On Thu, 13 Sep 2018 14:13:19 GMT, "l not -l" > wrote:

>
>On 12-Sep-2018, Terry Coombs > wrote:
>
>> Â* Hens laying now , that is . Well at least 2 , might be more but today
>> we got 2 eggs . Which brings me to a question . In the not-too-distant
>> future we're going to have more eggs than we can eat . Has anyone here
>> preserved eggs by beating them then freezing ? I know they can't be
>> frozen in the shell , but I'm not sure about lightly beating them then
>> freezing . Considering using ice trays if we try that so we can thaw
>> small portions as needed .
>If it's just a few too many eggs, my grandmother made "egg jelly", an odd
>name for a way to use excess eggs and keep them from being lost to spoilage.
> I remember it as being like pecan pie filling, wthout the pecans. A simple
>syrup or molasses, with the beatean eggs stirred in and cooked for a bit.
>Not just a weird thing my family did, there are several recipes that can be
>found with an Bing or Google search.

During the war my grandmother kept hens for the eggs (and stewed hen)
and when there were too many eggs she used to place them in an
enormous earthen pot and pour water mixed with isinglass over them.
They would sit there until winter.

They were fine used in cooked products like cakes/pastry etc. even
fried but I hated the way a boiled egg tasted.