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Hey ladies, ever pondered the idea of preserving eggs to prevent any wastage? I stumbled upon this ingenious trick recently, and it’s been a game-changer in my culinary adventures! Just the other day, while whipping up a cake, I found myself with an excess of eggs.
Rather than letting them go to waste, I decided to give freezing a shot. And let me tell you, the results were nothing short of remarkable!
Ingredients: Whole Eggs:
- Calories: Approximately 70 per egg
- Protein: Approximately 6g
- Fats: 5g (including 1.6g saturated fat)
- Cholesterol: 186mg
- Packed with Vitamin D, B12, Iron, and Zinc
Egg Whites:
- Zero Cholesterol
- Fat-Free
- Protein: Approximately 4g
- Calories: Approximately 17 per egg white
Egg Yolks:
- Calories: Approximately 55 per egg yolk
- Protein: Approximately 2.7g
- Fats: 4.5g (including 1.6g saturated fat)
- Cholesterol: 186mg
- Abundant in Vitamins A, D, E, B12, Iron, and Choline
Benefits:
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