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Need Help with a Question about Freezing Eggs

 
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As an experiment I froze three eggs.  These were store bought eggs that we bought last week. Nothing appeared to be wrong when they were mixed together and put in the freezer.

They were in the freezer overnight then thawed in the refrigerator for a day.  The experiment was to see if we like the taste of previously frozen eggs.

When they were in the frying pan with butter they had black streaks.  Since no one wanted to eat the eggs, I had trouble convincing my husband that the eggs were ok for the dog to eat.

Is this something that normally happens when you freeze eggs?  I couldn't find any info when I googled this.
 
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I've had a lot of eggs freeze over the years, but I've never had black streaks.  I usually just pop any frozen ones in the freezer if they've cracked the shell and I use them for baking or scrambled eggs, or for the dogs.  

I've thawed them and fried them, and I didn't notice much difference, so it's a fine method to preserve them, but I've found that a clean egg with the bloem can keep for a few months on the counter.  

No idea what caused the black streaks.

 
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I have frozen eggs the last few years. I crack a cup worth which is usually 3 to 5 eggs.  I add a little salt and mix lightly.  I mostly use these for scrambles or quiche type (have to call them egg bakes so husband will eatπŸ™„). One thing that improves the texture for us is to add one fresh egg at the time of cooking.

I have never run into the thing with the black streaks. Sounds pretty unappetizing!
 
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Any chance you got any pictures?

If not, did the black streaks seem more like physical objects floating within the egg, or some sort of substance coloring the egg tissue itself? Was it on the white, or the yolk exclusively?

I don't have experience freezing eggs, but maybe these details will help someone else to know what it is.

 
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When they were in the frying pan with butter they had black streaks


ive gotten this with cast iron, if its to hot and burns the butter.
 
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Repeat the experiment a few more times.
 
Anne Miller
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Thanks for all the replies.  I may try it again with just one egg, maybe not.

The pan was an O'greenic and the spatula was silicon.  I had washed the pan with hot water so there was no residue.

I don't have a camera so I could not take pictures but I don't think it would have shown in a picture.  

It looked kind of like if you took a small amount of fine charcoal powder and lightly mixed so it would streak and not be completely mixed in.

Maybe it was a freak happening though I feel this is the end of the freezing eggs idea.

The idea was that we live so far from a real grocery store, we would buy six dozen eggs and freeze half.  That way we could make a monthly shopping trip to get all our groceries.
 
Tina Hillel
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If you are trying to keep eggs just for a month, I would think you dont need to worry about freezing them.  The refrigerator should be fine. I hold them for that long all the time.

I only freeze some because I am putting my flock's eggs aside in October to use when I only get an egg or two a day in January and February. If I dont hide some in the freezer, they get used too fast. Like yesterday: I ate two, baked with a couple and my husband ate 6πŸ™„. We only got 4 eggs in to replace them.  I have to hide some.
 
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