Can You Freeze Eggs? – Best Tips on Freezing Eggs
Ah, the incredible edible egg! It’s such a versatile ingredient. You can bake, fry, and stir-fry them in just minutes for a quick breakfast. And by learning how to boil eggs and how to poach eggs, you’re well on your way to more sophisticated uses like Deviled Eggs and Eggs Benedict. And let’s not even get started on all the desserts you can make!
But most egg recipes don’t call for a whole carton. And since they’re usually sold in dozens, you might be faced with an impending expiration date written on the side of the box before you know it. Rather than throwing them away or risking waiting until after that date to try your luck, consider a longer-term solution like freezing.
Can you freeze eggs you might be wondering? The short answer is yes! You can freeze whole eggs, egg whites and yolks. No matter what types of eggs you have, they can last a lot longer—we’re talking about this Months longer – if you freeze them. All you have to do is follow a few Eierpert tips that we have for you here.
Now, before we break down the details, we need to be clear that we are talking about chicken eggs here. While these tips might work for other eggs like duck and quail, this advice applies to everyday standard chicken eggs that you would easily find at the store.
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What is the best way to freeze fresh eggs?
First, make sure your eggs are fresh. For pasteurized and store-bought eggs, you can trust the expiration date on the side of the carton. But if they’re a little over their date, or you’re getting farm-fresh eggs with no expiration date, try the egg float test to make sure they’re worth using.
The easiest way to freeze full eggs is to use clean, empty ice cube trays. A standard ice cube tray should hold one cracked egg per slot. Sprinkle a pinch of salt over each beaten egg, cover tray securely with plastic wrap and store on a flat surface in your freezer until frozen solid. At this point you can take them out and place them in an airtight plastic bag labeled with what they are and the date.
If you have excess yolks (e.g. from making an egg white omelet) you can repeat the exact same process to freeze as you would with whole eggs. Don’t worry if they’re whole or break, as most recipes require you to whisk the yolks anyway. Save them for tasty ideas like lemon curd ice cream, cream puffs, and hollandaise sauce.
Egg whites are magic and worth saving for a whole host of ideas. From buttercream to royal icing to meringue-laden cakes, they whip up so delightfully for so many uses. To freeze egg whites, follow the same process as for whole eggs or yolks, but omit the salt. Or if you use them a lot When baking, take a tip from pro pastry chefs and freeze them in bulk. Measure the egg whites in a liquid measuring cup in half-cup or whole-cup increments, pour into plastic containers, and freeze. Just be consistent with the measurements and label them accordingly.
Can you freeze eggs in the shell?
Do not freeze eggs that are still in the shell. The main reason for this is that as the eggs freeze, the liquid in them expands and cracks the shell. This can result in pieces of shell breaking or mixing with the eggs. It can also lead to spoilage and bacterial contamination and also change the texture of the eggs. You can easily avoid these risks by removing the eggs from their shell and following the instructions above.
Do frozen eggs taste different?
You may have wondered why you add a pinch of salt to the eggs before freezing. Egg yolks tend to thicken and change texture as they freeze, and the salt helps prevent this. Egg whites are fine, so you don’t need the salt if it’s separated. When you add salt, frozen eggs shouldn’t taste much different than fresh eggs, except they’re slightly saltier. The amount of salt is negligible and should therefore not affect the recipes. But if you want to be on the safe side, simply reduce the amount of salt in the recipe a bit to compensate.
How long do frozen eggs last?
If stored properly, frozen eggs can be stored in the freezer for up to a year. However, they taste best if eaten within four months of freezing. Remember that as with any item you keep in the freezer, you should label what it is, the quantity, if applicable, and the date you put it in. That way you won’t guess what it is or when you put it there six months later!
To thaw whole eggs, yolks, or egg whites, remove the required amount and place in the refrigerator overnight to thaw. You can also store them in a plastic bag and thaw them in a bowl of cold water or cold running water to speed up the process. Remember, cold water, not hot, so you don’t accidentally boil the eggs.