Eggs can usually be stored for several weeks if kept in a closed container in the refrigerator. However, sometimes you may have too many eggs to work with that they end up rotting, or you just use the egg whites according to the recipe but don't want to eat the yolks at this time. Follow the instructions below to safely freeze eggs and not lose flavor or texture.
Step
Method 1 of 4: Freezing Whole Raw Eggs
Step 1. Crack the eggs in a bowl
Always start by breaking the eggs into a large bowl or other container. Raw eggs, like any other ingredient that contains a significant amount of water, will expand when frozen. If eggs are frozen with their shells on, then the expanding contents of the eggs will cause the eggs to crack. In addition to making the egg shell fragments mix with the edible contents of the egg, a broken egg will allow harmful bacteria from the outside to enter the egg shell.
If eggs are approaching or past their expiration date, break each egg into a “test bowl” before transferring to a larger container. Discard eggs that have changed color or have a strong or unpleasant odor, then wash the test bowl before using it for the next egg
Step 2. Beat all the eggs slowly
Mix in eggs at least enough to break the yolks or make an even mixture by whisking until everything is combined. However, try not to beat too long so that air can't get into the egg mixture.
Step 3. Add other ingredients to prevent lumps (recommended)
Raw egg yolks tend to become thick when frozen. If the egg yolks and egg whites are frozen, they will have a lumpy texture. There are two main ways to prevent this, depending on the intended use for the eggs. If you're using only eggs for cooking or mixing in salted dishes, beat in teaspoon salt for every 240 ml of raw eggs. If you're using it for a sweet dish, beat it with 1-1.5 tablespoons of sugar, honey, or corn syrup.
Step 4. Sift the beaten eggs to obtain an even liquid (optional)
If you want to make the egg liquid more even, strain it through a sieve or filter basin over a clean bowl. This will also remove any broken eggshells if any were mixed in the egg when it was cracked.
Step 5. Place the beaten eggs in a freezer-safe container and freeze
Pour the beaten eggs into a freezer-safe container, leaving an inch of space between the eggs and the lid to allow for expansion. Close the container tightly.
Alternatively, freeze the beaten eggs in a clean ice cube tray, then transfer the frozen eggs to a freezer-safe container. This will make it easier to melt the number of eggs you need
Step 6. Label the container with three important details
Eggs are still of good quality for a few months to a year, so it's better to label the container rather than relying on memory alone. Don't forget to provide a description consisting of: Remember to include:
- The date on which the eggs were frozen.
- Number of frozen eggs.
- Additional ingredients you mix into the eggs (if any). This will help you avoid unpleasant surprises, such as using sugared eggs for salty dishes.
Method 2 of 4: Freeze Egg Whites and Raw Egg Yolks Separately
Step 1. Separate the eggs
Break the egg shell in half carefully, so that the contents of the egg do not fall into the container. Transfer the raw eggs alternately from one part of the eggshell to the other, and allow the whites to drip slowly into the bowl until only the yolk remains in the shell. There are several other methods that you can use as well.
Step 2. Mix the egg yolks with the other ingredients so they don't thicken
Raw egg yolks thicken when frozen, making them unusable in recipes and for some people they don't taste good when eaten. Prevent this by mixing the egg yolks with other ingredients. Use teaspoon of salt for every 240 ml of raw egg yolk if you want to use it for salty dishes. If you're using it for a sweet dish like a baked dessert, don't use salt, but mix 1-1.5 tablespoons of sugar, honey, or corn syrup.
Step 3. Freeze the egg yolks
Store the yolks in a freezer-safe container, leaving 1.25 cm (1.25 cm) of space to allow for expansion. Cover the container tightly before freezing and label it with the number of eggs used, date frozen, and type of mixture (salty or sweet).
For best quality, use egg yolks for only a few months
Step 4. Gently stir in the egg whites
Mix all the egg whites to make a more even mixture, without too many air bubbles in it. Unlike egg yolks, raw egg whites do not require additional ingredients to maintain their quality in the freezer for several months.
If the mixture is still too lumpy or uneven to your liking, strain it through a sieve over a clean bowl
Step 5. Freeze the egg whites
As with egg yolks, egg whites should be stored in a strong, freezer-safe glass or plastic container. Leave 1.25 cm of space to allow expansion. Close tightly and label with a description of the number of eggs and the date when frozen.
All kinds of raw eggs can be poured into ice cube molds first, once frozen, transfer them to a closed container, and put in the freezer. This will make it easier to separate only the number of eggs needed for a particular recipe
Method 3 of 4: Freezing Boiled Eggs
Step 1. Separate the egg yolks
Boiled egg yolks can be frozen with proper preparation. Boiled egg whites will taste rubbery, hard, and wet when frozen, making them unpleasant to eat. Take the egg whites and eat them or separate them, leaving the yolks intact.
Step 2. Put the boiled egg yolks in a pot of water
Carefully add the egg yolks to the pan with only one layer. Put the water in the pan at least 2.5 cm above the surface of the yolk.
Step 3. Boil the egg yolks
Bring the water to a boil quickly. Cover the pot to speed up this process.
Step 4. Remove the pan from the stove and let it rest
Remove the pan from the stove and let it rest for 10-15 minutes.
Step 5. Drain the eggs before freezing
Remove the boiled egg yolks with a slotted spoon if you have one or use a vegetable spoon and place them carefully in a strainer bowl to drain the water. After that, put it in a freezer safe container and close it tightly.
Method 4 of 4: Using Frozen Eggs
Step 1. Melt the frozen eggs in the refrigerator overnight
Frozen eggs, whether raw or cooked, are best thawed overnight in a cool place such as the refrigerator, to avoid exposing them to bacteria. Refrigerator temperatures below 4ºC carry a significant risk of bacterial contamination of thawed/thawed food.
- You can safely speed up the melting process by placing the container of frozen eggs under cold running water.
- Do not cook frozen eggs directly on the pan or plate. Do not thaw frozen eggs at room temperature.
Step 2. Use melted eggs only for perfectly cooked dishes
Eggs that have been melted and not thoroughly cooked can carry the risk of carrying bacteria. The internal temperature of melted eggs or food is at least 71°C. Cook eggs at a high temperature for a longer time if you don't have a food thermometer to know the exact temperature.
Step 3. Come up with cooking ideas for using separate egg whites and yolks
If you have excess yolk, you can use it to make custard, ice cream, or scrambled eggs. Use whole egg whites to make white icing, meringue, or cake batter. Finally, hard-boiled egg yolks can be crushed over salads or used whole as a garnish.
Step 4. Learn how many eggs to use
Use 3 tablespoons (44 ml) of raw, melted eggs for each egg required in the recipe. If eggs are frozen separately, use 2 tablespoons (30 ml) of melted raw egg white instead of one egg white and 1 tablespoon (15 ml) melted raw egg yolk instead of one yolk.
Egg sizes vary, so there's no need to worry too much about the exact number. For baked goods, you can adjust the dry or wet dough by adding water or dry ingredients to balance it out
Tips
If you used "egg ice cubes" in a recipe but aren't sure how many eggs each "egg ice cubes" will contain, measure the spaces in the ice cube molds. Do this by filling each ice cube mold with water according to the size of a teaspoon (or ml) until it is full
Warning
- Freeze fresh eggs only. When in doubt, check out the article on How to Recognize a Rotten Egg.
- Wash hands and all eating utensils that have come in contact with raw eggs. Don't forget to wash the ice mold before using it again to make ice cubes.
