covering with a lid. Whites freeze fairly well;
they lose only a modest amount of their
foaming power. Yolks and blended whole
eggs, however, require special treatment.
Frozen as is, they thaw to a pasty consistency
and can no longer be readily combined with
other ingredients. Thoroughly mixing the
yolks with either salt, sugar, or acid will
prevent the yolk proteins from aggregating,
and leaves the thawed mixture fluid enough to
mix. Yolks require 1 teaspoon salt, 1
tablespoon sugar, or 4 tablespoons lemon
juice per pint (respectively 5 gm, 15 gm, or 60
ml per half liter), and whole eggs half these
amounts. The equivalent of a U.S. Large egg
is 3 tablespoons whole egg, or 2 tablespoons
white and 1 tablespoon yolk.
Egg Safety:
The Salmonella Problem
Beginning around 1985, a hitherto minor