From the quick google search I did - apparently they do not freeze well.
However, I have some recipe suggestions. As it is winter hot desserts are nice after dinner. Make a traditional custard (using eggs and not custard powder) - that will use up some egg yolks. An alternative for using egg whites - try Angel Food Cake.
Also - If you like chocolate - Try this recipe. With dark chocolate it is wonderful for adults. I have not tried it with a milk or white chocolate.
310gm 70% dark chocolate (broken into pieces) plus 185gm for the topping
10 large eggs separated
Line a springform tin. The collar should be above the top of the tin. Preheat oven to 250C
In a bowl over a pot of boiling water (bowl should not touch water) melt the 310gms of chocolate stirring often.
Beat eggwhites until stiff peaks form
Once chocolate is melted, gently stir beaten egg yolks to the chocolate.
Add a couple of table spoons of egg white to the mixture and stir to combine. Quickly and gently fold in the rest of the egg white.
Pour mixture into the prepared tin and bake for 8 minutes exactly.
Remove tin from oven. DO NOT remove cake from tin. Let the tin cool and then chill for 12 hours or overnight in the fridge.
Remove cake from tin and place on serving plate. Melt remaining chocolate and pour over the cake. Chill for 5 minutes in the fridge to set.
To cut the cake, dip a sharp knife in hot water before slicing.
We have lots of margarine containers in the freezer with the season's surplus eggs.
Lightly beat as many as you wish to freeze together - we do 6-8 for scrambled egg dinners, 4 or 6 for various recipes, a dozen for later use in B&E pies - and freeze, labelled, so you can just pull them out when you need them.
They presumably need to be beaten to create an even(ish) consistency in the liquid you're freezing.
I'm being overrun with eggs at the moment and have been making mini frittatas for freezing and as a grab and go breakfast/lunch and pickling hard boiled eggs.
It had been about 20 years since I'd had a pickled egg and had forgotten how delicious they were.
We freeze raw duck eggs when we have a surplus. Just break individual eggs into silicon muffin tray 'cups' and when frozen they can easily be popped out and stored loose in 2 litre ice cream containers or similar.
I'm currently working my way through the last of some eggs that were frozen back in Nov-Jan. The yolks tend to go a bit 'rubbery' but as I'm frying them and I prefer them with the yolks hard that's not a problem, and anyway it's probably safer to cook them well after 6 months in the freezer.
The ducks are meanwhile producing about a dozen a day which we are selling for hatching
As advised above, definitely better to freeze raw. We used to get 4 gallon tins of frozen egg pulp in the bakery rather than having to break hundreds of shells for the bulk sponge mixes etc.
Otherwise... It's pancake season
I'd have to eat one hell of a lot of pancakes to use up these surplus eggs!
Barnrat;517344 wrote: As advised above, definitely better to freeze raw. We used to get 4 gallon tins of frozen egg pulp in the bakery rather than having to break hundreds of shells for the bulk sponge mixes etc.
Otherwise... It's pancake season
I did a count yesterday and I have 50 in the fridge - its only me to eat them. There will be more to collect from today.
Late spring early summer when we are getting a couple of doz a day, I take the extras down to the salvation army or any other food bank I can find once a week or so.
That's a good idea, but isn't that now a grey area with RMA's? I offered a whole heap of beautiful silver-beet to them a while back and was turned down. They only wanted tinned food! [xx(]
Tui Ridge;517366 wrote: Late spring early summer when we are getting a couple of doz a day, I take the extras down to the salvation army or any other food bank I can find once a week or so.
They were happy to take them last summer - apparently they used to get the 2nds from one of the bigger producers but that stopped so they were pleased to get any as they hadn't had any in a while[^]
Stikkibeek;517374 wrote: That's a good idea, but isn't that now a grey area with RMA's? I offered a whole heap of beautiful silver-beet to them a while back and was turned down. They only wanted tinned food! [xx(]