We’re HUGE fans of eggs here at Our Kitchen Classroom! They are an incredibly versatile ingredient. In our travels, we’ve found that they tend to be relatively inexpensive n a variety of locations. And, they’re really fun to PLAY with, especially when we’re experimenting with new recipes or new-to-us local ingredients.
A dozen fresh eggs, and other delicious finds from a farmer’s market in Queensland, Australia
We’re in transition again, which means getting used to new equipment in the kitchen. One small apartment in which we recently resided had a little fridge with an old-fashioned icebox in the upper portion. It was the perfect size for storing a few of our favorite breakfast ingredients. Unfortunately, the refrigerator was not consistent in temperature from front to back. We woke one morning, excited to PLAY with a variation on some scrambled eggs we enjoy, only to discover that one of the eggs had frozen in its shell!
Now, I have seen cooking tips that suggest freezing egg whites for later use in recipes. But I’d never seen a whole egg frozen inside the shell before. It had such an interesting look and texture to it, that we just had to spend a few minutes ogling it, poking at it, and taking photos.
After PLAYING with our funny frozen egg for a bit, it was time to experiment. Would this little eggy ice cube still cook like the rest of the eggs in the pan? We were curious, and optimistic, since it was a simple scramble. It took a touch of chasing the frozen yolk around the pan a bit. Our Little Sous had fun trying to smash it, noting that it was a bit harder to mix into the rest of the emulsion.
Turns out, frozen eggs mix rather nicely into regular fresh eggs for a morning scramble!
Have you ever experienced a too-cold refrigerator that has frozen some of your produce? We’re curious, how did you handle it? Please tell us about it in the comments below.