How To Freeze Eggs // 3 Safe Efficient Ways
Who knew you could freeze eggs? Well, you absolutely can. In this post, I will share with you 3 safe and efficient ways to freeze eggs.
Why Freeze Eggs?
- Cost: Being able to preserve eggs by freezing them is a good thing to know. If you find a good deal on eggs and are allowed to buy more than two dozen, stock up on those eggs and freeze some of them.
- Supply: There is nothing worse than going to make a batch of cookies and after you have mixed all the dry ingredients, you realize you don’t have eggs!
Although there is nothing wrong with calling your neighbor and asking for a few eggs in return for some cookies, (which we do in our neighborhood), you can simply dip them into your frozen eggs storage instead.
- Time: Save yourself a little time by having eggs already prepped for cooking or baking ahead of time.
- Space: A carton of raw eggs can take up a lot of room in the fridge. Freezing them will move them from the fridge into the freezer, saving you a ton of space!
1- Freezing Individual Raw Eggs In Muffin Tin
This is a good method if you think you will be using only 1-2 eggs at a time.
***Egg yolks have a gelatinous property in them that will thicken when frozen. To keep this from happening just add 1/8 teaspoon of salt or sugar per egg before freezing, and it will stop this from happening. (SALT FOR SAVORY ITEMS – SUGAR FOR SWEET DISHES).
- Simply take a muffin pan, I like using this silicone form and crack an egg into each muffin cup.
- Add 1/8 teaspoon of salt or sugar.
- Whisk each egg carefully with a fork or small whisk to break up the yolk until just beaten.
- Place the muffin pan in the freezer to completely freeze the eggs.
Remove the muffin pan and transfer each frozen egg from the muffin pan into a zip-top freezer bag.
The silicone muffin pan allows you to EASILY pop these little frozen eggs out. No oil or scraping is needed!
Make sure to label the bag with the date. You’ll want to know how long the eggs have been in the freezer. *
Remove as much air from the bag as possible and zip the bag closed. Place the bag into the freezer and use them as needed.
- Place the desired amount of eggs into a bowl. Add 1/8 teaspoon of salt/sugar for each egg. Whisk well then transfer the eggs into a labeled freezer bag to store in the freezer.
- Indicate on the label how many eggs and the date.
- Lay the bag of scrambled eggs flat on a cookie sheet in the freezer. The eggs will freeze into a thin sheet and take up less room in your freezer.
- Remove the pan when frozen. Thaw and cook as usual.
3- Freeze Cooked Scrambled Eggs
You can also freeze scrambled eggs after they have been cooked.
This is a good way to meal prep for the week and to use in dishes like ham fried rice, or for a quick breakfast. They freeze well and taste really good.
- Let the cooked scrambled eggs cool completely.
- Place in zip-top bags, remove excess air, and seal.
- Label them and place them in the freezer.
How to Thaw Frozen Eggs
- Thaw individual eggs in a small container in the refrigerator with a lid overnight or for 4-5 hours.
- If you’re pressed for time, you can put the egg in a small bowl inside a bigger bowl of cold water. Cold water works since it’s still warmer than the frozen egg. The temperature difference also won’t shock the frozen egg, as warm or hot water might. This method takes 20 to 30 minutes.
- Once thawed, you can use them as you would use fresh eggs.
DO NOT REFREEZE EGGS!
How long will frozen eggs last?
According to the FDA, you should use the eggs within 1 year.
Common Questions:
Can You Freeze Egg Yolks and Egg Whites Separately?
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 instructions.
Common Questions:
Can You Freeze Egg Yolks and Egg Whites Separately?
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 instructions.
Can You Freeze an Egg in the Shell?
No! According to the USDA, if an egg cracks while it freezes, it needs to be thrown away.
Alternatively, if it doesn’t crack while freezing, the egg white and yolk don’t blend well together after being frozen this way, making the uses limited.
Jan Howell
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Jan Howell
Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.
