An Abundance of Eggs

Silicone muffin pans make an excellent "mold" for freezing individual eggs

So, what does one do when there is an abundance of eggs? I'm getting anywhere from 12-18 eggs a day from my 26 girls...at least this is how many I'm finding. Little stinkers like to lay all over the place, which makes daily egg gathering something of a daily Easter egg hunt.

My husband and I can only use so many eggs; the rest I'm trying to sell, and that's hard to do here in the country when so many of my neighbors have eggs for sale or are giving them away for free.

A friend suggested freezing eggs in silicone muffin pans. Brilliant! I'd been cracking the eggs open and freezing them in containers, intending to use them for scrambled eggs or omelets. Freezing individual eggs in each cup of the silicone muffin pan enables me to place these frozen eggs in a plastic bag and freeze that. Then, when I need a single egg, or a certain number of eggs, I can just open the bag and count out how many eggs I need. And unless I let the eggs thaw a bit then re-freeze, they don't stick together.

Bag of individually frozen eggs

A single large egg, frozen and freshly popped out of the silicone muffin pan

The silicone muffin pan is wonderful for freezing eggs for several reasons. They're just the right size for large and jumbo-size eggs. I suppose one could use very large ice cube trays for smaller eggs; I seem to recall reading that someone had done this, but haven't tried it myself. Silicone is supposedly a food-safe material and won't leech dangerous chemicals into your food. Getting the eggs out of the muffin pan couldn't be simpler....just turn it inside-out and the eggs pop right out. Clean-up is easy.

I'm assuming my girls will slow down their egg production over the winter months, which is when I'll dive into the frozen eggs. These eggs won't be suitable for making fried eggs (sunny-side up type), but should be perfect for baking, scrambled eggs or omelets.

**NOTE. I hadn't used these frozen eggs at the time I wrote the above. Since someone had asked me how they were after being thawed, I thawed a couple to see what they would be like. Interestingly, the yolk becomes somewhat solid, so I'm thinking I'll try stirring the white and yolk together before freezing to see if that makes a difference. Taste is fine. More updates to come...