4-Ingredient Amish White Bread + VIDEO

4-Ingredient Amish White Bread + VIDEO

4-Ingredient Amish White Bread is a simple recipe that creates a soft and tender, slightly sweet white bread. It is so easy, it is nearly a no-fail recipe. This is a keeper!

There is just something about making your own bread.  It is unlike any other 'domestic' task.  It is especially wonderful when it is this easy.

RECIPE INGREDIENTS

• Active dry yeast 
• Warm water - You could also use milk or beer. They are both tasty in bread recipes. Just make sure to warm them in the microwave, until they feel warm to the touch.
  
• All-purpose flour - Do not use bread flour or whole wheat flour, as they are much heavier than AP flour. As a result, the bread will be dense and doughy.
• Granulated sugar - This recipe is very forgiving. You can adjust the sugar up or down according to your preference. You can also substitute another sweetener like honey in this recipe.
• Salt - Fine grain kosher salt is the best for bread recipes like this one.
• Butter - I personally prefer unsalted butter so I can add the salt to my liking. If you use salted butter you can cut down the salt in the recipe by 1/4 teaspoon.

How to make 4-Ingredient Amish White Bread

The complete ingredient list and instructions are shown in the recipe card at the bottom of this post.

Recipe tips for the perfect loaf of bread

• Combining the ingredients 

• Kneading the dough

• Shaping the dough for the rise  - fold the sides of the dough over into the middle of the dough. Flip the dough over. Cup your hands along the right and left sides of the dough and pull it toward you. Rotate the dough a quarter turn and repeat. After about 10 times you will have a nice smooth dough.

• Getting a good rise - Place 1 tablespoon of butter in a large microwave-safe bowl. Heat butter in the microwave until butter is melted.  Place the dough into the bowl with the butter, flipping once to grease the top. Make sure the smooth side of the ball is on top for the rise. Loosely cover with plastic wrap and a towel over the top and let rise in a warm place until doubled in size, about 1 hour.

• Shape the bread for the bread pans - Place dough on a lightly floured countertop. Pat one of the divided doughs into an oval. Fold the top third of the dough and fold it into the middle of the dough. Use the heel of your hand to press the top layer into the bottom layer. Repeat with the bottom third of the dough. Like you are folding a letter. Fold the dough in half. Pull the ends of the dough down and tuck under like a package to make a smooth dough.

• The second rise - Cover and let rise in a warm place until doubled, about 30-45 minutes. 
  

• Testing for doneness - Bake for 30-35 minutes or until the loaf is pale brown in color. If you turn the bread over and tap on it, it should sound hollow.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

Helpful Tips to make Simple Amish White Bread Recipe:

• Bread flour will achieve the highest possible rise and a chewier crumb, all-purpose is more common to have on hand. You can use either.
• You can make this recipe without a stand mixer.  Add water, yeast, and sugar to a large bowl.  Once the yeast blooms stir in the butter, salt and the flour using a wooden spoon. Turn dough out onto a floured countertop and knead for 10-12 minutes until the dough is no longer sticky and holds its shape (when you poke it, it springs back).  Proceed with remaining instructions.
•  If bread starts to brown too quickly, cover with aluminum foil. 
• For hamburger buns, grease a cookie sheet. Divide dough and roll into balls.  Gently press on dough balls with the palm of your hand (creating a bun shape).  
• 4-Ingredient Amish White Bread will stay fresh for 4-5 days at room temperature. It’s still safe to eat after that time, but it will most likely be stale by then. To store the bread after slicing, place it in a paper bag. Be sure to remove as much air as possible before tightly closing up the bag. You can also freeze this bread for later use. I recommend slicing it before freezing. You can freeze for up to 6 months. 

What you will need to make Simple Amish White Bread Recipe:

• Stand Mixer-
• Bread Pans-
• Large Mixing Bowl -

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Check out more of our favorite scrumptious bread recipes: 

Milk and Honey White Bread
Honey Wheat Oatmeal Bread
Pretzel Buns

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See How Easy it is to Make 4-Ingredient Amish White Bread. Watch the video!

