I was in full blown test mode this morning in the kitchen.
Will thawed eggs perform well when used as a single ingredient?
Yes, why the heck not?
Please see the original post HERE
Two frozen eggs equal one whole egg but
I tried one frozen cube at a time for this test.
I used a small skillet on a gas stove, just under medium heat.
Add a pat of butter to prevent sticking.
I let the egg cook, omelette style,
turned to cook the other side,
Removed and flipped on the plate.
I did not add filling because I wanted to taste the egg itself.
I prefer a little salt,
and actually I like plain omelette style eggs.
Will thawed eggs scramble well?
I added milk and mozzarella cheese to thawed cubes.
I cooked the eggs just under medium heat,
stirring and turning with a spatula until they reached
the consistency I prefer.
The eggs were perfectly cooked, cheesy
and the texture was not changed.
I did not test the egg performance in baking; however, based on these tests my assumption is that as an ingredient they will also perform well. They do have a bit of salt in them so if your recipe restricts salt quantities you may want to use fresh eggs.
This will be our preferred method of preservation for now.
I look forward to having our own eggs as we journey through the lean winter months.