Summary: "Egg yolks and whole egg magma, untreated and treated with 2 levels each of salt, sugar, and white corn sirup were frozen and stored in a home-type freezer at a temperture of about 0F(-18C). Samples were withdrawn from storage at the end of 1 week and after 2, 4, and 6 months for testing their culinary value in plain cakes and baked custards.
None of the pretreatments of the whole eggs affected significantly the firmness of custards, as measured by the penetrometer, or the volumes of the plain cakes.
The flavor of cakes and custards made from the sugar- or sirup-treated eggs was judged somewhat better than that of similar products made from the untreated and the salt-treated eggs. Products made from eggs treated with the higher level of salt were too salty to be desirable in flavor
Under the conditions of this study, frozen eggs and yolks, with the exception of untreated yolks, retained to a high degree the functional properties necessary for satisfactory performance in plain cakes and custards."
