If you have more eggs than you can use before they go bad, freezing is an option. While refrigerated eggs typically keep for three weeks in their shells, freezing extends the amount of time you can keep you eggs fresh and edible by up to a year. Freeze eggs with the yolks and whites combined or separately. The USDA warns against freezing eggs in their shells, however. The inside of the egg expands during freezing, causing the shell to crack and break. This, in turn, leaves the egg vulnerable to bacteria, particularly during the thawing process.
Things You'll Need
Crack the eggs in a bowl and stir until just blended. You can also freeze egg whites and yolks separately if desired. Just separate the yolks from the whites and place the components into two bowls.
Add a small portion of corn syrup, salt or sugar to help maintain the quality of the eggs throughout the freezing process and prevent gelling. Add 1 tbsp. of sugar or corn syrup per 1 cup of eggs if you plan to use your eggs for desserts. Otherwise, add 1 tsp. of salt per 1 cup of eggs.
Transfer the eggs into freezer containers. Make sure to seal the lids tightly.
Write the date and number of eggs used on each freezer container. Also note if any additional ingredients were added to your egg mixture.
References and ResourcesColorado State University Extension: Home-Produced Chicken Eggs
Penn State College of Agricultural Sciences: Basics for Handling Food Safely
What's Cooking America: Freezing Eggs