Yield: 2 Loaves

Author: Donna Elick

Simple Amish White Bread Recipe

4-Ingredient Amish White Bread is a simple recipe that creates a soft and tender, slightly sweet white bread. It is so easy, it is nearly a no-fail recipe. This is a keeper!

prep time: 5 Mcook time: 30 Mtotal time: 35 M

ingredients:

• 1 1/2 tablespoons active dry yeast (2 packets)
• 2 1/2 cup warm water (110° to 120°)
• 2/3 cup granulated sugar
• 8 tablespoons (1/2 cup) unsalted butter, divided
• 1 tablespoon kosher salt
• 6-7 cups all-purpose flour

instructions:

How to bake 4-Ingredient Amish White Bread

1. Melt 4 tablespoons butter. I microwave on high for 30 seconds at a time until it is mostly melted.  I recommend covering with a paper towel to avoid messes.  Set aside.
2. In the bowl of a stand mixer add sugar and water.  Sprinkle yeast over top and swirl with spoon or fingers to combine.  Allow the yeast to sit for about 5-10 minutes while the it blooms and becomes aromatic.
3. Add melted butter, 4 cups flour, and salt.  Mix on low, using the dough hook, until smooth.  Add remaining flour 1 cup at a time until a soft dough ball forms (I use the entire 7 cups).  Turn the mixer to medium and knead for 5 minutes. When it is ready, your ball of dough should be tacky, not sticky. When you touch the dough and pull your fingers away the dough should not stick to your fingers. If it is sticky, add a little more flour 1 tablespoon at a time until it becomes tacky.
4. Turn the dough onto a floured board; knead about 10 turns. To knead dough: fold it in half, gently press the dough away from you with the heel of your hand and then turn the dough. Repeat. When you are finished kneading your dough should be smooth and elastic. 
5. Shape dough into a smooth ball so it will rise properly: fold the sides of the dough over into the middle of the dough. Flip the dough over. Cup your hands along the right and left sides of the dough and pull it toward you. Rotate the dough a quarter turn and repeat. After about 10 times you will have a nice smooth dough.
6. Place 1 tablespoon of butter in a large microwave-safe bowl. Heat butter in the microwave until butter is melted.  Place the dough into the bowl with the butter, flipping once to grease the top. Make sure the smooth side of the ball is on top for the rise. Loosely cover with plastic wrap and a towel over the top and let rise in a warm place until doubled in size, about 1 hour.
7. Punch dough down and divide into two loaves. 
8. Shape the bread for the bread pans: Place dough on a lightly floured countertop. Pat one of the divided doughs into an oval. Fold the top third of the dough and fold it into the middle of the dough. Use the heel of your hand to press the top layer into the bottom layer. Repeat with the bottom third of the dough. Like you are folding a letter. Fold the dough in half. Pull the ends of the dough down and tuck under like a package to make a smooth dough.
9. Place each dough in a greased 9-in. x 5-in loaf pan. Press the dough down flat in the bread pan, using your flat hand to help it rise evenly. 
10. Preheat oven to 350°F.   
11. Cover and let rise in a warm place until doubled, about 30-45 minutes.  
12. Place bread on the center rack. Bake for 30-35 minutes or until golden brown. You can turn in out onto a plate and thump the bottom of the bread if it sounds hollow it is done.
13. Allow the bread to cool in the bread pan, on a wire rack for 5 minutes.
14. Remove the bread from the pans and brush with the remaining butter.
15. Let the bread cool for at least 30 minutes before cutting or you may smoosh the bread loaf. I can never wait, but it is best if you can. 

