I meal prep for big truck.
I reheat in mini loaf pans and lunch box cooker.
My egg dishes always come out too wet after freezing.
Any tips for freezing egg dishes??
( For those of you that saw the first post it was removed because I had not engaged enough 🤐)
by Kenworthsteve
7 Comments
https://www.reddit.com/r/MealPrepSunday/s/gBf2nSwWG2
I searched the sub and this has been a topic before. They gave a pretty good explanation
The answer they found that worked is cornstarch in an otherwise unnoticeable amount.
Cool Completely: Ensure the cooked dish is cooled to room temperature (below 40°F or 5°C) within two hours of cooking to prevent bacterial growth.
Portioning: Freezing in individual portions allows for easier thawing and reheating.
Airtight Packaging: Use freezer-safe, airtight containers, zip-top bags, or wrap items tightly with plastic wrap and foil to keep air out and prevent freezer burn.
Labeling: Label containers with the contents and date of freezing. Cooked egg dishes are best consumed within 2–3 months.
Thawing and Reheating: Thaw frozen items in the refrigerator overnight. Reheat using a microwave on a low-power setting or an oven until the internal temperature reaches 160°F (71°C).
Don’t
Keep the eggs as undercooked as possible, that way when they reheat they get cooked all the way. Also, it looks like you’re using tomatoes. Slice and salt your tomatoes, and let them sit on a paper towel for 10 minutes before putting them in your egg dish. Tomatoes are very watery.
One generic thing is use as little watery ingredients as possible or try to cook off as much as you can. For example spinach and tomatoes have a lot of water so putting them in raw can make things moticeably more watery.
I make an egg bake every week thru the winter and freeze each portion. In addition the eggs, I add Greek yogurt and cottage cheese. All the veggies I add are first thawed (they’re usually in the freezer, chopped in weeks prior), drained, then sautéed for a good while before being added. Casserole is fully cooled, first on the counter for a bit, and then in the fridge, before I start cutting it up, and all portions get wrapped in parchment paper or glad wrap before going into a ziploc freezer bag. I pull them out and stick them in the fridge the day before, then reheat in a microwave at work. Haven’t had any problems with wateriness doing it this way – and I know what you mean, I have had that issue in the past
I only freeze eggs if I’m eating them the next two days. Otherwise they get weird