Eggs can be refrigerated for a few weeks, however, sometimes you may have too many eggs to consume before they go bad, or you used whites in a recipe, but you don't want to eat the yolk at that point. By following the instructions below, you will learn how to freeze these eggs safely, without losing flavor or texture.
Method 1 of 4: Freezing Raw Whole Eggs
Step 1. Break eggs into a bowl
Always start by breaking eggs into a large bowl or other container. Raw egg, like any material that contains a significant amount of water, will expand when frozen. If eggs are frozen in shell, this expansion can crack the egg shell. In addition to mixing shell fragments into the edible part of the egg, this can also introduce harmful bacteria that are on the outside of the shell.
If eggs are near or past their expiration date, break them in a separate bowl before transferring to the larger container. Discard eggs that are discolored or have a strong, bad smell, then wash the bowl before breaking the next egg
Step 2. Beat eggs gently
Mix enough to break the yolks and make a uniform substance, but don't beat too much so as not to create too much air in the egg mixture.
Step 3. Add another ingredient to avoid lumps (recommended)
Raw yolks tend to become gelatinous when frozen. When mixed with whites, this can result in a grainy texture. There are two ways to avoid this, depending on how you use the eggs. If you are eating eggs alone or in savory dishes, add 1/2 teaspoon (2.5 ml) of salt to each cup (240 ml) of raw egg. If you want to use them in sweet dishes, mix 1 – 1.5 tablespoon (15 – 22 ml) of sugar, honey or corn syrup.
Step 4. Strain to improve uniformity (optional)
If you want a more consistent mix, pass the eggs through a sieve or colander over a clean bowl. This will also remove most of the eggshell fragments if they have mixed with the eggs.
Step 5. Freeze in freezer containers
Pour mixture into freezer containers, leaving 1/2 inch (1.25 /cm) of space between eggs and lid to allow room for expansion. Close containers tightly.
Another alternative is to freeze the egg mixture in an ice pan and place the frozen egg cubes in a larger, freezer-safe container. With this process, you can defrost as much as you need in an easier way
Step 6. Label the container with three important facts
Eggs typically maintain quality for several months, lasting up to a year, so it's better to tag them with dates than trust your memory. Remember to include:
- The freezing date.
- The amount of eggs you froze.
- The additional ingredient used (if you used any). This avoids the unpleasant surprise of using sugary eggs in a salty dish.
Method 2 of 4: Freezing raw yolks and whites separately
Step 1. Separate the eggs.
Carefully break the eggshell in half without dropping anything. Throw the egg back and forth between the two halves of the shell, letting the whites drain into a bowl until just the yolk remains in the shell. In addition to this, there are several other methods you can use.
Step 2. Mix egg yolks with other ingredients to avoid gelatinous consistency
Raw yolks become gelatinous after freezing, making them unsuitable for most recipes and unappetizing for consumption. Avoid this process by mixing the yolk with another ingredient. Use 1/2 teaspoon (2.5 ml) of salt for every cup (240 ml) of raw egg if you plan to use the ingredient in savory dishes. If you are going to use eggs for sweet dishes such as baked desserts, change the salt to 1 – 1.5 (15 – 22 ml) tablespoons of sugar, honey or corn syrup.
Step 3. Freeze the yolks
Store the egg yolk mixture in freezer containers, leaving a 1/2 inch (1.25 cm) space to allow the liquids to expand. Tightly close the containers before freezing and label them with the date of freezing, the number of eggs and the type of mixture (sweet or salty).
Use the yolks within a few months for best quality
Step 4. Stir the egg whites gently
Mix the whites to create a uniform texture without creating too many air bubbles in the mixture. Unlike yolks, whites do not need additional ingredients to preserve their quality when frozen for several months.
If the mixture is still uniform enough for your taste, pass the egg whites through a sieve over a clean bowl
Step 5. Freeze the egg whites
Like egg yolks, whites should be stored in glass or rigid plastic containers that are suitable for freezing. Leave 1/2 inch (1.25 cm) of space for expansion. Cover tightly and label with number of eggs and date of freezing.
Any type of raw egg can be placed in ice cube trays first. Once frozen, the cubes can be placed in sealed containers in the freezer. This makes it easier to withdraw only the desired amount for a given recipe
Method 3 of 4: Freezing Hard Boiled Eggs
Step 1. Separate the yolk
The cooked yolk can be frozen if properly prepared. Cooked egg whites, on the other hand, will become rubbery, hard and moist when frozen, not appetizing to eat. Separate the whites, eat or discard them, leaving only the yolks whole.
Step 2. Place the egg yolks in a pan of water
Carefully place the yolks in the bottom of the pan, making a single layer. Cover with enough water so that it is 1 inch (2.5 cm) above the yolks.
Step 3. Bring to the boil
Boil water quickly. Cover the pan to speed up the process.
Step 4. Remove from heat and wait
Remove pan from heat and let stand 10-15 minutes.
Step 5. Drain before freezing
Remove the yolks with a slotted spoon if you have one, or use a ladle to carefully place the yolks in a colander or sieve to drain the water. Place the egg yolks in a freezer container and close tightly.
Method 4 of 4: Using Frozen Eggs
Step 1. Thaw in the refrigerator overnight
Raw or cooked, the best way to thaw eggs is overnight in a cold environment such as the refrigerator, to prevent them from being exposed to bacteria. Any temperature above 4°C poses a significant risk of bacterial contamination in thawed foods.
- You can speed up defrosting by placing the container under cold running water.
- Never try to cook frozen eggs directly in the skillet or while preparing the dish. Do not let frozen eggs thaw at room temperature.
Step 2. Only use thawed eggs in well-cooked dishes
If thawed eggs are not cooked enough, they can pose a risk of bacterial contamination. The internal temperature of a thawed egg or the dish in which it is being used must reach at least 71°C. If you don't have a cooking thermometer to check the exact temperature, let the food cook well at high temperatures.
Step 3. Get some ideas for using the whites and yolks separately
If you have too many yolks, consider making custard, ice cream, or scrambled eggs. Use the egg whites to make homemade vanilla icing, meringue or white cake batter. Finally, boiled egg yolks can be crushed over salads or used whole as a side dish.
Step 4. Know how to use the right size of eggs
Use 3 tablespoons (44 ml) of thawed raw egg for each egg the recipe calls for. If eggs were frozen separately, use 2 tablespoons (30 ml) of thawed raw whites instead of one egg white, and 1 tablespoon (15 ml) of thawed raw yolks instead of one yolk.
Egg sizes can vary a lot, so don't worry too much about the exact amount. If you are making dough, you can adjust a dough that is too dry or too wet by adding more wet or dry ingredients to balance the preparation
If you are using “egg ice cubes” in a recipe but are not sure how many eggs each ice cube holds, measure the ice tray compartments. Do this by filling a compartment with water, using a teaspoon or measuring the milliliters until it is full
- Freeze only fresh eggs. If in doubt, here's how to tell if an egg is spoiled.
- Wash hands and all utensils after contact with raw eggs. Don't forget to wash the ice trays before reusing them to make ice.