How to Freeze Eggs
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How to Freeze Eggs
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Learn how to safely freeze raw and cooked eggs in a few simple steps!
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Ingredients
- 12 eggs
- 1 tsp salt or sugar
Instructions
- Lightly scramble the eggs. Stir with a fork until the yolk and whites are blended together without incorporating air.
- Add salt or sugar to your eggs - don't skip this part!! Egg yolks have a gelatinous property in them that will thicken when frozen. By adding in salt or sugar before freezing, it will stop it from happening.
- Add in 1 teaspoon of salt per cup of eggs for eggs that will be used for savory items like scrambled eggs, omelets or souffles.
- Add in 1 teaspoon of sugar per cup of eggs for eggs that will be used for cake, desserts or sweet items.
- If you are freezing individual eggs, use 1/8 teaspoon of salt or sugar for each egg.
- Store your eggs. Cover and freeze in a muffin tin or ice cube tray until frozen (about 4-6 hours), and then transfer them to freezer containers or freezer-safe bags.
- Label your eggs. Add the date, the quantity and make a note on your storage container if you used salt or sugar in the eggs. Make sure you adjust the recipe to compensate for the sugar or salt that you used in your eggs. Your eggs are now good for up to a year.
Notes
- Thawing Eggs - To thaw eggs, always do so in a closed container in the refrigerator for 6-8 hours or overnight and use immediately. To thaw the ice cubes, use a small covered dish. To speed up thawing, place container in a bowl of cold water. Egg whites can be stored, thawed, in the refrigerator for 2-3 days. DO NOT REFREEZE EGGS.
- Freezing Egg Whites - Stir the egg whites together with a fork, and then freeze and package them in quantities you will use for recipes etc. It's good to note that egg whites seem to whip up better and fluffier than after they're frozen - so freeze away!
- Freezing Egg Yolks - Beat the egg yolks slightly with a fork, add your salt or sugar to them with the same quantities as above, and then freeze and package the same way as you would whole eggs above. It's also good to note here that egg yolks don't freeze as favorably as egg whites, but are still usable in sauces etc.
- Always freeze eggs in the amount that you will use at one time. Use ice cube trays or muffin tins to portion the eggs out correctly with this conversion guide.
- 1-1/2 tablespoons yolks = 1 egg yolk
- 2 tablespoons whites = 1 egg white
- 3 tablespoons eggs = 1 whole egg
- Clearly mark your freezer bags with the date one year from freezing to make sure you use your frozen eggs within the safety window.
Nutrition Information
Show Details
Serving
1g
Calories
755kcal
(38%)
Carbohydrates
4g
(1%)
Protein
66g
(132%)
Fat
50g
(77%)
Saturated Fat
17g
(85%)
Cholesterol
1964mg
(655%)
Sodium
750mg
(31%)
Potassium
729mg
(21%)
Sugar
2g
(4%)
Vitamin A
2851IU
(57%)
Calcium
296mg
(30%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 12eggs
Amount Per Serving
Calories 755 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 755kcal | 38% |
| Carbohydrates | 4g | 1% |
| Protein | 66g | 132% |
| Fat | 50g | 77% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 1964mg | 655% |
| Sodium | 750mg | 31% |
| Potassium | 729mg | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 2851IU | 57% |
| Calcium | 296mg | 30% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
4.6
69 reviews
Excellent
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