According to the American Egg Board, if you are ever in a position where you have more eggs than you can use within a couple of weeks of buying them, you can break them out of their shells and freeze them. But make sure you freeze only clean and fresh eggs. So the answer is yes! Below we will go over each part of the egg and break down the steps to freezing (no pun intended).
Egg Whites
To freeze egg whites simply break and separate the eggs, one at a time, but when doing this make sure that no yolk gets in the whites. Next pour the whites into freezer-safe containers, sealing tightly, labeling the number of egg whites, and the dating them when frozen. Additionally, if you are looking for a faster thawing and measuring process versus the one we mentioned earlier, use a standard ice tray; placing a single egg white in each cube tray.
Egg Yolks
Egg Yolks are a bit tricky just because they tend to thicken or gel when frozen, so special treatments needs to be given here. If you freeze them as they are, egg yolks will eventually become so gelatinous that when it comes time to use them in a recipe it will be almost impossible. So to help retard this gelation, we recommend beating in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup per 1/4 cup of egg yolks (about 4 yolks). Then labeling each container with the number of yolks, the date, and whether you’ve added salt (for main dishes) or sweetener (for baking or desserts). Freeze.
Whole Eggs
Whole Eggs need to be beat until blended, then poured into freezer containers, sealed tightly, labeled with the number of eggs, dated, and frozen.
[sc name="trending-articles" ]
Hard-Boiled Eggs
Now for Hard-Boiled eggs, one can freeze hard-boiled egg yolks to use for a later time for toppings or garnishes. To do this, carefully place the yolks in a single layer in a saucepan and add enough water to come at least 1 inch above the yolks. Cover and quickly bring just to boiling. Remove the pan from the heat and let the yolks stand, covered, in the hot water about 12 minutes. Remove the yolks with a slotted spoon, drain them well and package them for freezing. It’s best not to freeze hard-boiled whole eggs and hard-boiled whites because they become tough and watery when frozen.
To Use Frozen Eggs
Using an in-home freezer, one can freeze eggs for up to one year. Then when you’re ready to use frozen eggs, thaw them overnight in your refrigerator or under running cold water; making sure you are using proper food handling practices. Then it is recommend to use egg yolks or whole eggs as soon as they’re thawed. Thawed egg whites tend to beat to better volume if you allow them to sit at room temperature for about 30 minutes. Also, please not that thawed frozen eggs should only be used in dishes that are thoroughly cooked.
According to the American Egg Board, if you are ever in a position where you have more eggs than you can use within a couple of weeks of buying them, you can break them out of their shells and freeze them. But make sure you freeze only clean and fresh eggs. So the answer is yes! Below we will go over each part of the egg and break down the steps to freezing (no pun intended).
Egg Whites
To freeze egg whites simply break and separate the eggs, one at a time, but when doing this make sure that no yolk gets in the whites. Next pour the whites into freezer-safe containers, sealing tightly, labeling the number of egg whites, and the dating them when frozen. Additionally, if you are looking for a faster thawing and measuring process versus the one we mentioned earlier, use a standard ice tray; placing a single egg white in each cube tray.
Egg Yolks
Egg Yolks are a bit tricky just because they tend to thicken or gel when frozen, so special treatments needs to be given here. If you freeze them as they are, egg yolks will eventually become so gelatinous that when it comes time to use them in a recipe it will be almost impossible. So to help retard this gelation, we recommend beating in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup per 1/4 cup of egg yolks (about 4 yolks). Then labeling each container with the number of yolks, the date, and whether you’ve added salt (for main dishes) or sweetener (for baking or desserts). Freeze.
Whole Eggs
Whole Eggs need to be beat until blended, then poured into freezer containers, sealed tightly, labeled with the number of eggs, dated, and frozen.
[sc name="trending-articles" ]
Hard-Boiled Eggs
Now for Hard-Boiled eggs, one can freeze hard-boiled egg yolks to use for a later time for toppings or garnishes. To do this, carefully place the yolks in a single layer in a saucepan and add enough water to come at least 1 inch above the yolks. Cover and quickly bring just to boiling. Remove the pan from the heat and let the yolks stand, covered, in the hot water about 12 minutes. Remove the yolks with a slotted spoon, drain them well and package them for freezing. It’s best not to freeze hard-boiled whole eggs and hard-boiled whites because they become tough and watery when frozen.
To Use Frozen Eggs
Using an in-home freezer, one can freeze eggs for up to one year. Then when you’re ready to use frozen eggs, thaw them overnight in your refrigerator or under running cold water; making sure you are using proper food handling practices. Then it is recommend to use egg yolks or whole eggs as soon as they’re thawed. Thawed egg whites tend to beat to better volume if you allow them to sit at room temperature for about 30 minutes. Also, please not that thawed frozen eggs should only be used in dishes that are thoroughly cooked.
According to the American Egg Board, if you are ever in a position where you have more eggs than you can use within a couple of weeks of buying them, you can break them out of their shells and freeze them. But make sure you freeze only clean and fresh eggs. So the answer is yes! Below we will go over each part of the egg and break down the steps to freezing (no pun intended).
Egg Whites
To freeze egg whites simply break and separate the eggs, one at a time, but when doing this make sure that no yolk gets in the whites. Next pour the whites into freezer-safe containers, sealing tightly, labeling the number of egg whites, and the dating them when frozen. Additionally, if you are looking for a faster thawing and measuring process versus the one we mentioned earlier, use a standard ice tray; placing a single egg white in each cube tray.
Egg Yolks
Egg Yolks are a bit tricky just because they tend to thicken or gel when frozen, so special treatments needs to be given here. If you freeze them as they are, egg yolks will eventually become so gelatinous that when it comes time to use them in a recipe it will be almost impossible. So to help retard this gelation, we recommend beating in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup per 1/4 cup of egg yolks (about 4 yolks). Then labeling each container with the number of yolks, the date, and whether you’ve added salt (for main dishes) or sweetener (for baking or desserts). Freeze.
Whole Eggs
Whole Eggs need to be beat until blended, then poured into freezer containers, sealed tightly, labeled with the number of eggs, dated, and frozen.
[sc name="trending-articles" ]
Hard-Boiled Eggs
Now for Hard-Boiled eggs, one can freeze hard-boiled egg yolks to use for a later time for toppings or garnishes. To do this, carefully place the yolks in a single layer in a saucepan and add enough water to come at least 1 inch above the yolks. Cover and quickly bring just to boiling. Remove the pan from the heat and let the yolks stand, covered, in the hot water about 12 minutes. Remove the yolks with a slotted spoon, drain them well and package them for freezing. It’s best not to freeze hard-boiled whole eggs and hard-boiled whites because they become tough and watery when frozen.
To Use Frozen Eggs
Using an in-home freezer, one can freeze eggs for up to one year. Then when you’re ready to use frozen eggs, thaw them overnight in your refrigerator or under running cold water; making sure you are using proper food handling practices. Then it is recommend to use egg yolks or whole eggs as soon as they’re thawed. Thawed egg whites tend to beat to better volume if you allow them to sit at room temperature for about 30 minutes. Also, please not that thawed frozen eggs should only be used in dishes that are thoroughly cooked.
Choosing a selection results in a full page refresh.
