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Can I still use eggs that have been frozen?

  1. Georgie Lowery profile image95
    Georgie Loweryposted 4 years ago

    Can I still use eggs that have been frozen?

    I just moved in a month ago and I'm still adjusting and apparently I adjusted my refrigerator incorrectly because now my eggs (and my salad and cucumber) are frozen. Can I still thaw them out and use them? And, if I can, do I need to leave them in the fridge to thaw the same as I would meat?

    https://usercontent2.hubstatic.com/7864497_f260.jpg

  2. Cantuhearmescream profile image82
    Cantuhearmescreamposted 4 years ago

    I did and I'm here to talk about it! Just last week I had a couple of my eggs freeze (the back of my refrigerator tends to freeze things). I was actually making a birthday cake and so in all fairness, they were mixed in and beaten with other ingredients. I didn't realize they were semi-frozen until I broken them into my cake mix and said "eh, what the heck". The cake came out the same as any other.

    1. Georgie Lowery profile image95
      Georgie Loweryposted 4 years agoin reply to this

      Well, as long as you're still here! I just made myself a big bowl of salad - the lettuce thawed well but the cucumbers... not so much!

    2. Cantuhearmescream profile image82
      Cantuhearmescreamposted 4 years agoin reply to this

      I admit they were a little awkward to see, somewhat of a slushy consistency and I don't know that I could've used them as they were in a ready to eat situation, but I don't suspect they're harmful. Agh, frozen salad? MayB ought jus thave the chicken

  3. peachpurple profile image81
    peachpurpleposted 4 years ago

    Just thaw the eggs at  room temperature and you could them like any other fresh eggs.

  4. Handicapped Chef profile image81
    Handicapped Chefposted 4 years ago

    You'll be fine eating it.
    I usually toss em, but they are perfectly fine from a food safety standpoint.  Just don't thaw them in hot water or anything like that.  Its best done on a countertop, cold water, or in the fridge.  Too hot a temp can create bacterial growth or denaturing of the proteins, leaving you with a nasty egg white. 

    My experience is the white is a wee bit more runny than normal, but I like my eggs on the dry side anyways, so its never a prob.

 
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