Sometimes you end up with more eggs than you can eat before the expiration date. Don’t let those eggs go to waste. Follow these easy steps to freeze your eggs so that you can enjoy them at a later date.
Crack the eggs into a bowl. Eggs can’t be frozen in the shell. Remove any small pieces of shell that have fallen in the bowl.
Freeze the entire egg. Beat the eggs until mixed thoroughly, but do not whip in air. Pour the mixed eggs into a container and seal tightly. Attach a label with the number of eggs and date. Alternately, freeze the egg mixture in an ice cube tray. Place 3 tbsps. of egg mixture into each section of the tray. Freeze until solid and then remove the cubes and seal them in moisture-vapor resistant containers.
Try freezing egg yolks. Separate the yolks from whites and stir gently. When frozen, egg yolks can thicken or become gel-like. To guard against this, mix in 1/8 teaspoon salt or 1½ teaspoons sugar per every four yolks. Strain and pour into a container. Attach a label with the number of egg yolks and date. One tbsp. of the yolk mixture equals one egg yolk.
Have a go at freezing egg whites. Separate the whites from the yolks. Pour the whites into a containers and seal tightly. Attach a label with the number of egg whites and the date. Alternately, freeze the egg whites in an ice cube tray and then transfer to a freezer container.
Save hard-cooked yolks. Place the yolks in a saucepan and add water until they are covered. Cover and bring to a boil. Take the pan off of the heat and let the yolks stand covered for 15 minutes. Place the yolks in a freezer container, seal and freeze.
Eggs can be kept in the freezer for up to one year.
Thaw your eggs. Place the frozen container in the refrigerator and let them thaw for 24 hours before use.
If you don’t want to freeze extra eggs, use them up by making a cake or cookies.
You must use defrosted eggs right away.