removed from the container 

 by placing them in shallow hot water 

 for a few seconds. Each whole egg may 

 then be wrapped individually and put 

 back in the freezer. With this method 

 of freezing, the required number of eggs 

 for any recipe is readily available. If the 

 eggs are frozen in small paper cups, they 

 may be wrapped after being frozen 

 without being removed from the cups. 

 Eggs should be packaged in moisture- 

 vapor-proof containers or wrappings. 



May be frozen in bulk or in pint or quart 

 containers. For smaller units, the eggs 

 may be frozen in muffin pans, paper 

 cups, or ice cube trays. After freezing, 

 the small units may be handled as de- 

 scribed for whole eggs. 



Egg Yolks 



Add 2 tablespoons of corn syrup 

 or sugar or 1 teaspoon of salt to 

 each cup of egg yolks and mix as 

 for the mixed whole eggs. 



Same as for mixed whole eggs. 



Egg Whites 



. Egg whites may be frozen with- 

 out mixing and with nothing 

 added. 



Same as for mixed whole eggs. 



Approximate Measure: 1 tablespoon of yolks equals 1 egg yolk; and 13^ table- 

 spoons of whites equals the white of 1 egg. 



