It is true that shell eggs cannot be frozen. The shell is likely to crack as the egg swells when frozen. When it thaws, you’ll be left with quite a mess.
However, you don’t have to freeze your eggs in their shells. If you bought too many or your backyard hen produced too many for your family, crack the eggs and combine the yolk and whites. They can then be frozen for later use.
This may have been true once upon a time. Frozen food that is near to its natural state is now easily available in the frozen area in almost all grocery stores.
The truth is many food companies have found ways to freeze their food products without using those unnecessary ingredients such as sodium.
In fact, freezing is an excellent preservation technique that retains the nutrients in the food.
Most foods, believe it or not, benefit from good storage procedures before they go into the freezer.
For example, if you intend to freeze vegetables, blanch them beforehand to avoid freezing watery veggies, which can result in freezer burn or sogginess when thawed.
When it comes to meat, the best course of action is to remove it from its original packaging and store it in a freezer-safe bag. This prevents bacteria from growing in the original plastic packaging.