 DONNA'S NOTES

1. Bread flour will achieve the highest possible rise and a chewier crumb, all-purpose is more common to have on hand. You can use either.
2. You can make this recipe without a stand mixer.  Add water, yeast, and sugar to a large bowl.  Once the yeast blooms stir in the butter, salt and the flour using a wooden spoon. Turn dough out onto a floured countertop and knead for 10-12 minutes until the dough is no longer sticky and holds its shape (when you poke it, it springs back).  Proceed with remaining instructions.
3. If bread starts to brown too quickly, cover with aluminum foil.  
4. For hamburger buns, grease a cookie sheet. Divide dough and roll into balls.  Gently press on dough balls with the palm of your hand (creating a bun shape).  
5. 4-Ingredient Amish White Bread will stay fresh for 4-5 days at room temperature. It’s still safe to eat after that time, but it will most likely be stale by then. To store the bread after slicing, place it in a paper bag. Be sure to remove as much air as possible before tightly closing up the bag. You can also freeze this bread for later use. I recommend slicing it before freezing. You can freeze for up to 6 months.

https://zeromediasystem.blogspot.com//search?q=simple-amish-white-bread-recipe

Recipe developed by Donna Elick
Copyright ©2013 – All rights reserved.

 

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com

Texas Roadhouse Rolls Recipe + Video

Texas Roadhouse Rolls Recipe + Video

This Texas Roadhouse rolls recipe makes fluffy, addictive bread just like the restaurant version! Make this bread recipe for dinner tonight!

 

I'm an admitted carbivore and every meal is just a little bit better with bread, rolls, or breadsticks. I've already shared quite a few of my favorite recipes with you.

Bacon Cheeseburger Pull Apart Bread is bursting with bacon and ooey gooey cheese. It's an easy recipe that you are sure to make again and again.

Amish White Bread is a simple recipe that creates a soft and tender, slightly sweet white bread. It is so easy, it is nearly a no-fail recipe.

Sausage, Egg, and Cheese Monkey Bread is the perfect pull-apart breakfast of your dreams.

They are soft and tender bread bites with sausage, fluffy scrambled eggs, and ooey gooey cheese, topped with a garlic herb butter!

 

Texas Roadhouse Rolls Recipe Notes

• The dough should be tacky, not sticky.

If it is sticky (leaves dough on your fingers when you touch it and pull your fingers away), add a little more flour, 1 tablespoon at a time, until it becomes tacky.

In other words, the dough should not remain on your fingers when you touch it.

• A warm kitchen helps dough to rise.

If your kitchen is cold, turn your oven on for a few minutes to a low temperature and warm it to 100-125°F.

Then, turn it off and place your oven-safe bowl in the oven. Allow the dough to rise until doubled in size.

• What kind of yeast is best for making rolls?

You will need two packets of active dry yeast to make this Texas Roadhouse Rolls recipe. This is the most commonly used type of yeast for making bread and rolls at home.

But, you can also use instant yeast when baking. Active yeast will need to be dissolved in water before you can use it and instant yeast does not.

• Can you substitute instant yeast for active dry yeast?

If you want to substitute instant yeast for active dry yeast in this recipe, you can. You just need to make a few simple adjustments.

Use about 25 percent less yeast. So, instead of two packets, you will need to use 3/4 teaspoon of instant yeast for each packet in the recipe.

And, you do not need to allow the yeast to proof before using it. You can simply add it to the ingredients and go.

Freezing unbaked dough balls

If you want to prepare the dough balls ahead of time and freeze them, you can. It's an easy way to save time in the kitchen.

All you need to do is to place the dough balls on a greased baking pan and place them in the freezer. When they are frozen, remove them from the pan and place them in a freezer bag.

To reheat them, allow them to defrost in the refrigerator overnight. Then, bake them as you would normally.

You can make a big batch all at once and freeze half of them. They will stay good for up to 6 months this way.

Equipment for making this recipe

• Stand Mixer

• Baking Sheets

If you don't have a stand mixer, you can still make this Texas Roadhouse Rolls recipe. A powerful hand mixer will work just as well.

Or, you can stir the ingredients by hand. A stand mixer just makes the stirring process a little bit easier.

