So I ended up with some leftover scrambled eggs, about five eggs worth, made with cream and a bit of cayenne pepper. It was a long and not particularly interesting story that led to this situation. I don’t intend eating these eggs tonight or tomorrow.
I have googled (yay, research!) and know that freezing scrambled eggs tends to destroy the texture and turn it rubbery. Fine. Rubbery is better than watery, which was what I suspected would happen. I guess I can handle rubbery eggs if I use the thawed eggs for adding to homemade fried rice. Rubbery particles in fried rice is pretty much what the local Chinese takeaways serve, we will survive that just fine.
Has anyone here ever frozen leftover scrambled eggs before? Any suggestions? Freeze in slabs, chop after thawing? Chop then bag then freeze? Chop then flash freeze then bag?
