l. Shell the eggs, add one teaspoon of salt or honey for each cup of eggs and mix well, then beat thoroughly. The honey or salt is essential; it stabilizes the yolk and prevents it from becoming pasty when thawed.

5 med. eggs - 1 c.
8 med. whites - 1 c.
12 to 14 med. yolks - 1 c.

2. Fill ice cube trays with 3 tablespoons of egg mixture for each compartment. Each then equals 1 egg.

3. Freeze, then pop the egg cubes out of the trays and store in heavy duty freezer bags. To thaw, remove only as many cubes as you need eggs, and place in bag in refrigerator for about 6 hours. Use immediately after thawing. Be sure to take into account the honey or salt you use to stabilize. You may want to cut down slightly in the recipe.

4. To freeze the white and yolks separately, place the whites in ice-cube trays with two tablespoons per compartment, then beat the yolks. Add one teaspoon of honey or salt per cup of yolks to stabilize them. Use 1 tablespoon per cube and freeze. Each cube equals 1 white or 1 yolk.

Can be kept frozen up to 6 months.