How to Freeze Eggs
Learn how to safely freeze raw and cooked eggs in a few simple steps!
Servings: 12 eggs
Calories: 755kcal
Ingredients
- 12 eggs
- 1 tsp salt or sugar
Instructions
- Lightly scramble the eggs. Stir with a fork until the yolk and whites are blended together without incorporating air.
- Add salt or sugar to your eggs - don't skip this part!! Egg yolks have a gelatinous property in them that will thicken when frozen. By adding in salt or sugar before freezing, it will stop it from happening.
- Add in 1 teaspoon of salt per cup of eggs for eggs that will be used for savory items like scrambled eggs, omelets or souffles.
- Add in 1 teaspoon of sugar per cup of eggs for eggs that will be used for cake, desserts or sweet items.
- If you are freezing individual eggs, use 1/8 teaspoon of salt or sugar for each egg.
- Store your eggs. Cover and freeze in a muffin tin or ice cube tray until frozen (about 4-6 hours), and then transfer them to freezer containers or freezer-safe bags.
- Label your eggs. Add the date, the quantity and make a note on your storage container if you used salt or sugar in the eggs. Make sure you adjust the recipe to compensate for the sugar or salt that you used in your eggs. Your eggs are now good for up to a year.
Notes
Thawing Eggs - To thaw eggs, always do so in a closed container in the refrigerator for 6-8 hours or overnight and use immediately. To thaw the ice cubes, use a small covered dish. To speed up thawing, place container in a bowl of cold water. Egg whites can be stored, thawed, in the refrigerator for 2-3 days. DO NOT REFREEZE EGGS.
Freezing Egg Whites - Stir the egg whites together with a fork, and then freeze and package them in quantities you will use for recipes etc. It's good to note that egg whites seem to whip up better and fluffier than after they're frozen - so freeze away!
Freezing Egg Yolks - Beat the egg yolks slightly with a fork, add your salt or sugar to them with the same quantities as above, and then freeze and package the same way as you would whole eggs above. It's also good to note here that egg yolks don't freeze as favorably as egg whites, but are still usable in sauces etc.
Always freeze eggs in the amount that you will use at one time. Use ice cube trays or muffin tins to portion the eggs out correctly with this conversion guide.
1-1/2 tablespoons yolks = 1 egg yolk
2 tablespoons whites = 1 egg white
3 tablespoons eggs = 1 whole egg
Clearly mark your freezer bags with the date one year from freezing to make sure you use your frozen eggs within the safety window.
Nutrition
Serving: 1g | Calories: 755kcal | Carbohydrates: 4g | Protein: 66g | Fat: 50g | Saturated Fat: 17g | Cholesterol: 1964mg | Sodium: 750mg | Potassium: 729mg | Sugar: 2g | Vitamin A: 2851IU | Calcium: 296mg | Iron: 9mg