TESTED- Freezing Eggs in Trays

I was in full blown test mode this morning in the kitchen.

The Test:

Will thawed eggs perform well when used as a single ingredient?

The Hypothesis:

Yes, why the heck not?

Please see the original post HERE

The Results:

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.

Perfect.

I prefer a little salt, 

and actually I like plain omelette style eggs.

Alternate Test:

Will thawed eggs scramble well?

Hypothesis:

Of course.

Results:

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.