How to Freeze Eggs
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How to Freeze Eggs
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How to Freeze Eggs - Learn how to freeze fresh eggs to preserve them for later use and then how to use them in everyday cooking and baking!
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Ingredients
- eggs
- kosher salt 1/8 teaspoon per whole egg
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Instructions
- Break an egg out of its shell into each indention of the muffin pan. Add 1/8 teaspoon salt to each whole egg. Whisk each egg carefully with a fork to break up the yolk until just beaten.
- Place the muffin pan in the freezer to completely freeze the eggs.
- Remove muffin pan and transfer each frozen egg from the muffin pan and place it into a zip top freezer bag that has been labeled with the date. Roll the zip top bag to remove as much air from the bag as possible and close. Return the bag and the eggs to the freezer for up to one year.
- To use a frozen egg, remove the number of individual frozen eggs you need from the zip-top bag and place it in a bowl (or bowls) in the refrigerator overnight to thaw. Then use immediately.
Equipments used:
Notes
- Only use thawed, previously frozen eggs in recipes where the egg is fully cooked: scrambled eggs, quiche, casseroles, desserts, etc.
- To thaw frozen eggs. To use eggs that have been frozen, remove the number of eggs needed and allow them to thaw in a bowl in the refrigerator overnight.
- To quickly thaw frozen eggs. You can also thaw them by running cold water outside a sealed ziptop bag of frozen eggs.
- If you need to use the eggs separately, remember to separate each egg into individual bowls. If you are using multiple eggs, then thawing together is fine.
- Do not refreeze eggs that have previously been frozen.
- Yes! Simply separate your egg whites into one muffin pan and your egg yolks into another. Add the salt to the egg yolks, whisk, and follow the rest of the recipe instructions.
- Yes! While I prefer to freeze my eggs individually so that I can use them as needed, if you normally use a certain number of eggs in your recipes, you can freeze a larger batch in a different type of container.
- Break your eggs into an airtight, freezer-safe container. Add 1/8 teaspoon salt for each egg yolk you have included in the container. Whisk to combine. Seal the container and store it in the freezer for up to a year.
Nutrition Information
Show Details
Serving
1egg
Calories
6kcal
(0%)
Carbohydrates
0.03g
(0%)
Protein
0.5g
(1%)
Fat
0.4g
(1%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.2g
Trans Fat
0.002g
Cholesterol
14mg
(5%)
Sodium
25mg
(1%)
Potassium
5mg
(0%)
Sugar
0.01g
(0%)
Vitamin A
20IU
(0%)
Calcium
2mg
(0%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 6 kcal
% Daily Value*
| Serving | 1egg | |
| Calories | 6kcal | 0% |
| Carbohydrates | 0.03g | 0% |
| Protein | 0.5g | 1% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 14mg | 5% |
| Sodium | 25mg | 1% |
| Potassium | 5mg | 0% |
| Sugar | 0.01g | 0% |
| Vitamin A | 20IU | 0% |
| Calcium | 2mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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5.0
21 reviews
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