Can I make the dough in a bread machine?

Yes, you can make the dough in a bread machine if you want to instead of using a mixer. But, you will need to take the dough out to shape it before you can bake the rolls.

If you prefer to bake this as bread in your bread machine, you can do that as well. But, it will take longer to cook depending on the type of bread machine you have.

What can I serve with rolls?

Of course, the best thing to serve with Texas Roadhouse bread is some delicious Texas Roadhouse Butter. The cinnamon butter is creamy and very easy to make.

The rolls are perfect as a side with your favorite roast or Italian meal. Or, you can use them to make sliders or sandwiches if you’d like to.

Enjoy!

With love from our simple kitchen to yours. 

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---

How to make Texas Roadhouse Bread (video)

To watch us make this easy copycat bread recipe, check out the recipe video.

Yield: 48 Rolls

Author: Donna Elick

Print

TEXAS ROADHOUSE ROLLS RECIPE

This Texas Roadhouse rolls recipe makes fluffy, addictive bread just like the restaurant version! Make this bread recipe for dinner tonight!

Prep time: 1 Hour 25 Min Cook time: 15 Min Total time: 1 Hour & 40 Min

Ingredients

• 4 1/2 teaspoons active dry yeast (2 packets)
• 2-1/2 cups warm milk (110° to 115°)
• 1/2 cup good honey
• 8 tablespoons butter, melted (divided)
• 2 large eggs, room temperature
• 1 tablespoon kosher salt
• 8-9 cups all-purpose flour

Instructions

1. In the bowl of a stand mixer, add yeast, milk and honey. Swirl with your fingers or a spoon to dissolve the yeast. Allow the yeast to bloom. It will start to bubble and become aromatic, about 5 minutes.
2. Add 6 tablespoons butter, eggs and 4 cups of flour, mix on low using dough hook, until smooth. Add enough remaining flour to for the dough to come together (mine takes the whole 4 1/2 additional cups) add salt. Allow to knead for about 7-9 minutes until dough is tacky, but not sticky.
3. Turn onto a floured board; knead a few turns. Place in a bowl with 1 tablespoon butter bowl, turning once to grease top. Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour.
4. Meanwhile brush 2 cookie sheets with melted butter.
5. Punch dough down and turn out onto a floured board. Roll dough into a rectangle, about 1” tall. Cut into 48 pieces, (6 rows cut into 8 rolls each). Place rolls on buttered cookie sheets about 1/2 - 1” apart. Cover and let rise until almost doubled in size, about 45-60 minutes.
6. Preheat oven to 350°F.
7. Bake both pans together. 12-15 minutes or until golden brown. Brush with remaining melted butter.
8. Serve and enjoy.

DONNA'S NOTES

1. The dough should be tacky, not sticky. If it is sticky (leaves dough on your fingers when you touch it and pull your fingers away), add a little more flour, 1 tablespoon at a time, until it becomes tacky.
2.  A warm kitchen helps dough to rise. If your kitchen is cold, turn your oven on for a few minutes to a low temperature and warm it to 100-125°F. Then, turn it off and place your oven-safe bowl in the oven. Allow the dough to rise until doubled in size. In other words, the dough should not remain on your fingers when you touch it.

https://zeromediasystem.blogspot.com//search?q=copycat-texas-roadhouse-rolls-recipe

Recipe developed by Donna Elick for
Copyright ©2013 – All rights reserved.

Originally published October 2013, updated and republished September 2020

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

Copycat Olive Garden Salad and Dressing Recipe

Copycat Olive Garden Salad and Dressing Recipe

Our Copycat Olive Garden Salad is like the restaurant version, even the Olive Garden salad dressing! Skip eating out - make this recipe yourself! 

I am such a fan of Olive Garden that I knew I had to create a few of my favorite copycats to enjoy at home.

When you can't make it to the restaurant, you can always make this salad and copycat dressing for yourself.

