Freeze them for 24 hrs. with the bag, jar or container open, and then vacuum seal. This allows the moisture to escape so that you won't get ice crystals; if I use the vacuum bags I will put the eggs in a glad ware type disposable container freeze in container then put in vacuum bag for vacuum sealing. ALWAYS CUT THE SEAL BEFORE THE EGGS THAW WHEN YOU TAKE THEM OUT TO USE.
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"FISH HARD" ~