It is looking like eggs are about to go up again and I have a lot of freezer space. There are many ways to do this but I am looking for portion control and convivence for 1 person. Is it better to scramble them or try to freeze as is?
It is looking like eggs are about to go up again and I have a lot of freezer space. There are many ways to do this but I am looking for portion control and convivence for 1 person. Is it better to scramble them or try to freeze as is?
If you are using them for baking I’d be worried that freezing will screw with the protein structure and mess up the bake. Might be able to get away with it for basic cakes, but anything where you are relying on the egg protein for structure (meringue, genoise, buttercream, etc) then I’d expect trouble