Yesterday, I finally took a few duck eggs out of the freezer ((I’m allergic to chicken eggs, n=but not to duck eggs or goose eggs) to use as toppers to corned beef hash (yes, I’m old – that used to be a popular meal, particularly for breakfast). I froze some when my source retired. Freezing eggs is an awkward business – you have to take them out of the shell, because if you don’t, they will break in the freezer, and you also have to at least pierce the yolk. And if you don’t want to use them all together, you need to put each one into a separate plastic bag. So hardboiled eggs are not an option. Traditionally, with hash, they were poached, but that’s not an option either, since the yolk is pierced. I just made a “valley” in the “mountain” of hash and put an egg (out of the plastic bag) into it, then microwaved it. It wasn’t as good as the meals I remember, but it wasn’t bad either. However, the best use of frozen (and then thawed) eggs is in baking. Maybe I’ll feel up to that eventually.<\/p>\n