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I'm a big proponent of using the freezer, especially since I'm cooking for one. It's not easy to reduce most recipes down to that level, so I often put half of a recipe straight into the freezer when I cook or bake. But freezing eggs? That's something I'd never given much thought. Someone I know posted a link to this article the other day, and it's so handy, I thought I would share. Here's a budget tip everyone can use, courtesy of eHow:

How to Freeze Eggs

by eHow Food & Drink Editor

Sometimes you end up with more eggs than you can eat before the expiration date. Don't let those eggs go to waste. Follow these easy steps to freeze your eggs so that you can enjoy them at a later date.

Step One

Crack the eggs into a bowl. Eggs can't be frozen in the shell. Remove any small pieces of shell that have fallen in the bowl.

Step Two

Freeze the entire egg. Beat the eggs until mixed thoroughly, but do not whip in air. Pour the mixed eggs into a container and seal tightly. Attach a label with the number of eggs and date. Alternately, freeze the egg mixture in an ice cube tray. Place 3 tbsps. of egg mixture into each section of the tray. Freeze until solid and then remove the cubes and seal them in moisture-vapor resistant containers.

Step Three

Try freezing egg yolks. Separate the yolks from whites and stir gently. When frozen, egg yolks can thicken or become gel-like. To guard against this, mix in 1/8 teaspoon salt or 1½ teaspoons sugar per every four yolks. Strain and pour into a container. Attach a label with the number of egg yolks and date. One tbsp. of the yolk mixture equals one egg yolk.

Step Four

Have a go at freezing egg whites. Separate the whites from the yolks. Pour the whites into a containers and seal tightly. Attach a label with the number of egg whites and the date. Alternately, freeze the egg whites in an ice cube tray and then transfer to a freezer container.

Step Five

Save hard-cooked yolks. Place the yolks in a saucepan and add water until they are covered. Cover and bring to a boil. Take the pan off of the heat and let the yolks stand covered for 15 minutes. Place the yolks in a freezer container, seal and freeze.

Step Six

Eggs can be kept in the freezer for up to one year.

Step Seven

Thaw your eggs. Place the frozen container in the refrigerator and let them thaw for 24 hours before use.

Tips & Warnings

• If you don't want to freeze extra eggs, use them up by making a cake or cookies.
• You must use defrosted eggs right away.
• Do not let eggs thaw on the counter or in the microwave.
• Not everyone enjoys the taste of eggs that have been frozen. Before you freeze a bunch of eggs, freeze a few and try them out.
• Do not freeze hard-cooked whole eggs or egg whites. They will become tough, watery and inedible.

Find this article at:

http://www.ehow.com/how_2075051_freeze-eggs.html

What is your most budget-friendly method of cooking? Do you have any revolutionary tips or tricks to share? Leave me a comment on the blog.