How do you all freeze and reheat scrambled eggs?
Traditionally I’d bake them in a casserole dish as a scrambled egg, cut them into squares, and then put them into a wrap or breakfast sandwich.
To reheat I’d microwave for about 2 min from frozen.
Every time the eggs become super soggy, let out a ton of water, and the texture and look of the eggs is like a dish sponge. What am I doing wrong as every video I’ve seen seems to have figured it out?
My goal is to make breakfast sandwiches or burritos.
4 Comments
f1error@lemmy.world · 2 pts · 348d
First, don't freeze.
Meal prep for five days and refrigerate.
f1error@lemmy.world · 1 pts · 348d
If you must freeze, thaw the eggs in a fine mesh strainer over a bowl/sink. The texture will still be fucked up, but the liquid will be gone.
ch8zer@lemmy.ca · 1 pts · 348d
So there’s no chance of we freeze? I’m prototyping recipes now for when we have a baby in Jan.
Any other ways to prepare eggs to last for a few months ?
f1error@lemmy.world · 3 pts · 347d
Maybe meal prep everything but the eggs. Make the eggs as needed?