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Freezing whole eggs is easy. You’ll need a bowl, ice cube tray, whisk, and of course eggs. Then follow these simple instructions to freeze your eggs:
- Open the shell and place the eggs in a bowl.
- Gently beat the egg whites and yolks until they are just combined. Be careful not to introduce too much air into the mixture.
- Pour the beaten egg mixture into ice cube trays. This allows you to freeze an amount about the size of half an egg.
- Place one or more ice cube trays in the freezer until the eggs are frozen. Once the egg “chunks” are firm, remove them from the tray and store in a ziplock plastic bag.
Unfortunately, you can’t freeze eggs in their shells, nor can you freeze eggs with the yolks intact. Therefore, you cannot use frozen eggs to make sunny-side-up egg breakfast. However, you can use them in almost any other recipe, including omelets and scrambled eggs. (We consider this a major win!)
How to Freeze Separated Eggs
frozen egg yolks
Freezing egg yolks is a little tricky because the yolks themselves have a tendency to thicken. You can use sugar or salt to prevent this problem.
- Open the eggshell and separate the yolk from the egg. Place the egg yolks in a bowl.
- Gently beat the egg yolks until they become liquid.
- If your egg yolks will be used in savory dishes, add 1/2 teaspoon salt per cup of egg yolks.
- If you plan to use eggs in a dessert recipe, add 1 1/2 teaspoons sugar per cup of egg yolks.
- Freeze the egg yolks in ice cube trays as you would with whole eggs.
Tip: One cube is equivalent to two egg yolks.
frozen egg whites
Frozen egg whites, on the other hand, are simpler: Once the eggs are separated, just pour the egg whites into an ice cube tray.
Tip: One cubic meter is equivalent to one egg white.
Use frozen eggs
Eggs frozen this way will keep in the refrigerator for up to one year. When you have a recipe that calls for eggs, simply follow the guidelines previously described to remove the correct number of egg cubes from the freezer and thaw them in the refrigerator for a day before using.
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