Did you know you can freeze eggs? Yes, yes you can. Well, as long as you freeze them properly, you can freeze them for up to 4 months! How cool is that? The next time you see them on sale, you might want to stock up and give it a try.
Here are some how to freeze eggs basics, if you want to give it a whirl:
Whole Eggs
To freeze whole eggs, crack them into a big bowl, blend them up, and then transfer the blended eggs into an airtight container and freeze.
Egg Yolks Only
Egg yolks can get too gelatinous to work with if you don’t store them right, so to freeze them, you need to take an extra step. Beat 1/8 of tsp. of salt or 1 1/2 tsp. sugar or corn syrup per 1/4 cup of yolks into the mixture before transferring to an airtight container and freezing.
Egg Whites
Break and separate the eggs. Pour the whites into an airtight container and freeze. If you need to be able to measure whites out more easily, try freezing them individually in ice cube trays, then moving them into an airtight container.
Hard Boiled Egg Yolks
While they aren’t tasty just on their own, hard boiled egg yolks can be frozen and then used in soups and/or as salad toppings. Just hard boil the eggs, remove the yolks from the whites and place them into an airtight container.
When it is time to use the eggs, here’s a quick guideline on quantities:
2 Tbsp. thawed egg whites = 1 large fresh egg white
1 Tbsp. thawed egg yolk = 1 large fresh yolk
3 Tbsp. thawed whole egg mixture = 1 large fresh egg
Do you freeze your eggs?
~Mavis
Linda Practical Parsimony says
When I had chickens, I did freeze eggs so that during winter months and baking season, I would have plenty of eggs without buying them. I scrambled two eggs at a time and put them in two ounce Ball straight-sided jars. I also used four-ounce and eight-ounce Ball, straight sided jelly jars. I used the eight-ounce jars for five eggs, the amount called for in my chocolate pound cake recipe.
To me, this was less messy, easier, faster and more accurate than freezing in ice cube trays.
Nelliegrace says
I freeze very fresh eggs, just lightly beaten, in small, square plastic food containers which each hold one egg. The hens are laying well. I hope to buy two hybrid pullets this month who should lays a few eggs through winter. The frozen ones are a back up, enough for a cake a week and scrambled egg occasionally.
Lana says
Remember that eggs are perfectly fine 4-6 weeks past the date.
Jenny says
I’m no expert. But, I’ve followed others instruction for water glassing eggs. I use pickling lime and water. Put my fresh, non-washed eggs from my laying hens in a big jar. Shelf stable, no refrigeration. Store in my cellar. My family and I have eaten these eggs up to two years later!! No, we have never gotten sick. They are fine. They do get a bit more “watery” the longer they sit. It’s to bad some of these old ways of doing things are getting lost.