Lou (hawk307)- Thanks for the breading idea! That's one I hadn't tried, and certainly will now. People use powdered egg products all the time and don't even think about it, or realize it, when they use commercial mixes for baked goods, pudding, pancake mix, and the like. I've found lots of applications for dried egg products since I make my own "convience" foods and mixes. I make egg noodles in large batches and dehydrate them. It's an important food safety issue to use a pasteurized egg products for this application, rather than raw shell eggs, so I use powdered whole eggs or powdered egg yolks (which are pasteurized). All those egg whites used for Whole Wheat Angel Food Cake -reconstituted dried egg whites. No YOLK! (LOL) People who go hiking or camping use them all the time. ----------------- brownthumbia - I order my powdered egg products on-line (small amounts from King Arthur Flour, or large amounts in #10 cans from Honeyville). I have purchased "Just Whites" from the dinky little health food store here in town (I live in the middle of farm country where a lot of food items just aren't readily available) at the cut-throat price of $14.99 for 8-ounces ($23.99 - 2.25-pounds from Honeyville). The powdered egg whites were VERY handy when I made a "TON" of sugared almonds for holiday gift baskets. In my recipe I roll the almonds in egg whites. The link below is for recipes using Deb-El Foods "Just Whites". -Grainlady Here is a link that might be useful: Deb-El Foods - Just Whites

Hello! I freeze cottage cheese as well as cream cheese. But as the first person said the cheeses do change texture. They can still be eaten but will not have that smooth creamy feel in your mouth. It will be slightly granular. I use cottage cheese in my lasagna sometimes in place of the ricotta if I can't get it in the shop. I use the frozen cream cheese to make cheese cake and it is fine. You will have to mix the cheeses once thawed, but I find they freeze fine. I freeze milk, butter, soured cream, bags of grated cheese and sometimes blocks (grated freezes better) buttermilk. I freeze egg whites if I make a custard and use the yolks only. My daughter calls me the freezer queen lol

I have never had that happen (knocking wood) but I found the following: How To Freeze Eggs Eggs can be frozen, but not in the shell! It's best to freeze eggs in small quantities so you can thaw only what you need. An easy way to do this is to put them in an ice cube tray. Once frozen, transfer them to a freezer container and label. As with any frozen food, it is best to thaw eggs in the refrigerator and use them as soon as they are thawed. Only use thawed eggs in dishes that will be thoroughly cooked. Following are some easy instructions for freezing eggs: Whole Eggs: To freeze whole eggs or yolks crack them into a bowl and gently stir to break up the yolk somewhat. Try not to incorporate air into the eggs. Label the container with the date and the number of eggs. They can be kept frozen for a year, and should be thawed in the refrigerator the day before you intend to use them. Egg Yolks: To inhibit yolks from getting lumpy during storage, stir in a 1/2-teaspoon salt per 1-cup of egg or yolks. If using for desserts, use 1-tablespoon sugar or corn syrup per 1-cup yolks or whole eggs. Label the container with the date and the number of egg yolks. Use up extra egg yolks in recipes like sauces, custards, ice cream, yellow cakes, mayonnaise, scrambled eggs, and cooked puddings. Egg Whites: Raw egg whites do not suffer from freezing (cooked egg whites are very rubbery). No salt or sugar is needed. Break and separate the eggs one at a time, making sure that no yolk gets into the whites. Pour into trays and freeze until firm. Label the container with the date and the number of egg whites. Use up extra egg whites in boiled frostings (i.e., 7-minute frosting), meringue cookies, angel food cake, white cakes, or meringue for pies. Hard-Cook Egg Yolks: Hard-cooked egg yolks can be frozen to use later for toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least I inch above the yolks. Cover and quickly bring just to boiling. Remove from the heat and let stand, covered, in the hot water about 15 minutes. Remove with a slotted spoon, drain well and package for freezing. Hard-cooked whole eggs and whites become tough and watery when frozen, so don't freeze them. Egg Conversions: These approximations are based on a large (2-oz) egg. Other egg sizes may be more or less than the amounts listed below. Whole Eggs 3 whole eggs = 1/2 cup 1 whole egg = 3 tablespoons 1/2 whole egg = 4 teaspoons Yolks 6-7 yolks = 1/2 cup 1 yolk = 1 tablespoon Whites 4-6 whites = 1/2 cup 1 white = 2 tablespoons Dried Eggs 1 egg = 2 tablespoons egg powder + 2-1/2 tablespoons water I would portion them out in small freezer bags and then put them in a large zip freezer bag. Good Luck! Alexa

Thanks, Chas, for finding that. The search function is a bit tricky, sometimes, it seems like you have it beaten into submission. (grin) Shirl, I do freeze eggs, usually whole eggs, but sometimes whites or yolks. As I mentioned, whites freeze fine on their own, but yolks get a "lumpy" kind of texture if there is no salt or sugar added. I freeze two per muffin cup, then dip the pan in hot water, just enough to loosen the "pucks" of egg. Those get packaged in ziplock bags and I take out a "puck" and it's equivalent to two eggs. Great for baking or for scrambled eggs and omelettes, but not so good if you like eggs over easy, LOL. I nearly always have enough frozen to complete my holiday baking without buying extra eggs. Good luck! Annie