Sheri Ann Richerson's exotic gardening, elegant cooking, crafty creations, food preservation and animal husbandry... all on two and a half acres in Marion, Indiana!

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If you raise chickens or other types of poultry, it is possible to keep the eggs longer than their general shelf life if you freeze them. Frozen eggs work better if they are used in baked items rather than cooked and eaten. Eggs will keep up to six months in the freezer as long as they are preserved in the proper way and kept frozen. Eggs that you are going to freeze should be gathered as soon as they are laid and frozen immediately.

If you separate your eggs, the whites can be frozen in air tight containers without doing anything to them except removing the yolk. You should write on the container how many egg whites are in it and package according to use. For example, if you always use three egg whites, package just three egg whites together, or you can package one egg white at a time in individual containers.

Egg yolks and whole eggs need to be stabilized for freezing. To do this, scramble the egg or yolk and add one teaspoon salt or honey for each egg that is in the mixture. Again, be sure to mark the container so you know what is in it, what preservative you used and how many whole eggs or egg yolks are in it.

Twelve yolks equal one egg. Five eggs equal one cup. Three tablespoons equal one egg. If you want to freeze them individually, make up the mixture, measure three tablespoons into an ice cube tray compartment and freeze. Once the eggs are completely frozen, pop them out, wrap each cube in plastic wrap or freezer paper, put them in a freezer bag and label it.

To use, thaw the eggs, either in the refrigerator for nine hours or at room temperature for four hours. Use immediately upon thawing or the eggs will begin to deteriorate.

If you prefer to store the eggs in their shell and you have a cool basement or root cellar, it is possible to do this. Remove any large pieces of dirt, but take care not to wash the entire egg. Fresh eggs are best.

Find a stone crock, layer the bottom with a thick layer of salt, place a layer of eggs into the salt, with the large end down, then cover with a thick layer of salt. You do not want the eggs touching one another. You can continue to layer the eggs to the top of the crock, alternating salt and eggs in layers. When you are done placing the eggs you have in the crock, cover the top with a lid or thick piece of wood. Be sure to wash the eggs off before use and crack them in a separate dish to ensure they are still good.

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