If you are like many of us who are just learning to cook and appreciate a bit of fresh, healthy food, you probably have questions about how you can freeze raw eggs. For those of us who have been eating raw eggs since birth, we are familiar with the process; however, for those of us who are just learning to cook, learning to freeze raw scrambled eggs has always been a bit of a mystery. That being said, I do have some experience with this subject.
Recently, I’ve started to cook raw eggs myself. I’ll try to share some of my experiences with you. The first thing I will say is that you shouldn’t add any salt until you are ready to cook. This is because the salt will dilute the flavor of the eggs, and adding salt after they have already simmered over low heat will make them bitter.
I have also found that the texture of raw eggs is pretty tough to preserve, so I make sure to always cook them right in the microwave.
I love it when I cook raw eggs. I’m sure you will too.
Raw scrambled eggs have a mild flavor and a texture that is pretty easy to cook. But like most things in life, if you get them raw and add too much heat or not enough, they will take on a bad taste and can be quite bitter. Also, when you overcook them, they can lose a lot of liquid. But you can also use them to make soups, sandwiches, and sauces.
I think I have cooked most raw eggs in the microwave. I can cook them just as well in the oven. The problem with cooked eggs is that they lose a lot of liquid when you cook them too long. You’ll need to cook them for at least an hour and a half to get the flavor they should have and the liquid is gone.
So you can use raw eggs to make soups, sandwiches, and sauces. I make a lot of those soups. But my favorite is a good, old fashioned, white sauce. I make a sauce like this with raw eggs, and they can be used for just about anything. I use them frequently for stir fried veggies, and I also use them to make eggs benedict, which is sort of like a breakfast spread.
I just made a batch of raw scrambled eggs and they’re delicious, but I also have an idea for an egg benedict that I wanted to share. I used raw eggs that had just been through the processor, so that the yolk and white were nice and smooth and the yolk had broken down to the size of a peasicle. The rest of the whites that had been cooking and resting was cooked down to a nice consistency.
I’ve actually been making some benedict for years, but I forgot to add raw eggs. So, I just threw them in and added some olive oil to make them a bit more flavorful, but they still were a good blend of browned yolk, cooked white, and cooked yolk, and I think they turned out pretty well.
In fact, I think my egg benedict was a hit. I used a standard 4 egg yolks, but I used a 4 egg white to make it a bit more interesting. The benedict is just a very smooth and flavorful egg dish that will definitely impress your guests.
