Freezing Eggs

OK this challenge has really got me thinking and researching ways to put up perishable items when they are on sale for future use.  I had heard of freezing eggs but have never tried it.  Well yesterday was the day.  One day a week our market puts medium eggs on sale for $.89.  All well and good but we eat very few eggs but use a lot of them in baking.  Now most recipes call for large eggs so have never purchased medium eggs before.  I think large eggs here are around $1.89 a dozen.  In my research I learned you could freeze egg whites which I have been doing for years but also whole eggs which are suppose to be fine for cooking.  There was also in the article an equivalent to use once the eggs are cracked and beaten together.  It said a large egg was 3 tablespoons.  Well being the doubting Thomas that I am I measured a medium egg and it was 3 tablespoons and a large egg was 4 tablespoons or 2 oz. or 1/4 cup.  I was suggested to also put 1 teaspoon of salt to every cup of eggs to be frozen.  One word of caution when beating the eggs together was don't get any air in them.  Well do I listen no.  I put a dozen into the blender and gave them a whirl.  I did let them set until they had all settled down.  Out of the 12 medium eggs I got my equivalent of 10 large eggs.  Therefore instead of an egg costing me over $.15 it cost me $.09.  With all the baking I do that is a big savings.

I also waste a lot of egg making egg wash for breads.  I plan to freeze some eggs in ice cube trays which should be just enough to make an egg wash for a couple of loaves of bread.