But, you can freeze hen's eggs. Really!
I had read about freezing hen's eggs in a few different canning and preserving books, but was skeptical.
Last winter however, we found ourselves feeding 8 hens and buying eggs weekly. Bummer. So, this past summer, when we were averaging 8-9 eggs a day I mixed up several in the mixer and poured them into ice cube trays to freeze. All the books I read said either separate the eggs and freeze them, or beat them well before freezing. I was hoping it would work out so one cube equaled one egg--not quite. Next year I could probably fill the cubes a bit higher and make it workout more nicely. For this year I'm working with approximately 3 cubes = 2 eggs. I didn't do a ton because I wasn't sure how they'd be.
But really, they're great. I haven't tried using these for eating as eggs--only for baking. But, people freeze quiche right? I did freeze one solid block of 10 eggs to thaw and use for a frittata, I'm guessing that will work well too. A friend of mine just shared that she freezes a whole container full, then thaws it and measures egg out by the tablespoon. One whole egg is about 3 tablespoons. Here's one link that may be helpful. There are tons out there.
Hooray! Fresh (almost) eggs in February!
We are still getting about 2 eggs a day from our cold ladies, and, depending on when we trudge out to collect them, often those are frozen too!