Normally, I'd have access to a proper kitchen to enable me to bake plenty of quiche, make lemon & lime curd and have a stock of meringues, assorted cakes and biscuits in store. However, Thrift Cottage doesn't, yet, have a kitchen, so some alternative storage methods have had to be employed for winter food supplies.
Egg storage is all quite new to me, as where we previously lived enabled me to sell any surplus, but making them last all year round was never given a thought - we simply did without them and made the most of whatever had been cooked up and popped into the freezer beforehand. Now,having read up on it, there seems to be no reason why we shouldn't freeze the eggs for defrosting and cooking when required. So that's what I'm in the process of doing.
Using a silicone muffin tray, I am cracking one duck egg into each section and then open freezing them. It's still at experimentation level for me, as I don't know how these will cook once defrosted, but the freezing seems to be working alright, allowing me to pop out each egg once it's done. They are curious looking 'cakes', that's for sure!