|I heart eggs.|
I am one of those people who always likes to have extras of everything on hand, so that I never run out of anything. It's partly because we live so far away from town, but lets face it -- even if you live close to town it's annoying and inconvenient to lack that one special ingredient you need to make something and have to stop whatever you're doing in order to go and get it.
Because of this, I freeze eggs for the times when I need a lot and when the hens are not laying. Last year I broke into my stores around holiday time, when I had a houseful of guests and had run out of fresh-laid eggs. I had made a lot of egg nog but neglected to realize I also needed some for baking and breakfast scrambled eggs, but my frozen egg stash saved the day.
|Silicone baking (and freezing!) pan. Makes cute little meat loaves, too.|
This also works if you worm your hens once a year; during the period directly after they are wormed, you should not consume their eggs for a couple of weeks. I have not seen any evidence I need to worm this year, but I did a couple of years ago and, again, my frozen egg stash came in really handy.
Each heart is the equivilent of two eggs. I beat all the eggs together, add two heaping tablespoons of salt to the mix (to help stabilize it while frozen) and then pour the mixture into my silicone baking sheet.
After a few hours, voila! Emergency eggs.