Emilie Ahern is a scrapbooker, oil painter, knitter, seamstress, blogger, busy mother of two, and a frozen foods enthusiast. Her website, Freeze Happy, features a new freezer recipe or tip each Monday. This past week, she revealed how to freeze eggs–or at least the whites and yolks (“You can NOT freeze eggs in the shell. The egg within will expand and crack the shell.”).
Ahern has also frozen Chicken Cordon Bleu, whipped cream, and mini pancakes, and doles out advice on how to freeze foods and for how long. Fork in the Road has long been a fan of freezing foods–OK, maybe especially since the economy tanked. It’s efficient, less wasteful, and convenient!
This article from the Village Voice Archive was posted on July 15, 2009