Request: Freezing Eggs
Archived on 06/29/2009
By Ellen Brown
Selecting High-Quality Eggs: Select the freshest eggs you can find. Examine the shells to make sure they are free from cracks and blemishes. Raw eggs will expand while freezing so they cannot be frozen in the shell. Hard-boiled eggs do not freeze well.
Preparing for Freezing: Break each egg separately into a clean saucer, separating yolks from whites if necessary. Examine for freshness and remove any pieces of shell before mixing with other eggs. Fresh eggs have firm whites and plump yolks.
Whole Eggs: Mix yolks and whites together by stirring gently. Avoid creating air bubbles or foam which will compromise egg quality during freezing. Depending on your intended use, add 1 1/2 teaspoons of sugar (desserts) or 1/2 teaspoon of salt (main dish) for each cup of whole eggs to prevent yolk from becoming gummy. Package into suitable container, leaving 1/2 inch for headspace, seal and freeze. For cooking and baking, 3 tablespoons of this mixture is the equivalent of 1 whole egg.
Egg Yolks: Separate eggs and stir yolks together gently. Depending on intended use, add 1 1/2 teaspoons of sugar (desserts) or 1/2 teaspoons of salt (main dish) for each cup of egg yolks. This will prevent eggs yolks from getting gummy. Package, leaving 1/2 inch of headspace. Seal and freeze. For cooking and baking, 1 tablespoon of this mixture is the equivalent of 1 egg yolk.
Egg Whites: Separate eggs, and gently mix together egg whites. Avoid creating bubbles or foam. Adding sugar or salt to this mixture is not necessary. Package, leaving 1/2 inch of headspace, seal and freeze. For cooking and baking, 2 tablespoons of this mixture is the equivalent of one egg white.
Suitable Packaging: Freezer containers should be moisture and vapor resistant and should not be prone to cracking or breaking at low temperatures. Containers should provide protection against absorbing flavors or odors and should be easy to label. Suitable packaging for freezing eggs includes freezer-grade plastic bags, rigid plastic and glass containers.
Maximum Storage Time: 12 months at 0ºF.
Thawing: Thaw eggs in their container in the refrigerator. Allow approximately 1 day for thawing before you need to use them (8 to 10 hours per pint). Eggs can also be thawed in their containers under cold running water.
Tips & Shortcuts: Ice cube trays and muffin tins made great containers for freezing whole or separated eggs. Freeze them until firm and then transfer individual cubes into plastic bags for long-term storage. 1 cube of whole egg mixture = 1 egg.
Refrigerating Eggs: Eggs can be stored for at least 1 month, covered in the refrigerator. Store them in the bottom of the refrigerator where it's colder, instead of in the door.
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Tip: Freezing Eggs
Archived on 12/05/2005
| When I get an abundance of eggs, I crack them in a bowl, beat them, and pour in ice trays. When frozen pop them out and put in a baggie. Then later when I need an egg, I just take out how many I need and let thaw. they keep really well this way. One cube is equal to a medium or large egg, depending on your ice trays. Works great in recipes.
By lorac456 from Searcy, AR |
| Feedback: |
| RE: Freezing Eggs |
12/05/2005 |
| I think this is a great idea. How workable. Thanks for the tip. |
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By Little foot (Guest Post)
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| RE: Freezing Eggs |
12/06/2005 |
| I do the same thing with egg beaters. I never use more a fraction of the pint so this way I conserve and always have 'eggs' when I need them. |
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By Claudia- MD (Guest Post)
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| RE: Freezing Eggs |
12/06/2005 |
| I've bought eggs when they were on sale and had to come up with various recipes to use them up before the expiration date. I think your idea is just great! Thanks for the tip. I'll sure use it. |
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By sewingmamma
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| RE: Freezing Eggs |
12/10/2005 |
| Thanks so much!! I never would have thought to freeze eggs! |
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By crys7881
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Request: Freezing Eggs
Archived on 06/28/2005
| Requesting help, please. A neighbor of ours, who sells eggs, has gifted me with 10 dozen eggs. I have given away many of them, but still am left with more than I can comfortably use right now.
How can I freeze them to use in cooking later on? I think I have to separate them and freeze individually, but am looking for a tip on how I will know later on how much of the white and the yoke constitute a regular large egg?
Thanks for any help!
Sandie |
| Answers: |
| RE: Freezing Eggs |
05/05/2004 |
| No you can't. I did this years ago and I had egg popsicles. |
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By Dana. (Guest Post)
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| RE: Freezing Eggs |
05/05/2004 |
| I think you can. Yolks and whites have to be separated. Need more info. |
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By nolasandy (Guest Post)
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| RE: Freezing Eggs |
05/05/2004 |
| Yes you can freeze eggs, I have done this in the past but you won't be able to get sunny side up eggs again. You will be able to use them as scrambled or in recipes. We found out you can freeze them when my neighbors chickens got to laying so much we got sick of anything with eggs in it!! Hope this works for you. |
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By Terry (Guest Post)
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| RE: Freezing Eggs |
05/05/2004 |
| Yes you can freeze eggs but usually they can only be used for baking afterwards. Make a package of two or three eggs to be froze. Break open the eggs, give them a stir with a fork, put in ziploc freezer bags, and they will keep for quite a while. Hope this helps. |
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By Pam S. (Guest Post)
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| RE: Freezing Eggs |
05/06/2004 |
| Yes - separate yolks from whites - whites cannot be used for stiffly whipped recipes such as meringues after freezing.
Regards
Jo |
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By Jo Bodey
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| RE: Freezing Eggs |
05/12/2004 |
| Yes you can freeze eggs. The whites do not need to be seperated from the yolk. I never do it. However you can't freeze an egg in the shell. Well...you can but it isn't a good idea. I like to crack my eggs into an ice cube tray, yolk and all. Then when they are frozen I pop them out and put in a ziploc. Sometimes I scramble with a fork first...sometimes I don't. You will find that when you thaw the eggs they are a tad bit more runny. |
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By Becky (Guest Post)
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| RE: Freezing Eggs |
11/28/2004 |
| This web site gives information about storing eggs including instructions for freezing.
http://www.eggs.net.nz/egg_storing.htm |
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By Diana (Guest Post)
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| RE: Freezing Eggs |
06/29/2005 |
| Could you not use them for baking up a lot of meals and desserts in advance and freeze the results? You won't have to cook for a while and you haven't ruined the eggs. Quiches, cakes, casseroles and other things like that seem to freeze OK. |
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By guest (Guest Post)
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| RE: Freezing Eggs |
06/29/2005 |
| Hi,
We always froze eggs when I was growing up. We had lots of chickens. My Mom cracked the eggs into a large bowl. She then scrambled them with a fork. She took a small ladel and put them into ice cube trays. She froze them and put them into ziplock bags. She always told me that she used one egg cube to equal an egg. She used them in cooking, scrambled eggs, omletsand baking.
Enjoy your eggs!
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By stormey (Guest Post)
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