And, have you had a chance to try my Olive Garden alfredo sauce? It's a scrumptious copycat recipe loaded with cheese, cream, and a special ingredient to really take it over the top.

Copycat Olive Garden Chicken Parmesano Vino Bianco recipe with a rich and creamy Parmesan white wine cream sauce so delicious it may transport you to Italy.

Olive Garden Copycat Instant Pot Zuppa Toscana is the ultimate copycat recipe of the classic Olive Garden soup made quick and easy in a pressure cooker.

Copycat Olive Garden Salad Ingredients

Olive Garden Salad is so amazing you may eat the salad and skip the meal. Now you can make your own salad dressing copycat recipe at home.

A crisp salad with a tart, sweet, and cheesy dressing will keep you coming back for more!

This Olive Garden Salad has chopped romaine lettuce, red onion, Roma tomatoes, Pepperoncini peppers, pitted olives, and seasoned garlic croutons (try these homemade croutons).

I prefer the crisp of the romaine hearts over the American salad blend, so I used romaine in the salad.

And, of course, what makes it truly special is the Olive Garden salad dressing on top.

The salad dressing is fabulously tart and sweet with creamy Romano cheese throughout. It is absolutely amazing. You are going to love it!

Tools needed

• Blender- You can use any blender, but I absolutely love this one! I use it for ice cream, smoothies, soups, my tomato sauce, and naturally this salad dressing.
• Salad Bowl- 
• Salad Tongs - These bamboo salad hands are my favorite
• Cheese grater - any will work but this is my go to

How to make Olive Garden Salad dressing?

Of course, this copycat Olive Garden salad wouldn't be complete without their signature dressing. 
Thankfully, it's very simple to make at home.

You only need a few simple ingredients to make this including mayonnaise, oil, Romano cheese, and a few seasonings.

If you prefer dressing to be yellow in color (like the original) add pinches of turmeric until it reaches the desired shade (thanks to a reader for the tip).

I left it out in the above photo.

Be sure to let the salad dressing sit in the refrigerator for a few hours before you use it.

This extra time lets the flavors meld. You won't believe the difference it makes.

How do I store leftover dressing?

The dressing will make enough for about four bowls of salad. You can store the leftovers in the refrigerator in a tightly sealed Mason jar.

They will last for about a week. That way, you can enjoy another salad again soon. Or, why not use it to marinate your chicken breasts? They taste amazing that way.

Frequently asked questions

What type of olives are in the Olive Garden salad?

The traditional salad at Olive Garden contains whole black olives. Buy them pitted to save time when preparing the salad.

Of course, you can always add in another type of olive if you prefer. But, black olives are traditional.

 

How many calories are in Olive Garden salad dressing?

The traditional Olive Garden salad dressing contains 80 calories per one fluid ounce. But, if you use the reduced-fat version of their dressing, it contains only 30 calories.

Either way, watch how much you add to this copycat Olive Garden salad because the calories can add up quickly.

What type of cheese do you use in Olive Garden salad?

I use Romano cheese when I make this recipe. But, I have heard from some people that they like to use Parmesan as well.

Please do not buy the powdered mixed cheese in the Italian section of your grocery store. Start with fresh Romano and grate it yourself using a handheld cheese grater.

It's an absolute must and really changes the flavor of the salad.

What should I serve with this salad?

My Instant Pot Zuppa Toscana is a delicious soup to serve along with this copycat salad recipe.

Or, why not enjoy it with a few thick slices of my simple Amish white bread recipe. My no-knead roasted garlic skillet bread would be another delicious option.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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---

Yield: 8

Author: Donna Elick

Print

Copycat Olive Garden Salad and Dressing

Olive Garden Salad is so amazing you may eat the salad and skip the meal. Now you can make your own salad dressing copycat recipe at home. A crisp salad with a tart, sweet and cheesy dressing will keep you coming back for more!

