My Adventures with Frozen Whole Egg Product!

A few weeks ago, I ended up with 2 quart cartons of liquid whole eggs, frozen. I stashed them in the freezer until I could deal with them. Then last week, I was blessed with 2 more cartons. This time I asked the gal I got them from how she used them, and she has a "household" and used it for scrambled eggs.

That sounded like a great start, plus you all know I love making my 6-day-veggie-omelet. With that veggie-omelet, I use my big non-stick skillet, all kinds of veggies, and just pour beaten eggs on top, let it "set" and then cut into 6 wedges and I have easy-to-heat omelets all week.

So, I decided to let one carton defrost, and I read the container. Turns out each container has the equivalent of about 18 to 20 whole eggs. I allowed it to defrost, per instructions, for 2 days in the fridge. Then I poured it into 3 peanut butter jars because the carton got wimpy and I wanted it to keep in the fridge for a few days as I used it along the way. Instructions claims it lasts 10 days in fridge safely, but I allowed myself 5 - I do NOT like tummy or other nether-region issues because of spoiled food - nope - nada - nope.

First thing I did as soon as I got it into the jars was to take one cup of it and poured it into my smaller non-stick skillet and made the equivalent to 6 scrambled eggs. I stashed them and used those, 3 days in a row, in thirds - this stuff is tasty - happily surprised, light and airy, too.

Then yesterday, I did my 6-day omelet but used the equivalent of about 8 or 9 eggs, so instead of my usual 1-egg serving, these are maybe 1-1/2 egg servings. I try to keep to 1 egg a day, but offset in other ways if I eat 2.

Today, I used the rest. I have 2 of those single-microwave-egg-cookers that I bought as a pair in the 99cents-only store a few years ago. I love those. So easy for a single egg. I often add a chopped tomato or some spinach leaves or cheese when I make one. 

Anyhow, they come out about the size of the egg in a McMuffin. I rarely make sandwiches these days, but I often have 12-grain-bread, or whole grain English muffins, or whole grain sandwich thins, or whole grain tortillas in the fridge. I figured this would be a great way to finish off that first quart. I took the two cookers and put 1/4 cup into each one, nuked them and then plopped them into a 1-1/2 lb. deli container, separating them with lids that just fit nicely inside. Ended up with 6 McEvie-muffin egg thingies! I love it - I will freeze that container and any time I want to grab a sandwich thin and a slice of cheese to melt on the egg patty while it's heating, it's ready in a heartbeat.

This was a great adventure, egg-sactly right for this gal (forgive the pun - I couldn't help myself).

I know now egg-sactly how to use up the other 3 quarts in the freezer.

Oh, another reason I transferred the liquid from the wimpy (once defrosted) carton was that it did say it needed to be shaken before each use and in the clear jars, I could quickly see why. The jars make it very easy to shake and pour.

Rolling along...