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this process can be employed for raw or frivolously cooked eggs that happen to be named for by a variety of recipes like ice cream and eggnog. to forestall this, combine in both ⅓ teaspoon salt or 1 ½ teaspoon sugar for every 4 egg yolks. (You don’t have to have to bother with this when freezing entire eggs; the egg white will halt the yolk f