Freeze Your Eggs & More Savings Ideas

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Ways to Freeze Eggs – You can freeze eggs, but not in the shell. There’s several different ways to freeze, depending on how you want to use them later.

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 1-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.

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

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MEAT:
Prices have risen I have noticed about a dollar a pound more… with summer here we go through a ton of Steak and Chicken. You still don’t have to pay full price for meats using these ways to save.

Stock up on the weekly meat special

I find that SOF and Safeway have the big picture on the front of the store flyers at 50-67% off or BOGO. These are not seconds or closeouts, just the deal of the week to get you in the door. YUP they sure do do that!!!! I find this to be true with SOF and Safeway BOGO. Buy the limit and fill your freezer.


Buy cheaper cuts and learn to cook for juicy tenderness

Tri tip is always cheaper than steak, but can be dry and tough, unless it’s cooked just right. Always rub with oil, then searing on the outside on high heat, then cooking slow and low, is usually the best way to handle cheaper cuts of meat. Cooking on a rotisserie is ideal for rolling all the juices back into the cheaper cuts of meat. I love the BBQ Rostisserie.

For those who dont know what it is............http://bbq.about.com/cs/beef/a/aa071401a.htm

Use a slow cooker to make cheaper cuts of meat more tender!

Tenderize cheaper cuts of beef


Most grocery stores will tenderize free of charge I ask Safeway and IGA. It has been a while mind you as we really do not eat a ton of meat now.

Tenderized beef should be cooked into a sauce in oven or BBQ on irridescent heat. Just be sure to have the butcher run it through the tenderizer it two times. It will be perfect!