556519 Thu Sep 11 08:37:56 -0700 2008 2 31 Home Cooking 0 4026330 I know that you can freeze raw eggs if you scramble them first (if you don't, once defrosted the yolk will no longer be liquid), and that they are fine for scrambling and omelets. How are they in baking - muffins, cobbler, cookies, etc? Thu Sep 11 08:37:56 -0700 2008 159317 greygarious 1 4027935 This might help you: http://whatscookingamerica.net/Eggs/FreezingEgg.htm Thu Sep 11 17:49:10 -0700 2008 4026330 84890 nemo 1 4028013 Sorry, greygarious, I just realized that link didn't answer your question about baking. I thought I had done this research for my mother a while back, but now I can't seem to find it. I know she tried freezing them whole at first, which you know doesn't work (although don't froth them up). She portioned them out in freezer bags to lie flat. She wasn't doing a lot of scratch baking then, so I'm thinking it was mainly for scrambles. That said, if no one posts a definitive reply, I'd try a batch of muffins or cookies. Seems like it should work. Thu Sep 11 18:15:12 -0700 2008 4026330 84890 nemo