Freezer Tips: Freezing Eggs, Milk and More

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Written by Heather Riggleman, Author of Mama Needs a Time Out 

Okay, I’m not one to spend much time in the kitchen but since we’ve started a journey towards eating a whole foods, plant based diet–let’s just say I’m in the kitchen A LOT more than I’d like to be. But fear not, I’m not going to ask you to join me in this  diet but rather I’m going to give you tips to save time and money on your budget, especially since the school season is just around the corner. This means, you’ll be driving your swagger wagon to school, soccer practice, boy scouts and more.

That also means, you’re wondering how to save time and money in the kitchen. My advice? Use your freezer. Stock up on items your family eats tons of like strawberries, bread, bell peppers etc and Flash Freeze them. If you missed our post about Flash Freezing, click here. Now here’s another tip, you can freeze milk and eggs.

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That’s right little mamas, FREEZE them. Freezing milk and eggs saves you lots of $$$ in a month. Here’s the HOW TO:

 

Eggs

Eggs CANNOT be frozen in the shell. Instead you have two options. You can either scramble the egg mixutre and pour into ice trays or crack each individual egg and place in one cubby of the tray.

  • Crack all the eggs into a freezer safe container. (I usually crack and freeze 2 cups of eggs per container).
  • GENTLY and I do mean gently stir the eggs together, breaking up the yolk. Stir as little as possible because the goal is to keep as much air out of the mixture as possible.
  • Add 1/2 teaspoon of honey or salt to each cup of whole eggs (so you would add 1 teaspoon to a 2 cup batch). This step is optional, but I  do it because I it helps stabilize the yolk after thawing.
  • After eggs are frozen, either leave in ice cube tray and syran wrap the top to keep air out OR place all eggs into a freezer safe bag or contianer.
  •  Label and stick it in the fridge for up to 6 months. These eggs can be scrambled, used in casseroles and other baking recipes. When you are ready to use them, thaw them in the fridge.
  • To Dethaw: if eggs are stored in ice cube trays, simply place tray in a shallow pan of hot water.

Tip: Use farm fresh eggs. Less chemicals, more wholesome and closer to nature. They have a richer flavor.

NOTE: 1 Cube is about 3 Tablespoons or one egg in this mixture. 

Milk

  • Almost any kind of milk can be frozen. Typically speaking the more fat content, the more you’ll need to shake it after it dethaws. In the past we’ve frozen regular diary milk but have since moved on to drinking Almond and Cocanut Milk. All three of these are great for freezing ahead of time. I will admit the taste changes a bit but the benefits of saving money far outwieghs the slight change in taste.
  • The directions are the same as the eggs. Purchase milk and store in airtight freezer safe containers or if you purchased it in a cardboard carton, these are great to freeze.
  • Other options include freezing milk in ice cube trays as well. However, once frozen, be sure to place milk cubes in air tight bags or containers. These are great for baking. Simply pull out 1 to 3 cubes needed for the recipe.

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Note: the amount of milk in ounces per ice cube tray depends on the brand you bought. You will need to experiment to find out how much liquid each ice cube cubby holds. For mine:  two cubes equal about 1/4 cup milk if that gives you an idea. 

QUESTION: What items have you begun stocking up on? What do you freeze? 

 

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Stephanie Shott
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