The Backyard Homestead Book of Kitchen Know-How by Andrea Chesman

Author:Andrea Chesman [Chesman, Andrea]
Language: eng
Format: epub
Tags: backyard homestead;homestead;homesteading;cooking;cooking methods;basic cooking;recipe;canning;preserving;farm produce;vegetables;harvest;harvesting;fruits;grains;beans;homemade sweeteners;maple syrup;apple cider syrup;rabbits;eggs;milk;dairy;goat;lamb;pork;beef;cold storage;freezing;drying;pickling;making preserves;culturing milk;making cheese;curing meat;making sausage;spatchcock;edible innards;chicken feet;render poultry fat;pasteurize raw milk;beef;cheese recipes;cut sheets;egg recipes;fermenting;honey;knives;lamb recipes;meat birds;pork;pressure canning;sourdough starter;woodchuck
ISBN: 9781612122052
Publisher: Storey Publishing, LLC
Published: 2015-08-12T16:00:00+00:00

Frozen Egg Math

You’ll want to freeze eggs in convenient sizes for defrosting relatively small amounts at a time. Some people like to use ice cube trays for freezing the eggs, then transfer the eggs into freezer bags. (If you use plastic ice cube trays, be scrupulous about removing any egg residue before reusing the ice cube trays for ice.)

1 whole egg = 2 cubes

2 egg yolks = 1 cube

1 egg white = 1 cube

2 cubes = 1⁄4 cup

4 cubes = 1⁄2 cup

6 cubes = 3⁄4 cup

8 cubes = 1 cup

1 tablespoon thawed egg yolk = 1 large fresh egg yolk

2 tablespoons thawed egg white = 1 large fresh egg white

3 tablespoons thawed whole egg = 1 large fresh egg

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