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Old 04-29-2015, 09:46 PM   #1
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Any Limitations to using frozen egg whites?

MY chickens have been laying quite a few eggs.
Too many to use, and I don't want them to go bad.

Ive read that egg whites can be frozen ( they suggest in ice trays so they are portioned correctly)

My question is, when thawing out the egg whites, can they be used the same way as a normal egg white? or did the freezing process create any limitations to their uses?



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Old 04-29-2015, 10:06 PM   #2
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According to Incredible Edible Egg | Eggs | Egg Recipes, Egg Nutrition & Egg Facts you can use them for anything. Two tablespoons of thawed whites equals the white of one egg. The whites should be at room temperature before whipping.

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Old 04-29-2015, 11:04 PM   #3
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The other thing you can do, according to PF, and I've done this, is take hb eggs, chop them up, freeze them in zippies, and use them on salads. I just keep peddling the extra eggs the girls lay. You can make pickled eggs or egg-custard ice cream if you don't have enough friends who want real eggs.
I've got OCD--Obsessive Chicken Disorder!
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Old 04-30-2015, 04:37 AM   #4
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I've done it on a very limited basis on occasion when I've made a custard or something that uses yolks but not whites. I found that if I needed to whip the eggs for meringue or to fold into something like a soufflé or batter that they don't whip up quite as high as unfrozen but that's all I've ever tried to use them for.
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egg, egg whites, frozen

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