Have you ever bought too many eggs, and just don’t have the time or inclination to use them before the date on the carton? I have.
If you have read my Keys To Saving, you know I try to avoid throwing away food. So can you freeze them? Yes you can.
For more like this, read Hey, You Can’t Freeze That, Can You?
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.