Prep time: 10 MCook time: 0 MTotal time: 20 M

Ingredients

• 3 romaine lettuce hearts, washed and chopped
• 1/2 red onion, sliced
• 2 Roma tomatoes, sliced
• 4 pickled Pepperoncini
• 10 large pitted black olives
• 1/2 cup seasoned croutons
• 1/4 cup fresh shredded Parmesan cheese

Olive Garden House Dressing Copycat

• 1/2 cup mayonnaise
• 1/4 cup water
• 3 tablespoons white vinegar
• 2 tablespoons extra light tasting olive oil (or other neutral oil)
• 2 tablespoon fresh grated Romano cheese
• 1/2 tablespoon fresh lemon juice
• 1 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/2 teaspoon sugar

Instructions

1. In the bowl of a blender, combine dressing ingredients and blend until smooth. Place in the refrigerator until ready to serve.
2. In a large salad bowl, layer salad ingredients in order beginning with lettuce. Pour salad dressing over salad and toss to combine.
3. Serve and enjoy!

DONNA'S NOTES

1. If you prefer dressing to be yellow in color (like the original) add pinches of turmeric until it reaches the desired shade (thanks to a reader for the tip). I left it out in the above photo.

https://zeromediasystem.blogspot.com//search?q=olive-garden-copycat-salad-dressing-recipe

Recipe developed by Donna Elick for
Copyright ©2014 – All rights reserved.

Originally published May 2014, updated and republished August 2020

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

How to Freeze Eggs

How to Freeze Eggs

Are you wondering how to freeze eggs? Whether you have too many eggs from your own chickens or you need to make the eggs you have last during "stay at home", freezing your excess is the perfect solution. Individually, in bulk or separated, freezing eggs couldn't be easier following these tips.

You can use your frozen eggs in my Sausage, Egg, and Cheese Monkey Bread, my Sun-Dried Tomato and Ricotta Frittata, or my Freezer Breakfast Burritos.

Can I freeze eggs for later use?

The short answer is yes! You can freeze them individually, separating the whites and yolks, or in bulk.

Freeze individual servings

If you want to know how to freeze whole eggs in individual servings, this is the easiest method. Simply break each one into a muffin tin sprayed with non-stick cooking spray and add 1/2 pinch of salt into each muffin spot. Then, whisk gently to combine. And, place the muffin tin in the freezer.

When you freeze an egg yolk, it will become gelatinous. Over time, this thickens the yolk so that it's very difficult to use. Adding salt to your whisked egg will prevent this from happening.

Once they're completely frozen, they can be removed from the muffin tin and placed in a freezer bag. When you need one, just remove one per serving. Freezing them separately makes it much easier to use only the amount that you need.

Freeze separated eggs

If you're wondering how to freeze eggs so that the yolk and the whites are separated, you need to follow a slightly different process. Carefully separate the yolk and the white using an egg separator.

Pour the egg white into one section of an ice cube tray. And, pour the egg yolk into another section. Be sure to add a 1/2 a pinch of salt to the yolks to keep them usable. You can then transfer each to separate freezer bags for storage.

Using this method gives you a lot more options when it comes to cooking. You can recombine them and use them in your favorite recipe. Or, you can use just the yolk or the white as you need to.

Freezing eggs in bulk

If you have quite a few eggs or you know that you want to use them to make scrambled eggs, Freezer Breakfast Burritos, in a quiche or a frittata, it will be easier to freeze them in bulk. You can whisk a dozen eggs in a large bowl and add a pinch of salt.

Then, pour the entire mixture into a large freezer bag. Don't forget to label it with the quantity and today's date so you know how many are in there.

What happens when you freeze eggs in the shell?

According to the USDA, eggs should not be frozen in their shells. When you freeze them in the shell, the shells will crack. And, the yolk becomes thick and gelatinous. This means that it cannot be used the way you would normally use an egg. If this happens unintentionally, you should throw the egg away.

