Tuesday, 6 November 2012
An 'issue' that's faced us a couple of times recently has been egg wash for scones. Being of a thrifty Northern persuasion, I hate 'wasting' an egg on this task. Sous Chef J commented that we rarely use a whole egg's worth for use with the amount of scones we bake. So, our thinking on the matter began. Last year, we'd learned that eggs can be frozen and, when we see some reduced in the supermarket we will buy them and freeze them, beaten, in one or two egg amounts (we just place the beaten egg in a labelled plastic bag and freeze). These are great for using, once de-frosted, in recipes.
Our lightbulb moment happened when we spotted our silicone mini muffin cases. They're the perfect size for a small amount of egg. What we did was beat an egg, divide it between the silicone cases, place the cases in a container and then froze them. The next day, we removed the egg 'portions' from the cases, bagged and labelled them and returned them to the freezer for use next time we need a small amount of beaten egg for our scones.
To use, remove frozen, beaten egg from freezer and allow to defrost at room temperature. Use as normal.