Frozen eggs

On Sat 23 Apr 2005 09:22:01a, Peter Aitken wrote in rec.food.cooking:

Quoted message said:

A carton of eggs from the farmer's market turned out to be partially
frozen. Most are cracked and the one we opened had a slushy consistency.
I am sure they are safe but would the freezing affect them in other
ways? I was thinking of reserving them for baing and the like but would
they be OK for fried eggs, poached, etc?

If you let them thaw gently in the refrigerator, they should work find for
most any use. If you poach directly in water, I might be hesitant about the
consistency of the whites. It's probably worth a shot.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Peter Aitken said:

A carton of eggs from the farmer's market turned out to be partially

frozen.

Quoted message said:

Most are cracked and the one we opened had a slushy consistency. I am

sure

Quoted message said:

they are safe but would the freezing affect them in other ways? I was

Quoted message said:

thinking of reserving them for baing and the like but would they be

OK for

Quoted message said:

fried eggs, poached, etc?

The yolks will most likely be broken, but otherwise they are just as
good as before freezing, in fact you can refreeze them only I'd first
remove all the shell. Frozen fresh eggs are what most bakeries use,
usually supplied in one gallon containers... available whole, just
whites, just yolks... many restaurants that specailize in breakfasts
(IHOP, etc.) use frozen whole eggs for omelets... they actually taste
fresher than typical in-shell eggs because they are, they're freshly
flash frozen straight from the hen house.

Sheldon