We still have a plethora of eggs coming from our sweet, diligent hens, so I thought I'd start getting ready for the production drop off which will surely happen when winter comes on for real. A long time ago I had read in one of my all time favorite books, The Tightwad Gazette, that one could freeze eggs and therefore take advantage of the low price of eggs that occurs in the spring around Easter. I've been freezing eggs since. This is the first year we've been able to freeze eggs from our own hens, however, and I'm ecstatic (My extended family thinks I'm a weirdo, food-loving, cheapskate. They're probably right. But we are well fed for $200 a month so it's OK that everyone thinks I'm weird.)
Anywhoo, This is how one freezes eggs.
Crack two eggs into a one cup measuring cup and fill the cup with water until you actually have one full cup of the mixture. Then shake a bit of salt over the cup and mix with a fork. (You don't actually need the salt but it does help with the flavor when it comes time to use the eggs.) Then place in a small zip lock bag and freeze. I usually label the mix. (You know, I always think I'm going to remember what I have frozen, but sometime many months from now, when I'm peering into the dark frozen cave that is our chest freezer, I won't remember that the pale, yellow glob of frozen stuff is a baggie of eggs. So I try to label what I put in there.)
That's it. That's all you do.
Then in the winter when my chickens are not producing the number of eggs they are now, I can saunter to my freezer and pull out two eggs ready for use in cakes or brownies, or cookies or scrambled eggs.....yum!