Three months later we decided to give them a try. We thought they would be OK for baking or scrambling, but what about fried? We put them to the 'trial by fire' in our trusty cast iron egg frying pan.
Only one test left...the taste test. Our toughest food critic, our 4 year old grandson, agreed with us that it was the best egg ever! The only dicernable difference was that the yolk was never runny - it came out more as over medium rather than over easy.
Although the hens haven't stopped laying and production is now picking up, it is good to know that we have this storage option available.