Foods with a high dairy content—like cream sauces, mayonnaise, sour cream, and salad dressings —tend to separate or curdle when thawed. This results in a lumpy, unappetizing texture that’s hard to fix ...

Learn about 7 types of frozen items that should never be thawed and then re-frozen due to food safety risks and quality ...

This advice on how to store eggs from experienced farmers and producers will keep you and your family healthy and your eggs ...

Do not freeze whole eggs in the shell. Raw eggs can be frozen for up to one year. Thaw in the refrigerator. Hint: Separate the whites from the yolks, and freeze in small portions for easy use. Milk ...

You may be asking, but Mary, what can we do with all of these perishables to make sure they don’t, well, perish! The answer, of course, is to freeze them. Yes, even the eggs, milk and cheese.

Here's what the FDA says.According to the USDA, eggs can be safely frozen for up to a year if you first cracked them open and separate the yolks from the whites. Things to remember when freezing ...

However, if you accidentally freeze an egg, the USDA says you should keep it frozen until needed and then thaw it in a refrigerator. It can then be hardboiled and used.

However, if you accidentally freeze an egg, the USDA says you should keep it frozen until needed and then thaw it in a refrigerator. It can then be hardboiled and used.

Yes, you can freeze eggs, just not in their shell because they will expand and break. So if you know you won't finish an entire carton before the expiration, this is a great way to cut down on ...

However, egg prices are sky-high right now (all thanks to bird flu), so we don’t blame you for wanting to freeze the ones you have on hand to preserve them for the long term. Just don’t freeze ...

According to the AEB, raw whole eggs (in shell) will last four to five weeks beyond the pack date, or three weeks after purchase. The pack date refers to the day of the year that the eggs were washed ...

To safely freeze eggs, remove fresh, clean raw eggs from their shells, place in tightly sealed containers and date them. Egg yolks can take on a thick, gel-like texture when frozen.