TFROZEN EGGS

To prevent this, you can add 1/2 teaspoon of salt or 1 Tablespoon of sugar per 1 cup
of yolks or blended whole eggs. To freeze either whole eggs or yolks, crack them into a
freezer-safe container and blend thoroughly with your sugar or salt. Try to incorporate as little
air as possible while blending.

With dried egg product, you get all of the benefits of a fresh egg without worrying that
the egg will go bad. Dried egg product acts like real egg because it is real egg. It’s
simply dehydrated.

Dried egg products are non-perishable, and if they’re made and stored correctly, they
can last for a long time. They’re created using a similar process to powdered milk,
forming a soft powder that can be incorporated into a number of different edible
products. The method is called spray drying, and it produces a powder by rapidly drying
a wet substance (like eggs).

Century egg or pidan (Chinese: 皮蛋; pinyin: pídàn), also known as preserved egg, hundred-year

egg, thousand-year egg, thousand-year-old egg, and millennium egg, is a Chinese preserved
food product and delicacy made by preserving duck, chicken or quail eggs in a mixture
of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the
method of processing.

Calcium oxide (CaO), commonly known as quicklime or burnt lime, is a widely used chemical

compound. It is a white, caustic, alkaline, crystalline solid at room temperature. The broadly used
term lime connotes calcium-containing inorganic materials, in which carbonates, oxides and
hydroxides of calcium, silicon, magnesium, aluminium, and iron predominate. By
contrast, quicklime specifically applies to the single chemical compound calcium oxide. Calcium
oxide that survives processing without reacting in building products such as cement is called  free
lime.[5]
Quicklime is relatively inexpensive. Both it and a chemical derivative (calcium hydroxide, of which
quicklime is the base anhydride) are important commodity chemicals.
Pickled eggs are typically hard boiled eggs that are cured in vinegar or brine. As with many foods,
this was originally a way to preserve the food so that it could be eaten months later. Pickled eggs
have since become a favourite among many as a snack or hors d'œuvre popular in pubs, bars and
taverns, and around the world in places where beer is served.