Eggs can be stored

[April B.]

Eggs can be stored for at least one month, covered in the refrigerator.

Freezing is often unnecessary, but it can be done.

Preparation
Select fresh uncracked eggs and break each separately into a clean
saucer.
Examine each for freshness and remove any pieces of shell before mixing
with
other eggs.

Whole Eggs
Thoroughly mix yolks and whites. Do not whip in air. To prevent
graininess in
the yolks, add 1 ½ tablespoons sugar, 1 ½ tablespoons corn syrup OR ½ <br>teaspoon salt per cup whole eggs, depending on intended use. Strain
through a sieve
or colander to improve uniformity. Package, allowing ½-inch head
space. Seal
and freeze.

Another method of freezing whole egg mixture is to use ice trays.
Measure 3
tablespoons of egg mixture into each compartment of an ice tray.
Freeze until
solid. Remove frozen cubes, and package in moisture-vapor resistant
containers. Seal and freeze. Three tablespoons of the egg mixture (one
cube) equals one
whole egg.

Egg Yolks
Separate eggs. Stir yolks gently. To prevent graininess, add 1 ½ <br>tablespoons
sugar, 1 ½ tablespoons corn syrup OR ½ teaspoon salt per cup of egg
yolk,
depending on intended use. Strain through a sieve. Package, allowing
½-inch head
space. Seal and freeze. One tablespoon of the yolk mixture equals one
egg yolk.

Egg Whites
Gently mix whites. Strain through a sieve. No sugar or salt is needed.
Package, leaving ½-inch head space. Seal and freeze. Two tablespoons of
the
egg white mixture equals one egg white.