Helpful tips to freeze eggs

• If you choose to freeze them in bulk, remember that one-quarter cup of the whisked mixture equals one large egg.
• You can add seasonings to your eggs if you know you want to use them in a certain recipe. Just be sure to label the freezer bag.
• Put today's date and the number of eggs your bag contains when you freeze in bulk. This will make using them easier.
• Defrost the frozen mixture in the refrigerator never on the counter.

What you need to freeze eggs

This is what you need to get started.

• Non-stick muffin pan
• Large mixing bowl
• Whisk
• egg separator
• Heavy-duty freezer bags
• A Sharpie marker

Frequently asked questions

Do I have to add salt?

Are you wondering how to freeze eggs without salt? If you would prefer not to add salt because you're on a sodium-restricted diet, you can add 1 1/2 teaspoons of sugar per egg yolk. If you use this method, the egg mixture might work better in a dessert rather than a savory dish. But, you can try offsetting the sugar by adding Italian seasoning or Mexican Seasoning blend.

How long will these stay good in the freezer?

The eggs should stay good in the freezer for up to a year. Just be certain that you freeze them in heavy-duty freezer bags and not traditional plastic sandwich bags. This will help protect them from freezer burn.

What recipes can I use these in?

You can use frozen eggs in almost any recipe that calls for scrambling an egg. Why not try them scrambled, in an omelet, in a quiche or when baking your favorite cake.

What should I serve with eggs?

I have quite a few recipes that you can serve including:

• Simple Amish White Bread
• Blueberry Almond Breakfast Cake
• Light and Fluffy Buttermilk Waffles

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

 

---

Author: Donna Elick

How to Freeze Eggs

Are you wondering how to freeze eggs? Whether you have too many eggs from your own chickens or you found an amazing deal at the grocery store, freezing your excess is the perfect solution. Individually, in bulk or separated, freezing eggs couldn't be easier following these tips.

prep time: 5 Mcook time: 0 Mtotal time: 8H 5 M

ingredients:

• non-stick cooking spray
• eggs
• salt

instructions:

How to Freeze Eggs for Individual Use

1. Spray a muffin tin with cooking spray.
2. Crack one egg into each muffin cup. 
3. Add 1/2 pinch of salt to each muffin cup. 
4. Gently beat each egg until it is just combined. Do not beat too long. We are avoiding incorporating air into the eggs.
5. Freeze until solid, I freeze overnight.
6. Fill a baking pan with 1" of warm water. Set the muffin pan in the water for 2 minutes.
7. Remove the eggs from the muffin pan and store in a ziptop freezer bag marked with the date.
8. Eggs will keep in the freezer for up to 12 months. 
9. To thaw eggs for use, place the frozen eggs in a bowl, cover, and place in the refrigerator to defrost overnight.

How to Freeze Separated Eggs Whites and Yolks

1. Carefully separate the yolk and the white using an egg separator.
2. 
   Pour the egg white into one section of an ice cube tray. And, pour the egg yolk into another section.
3. Be sure to add a 1/2 a pinch of salt to the yolks to keep them usable.
4. Freeze until solid, I freeze overnight.
5. Remove the egg whites and yolks from the ice cube tray and store in separate ziptop freezer bags marked with the date.
6. Eggs will keep in the freezer for up to 12 months. 
7. To thaw eggs for use, place the frozen egg whites or egg yolks in a bowl, cover, and place in the refrigerator to defrost overnight.
8. To beat the egg whites it is best to allow to sit at room temperature for 30 minutes before beating. 

How to Freeze Eggs in Bulk

1. Crack a dozen eggs into a large bowl.
2. Add a pinch of salt and whisk until just combined.
3. Do not over mix or you will incorporate air into the eggs.
4. Pour the entire mixture into a large freezer bag. 
5. Label the bag with the quantity and today's date so you know how many are in there.
6. Eggs will keep in the freezer for up to 12 months. 
7. To thaw eggs for use, place the freezer bag in a bowl and sit it in the refrigerator to defrost overnight.
8. If you only need to use part of the eggs, remember 1 large egg equals 1/4 cup.

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