Instead of measuring 4 Tablespoons per bag (This equals 2 eggs), I used 1/4 Cup. I used 1/2 Cup for 6 Tablespoons (3 eggs) even though 6 Tablespoons is something like 5 1/3 Cups. I figured that eggs come in different sizes and that mine were just the larger variety.
In the end I had about 13 bags equivalent to 1 egg each, 10 bags equivalent to 2 eggs each, and 8 bags equivalent to 3 eggs. I figure if I need 4 eggs I can mix and match my bags to get that, etc...
I then put the bags into freezer bags to protect them in my deep freezer. I cut the label off the can and put it in the bags. I hope this works. I probably should have frozen some and tested it first, but I figure that if I can freeze cheese, why not powdered eggs?
I still plan on buying fresh eggs every week, but now I don't ever have to worry about running out of eggs again! Next time I am out of eggs, I only have to go to the freezer and pull out a bag.
Let me know how it works. Like I said, I've got a big can just like it that I'm afraid to open. A lady in my ward freezes her yeast, and it's still good after 4 years. So, if yeast survives, eggs should too.
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