TO FREEZE EGGS

Because egg yolks coagulate while in freezer storage, they must be
mixed with something else to prevent gumminess. As a preventative
measure you may use any one of salt, sugar, honey or corn syrup de-
pending on later use.

WHOLE EGGS on

Salt—12 tsp. to 8 whole eggs
Sugar——2 tsp. to 8 whole eggs
Honey or Syrup—1! tbsp. to 8 whole eggs

Stir eggs very lightly; mix well with whites but do not whip in air.
Package in freezer containers in amounts for one cake, scrambled
eggs for one meal, etc. Leave Y2 inch headspace in pints. Or, freeze
in ice cube trays, one egg per section. Remove and store in polythene
bags. Label with date, number of eggs and ingredient added. Freeze
at once.

EGG YOLKS

Separate into cleam bowl. To prevent gumminess add either salt,
sugar, honey or syrup:

Salt—12 tsp. to 6 egg yolks

Sugar—2 tsp. to 6 egg yolks

Honey or Syrup—1 tbsp. to 6 egg yolks

Stir the mixture very lightly with a fork trying not to mix in much
air. Freeze and package.

EGG WHITES

Separate into clean bowl. Do not stir or add anything to whites.
Freeze and package.

EQUIVALENTS
1 tbsp. defrosted egg yolk equals 1 egg yolk.
12 tbsp. defrosted egg white equals 1 egg white.
1 pint of defrosted whole eggs equals 8 whole eggs.