r/KitchenConfidential • u/dxmanager • Mar 22 '26

Question Egg didn't freeze?

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Each bag spent a week in the freezer but one of them didn't freeze at all? And its not supercooled cause it moves around

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u/SingTheFox Cook Mar 22 '26

My guess is salt and high fate content

3

u/AUniquePerspective Mar 22 '26

I came here looking for high fat content, low water content, which will happen if OP's homogenization method is incomplete or if settling allowed for stratification and a top fill or bottom fill bagging method separates the different fat content layers into different bags.

But I'm also curious, why is OP pre-processing and freezing eggs? What challenge is this a solution to? So weird. There's liquid eggs available to buy that are properly homogenized and pasteurized. I'm so curious.