Freezing Eggs
Preserve your surplus eggs with this simple and practical guide to freezing eggs, a must-know kitchen hack for reducing food waste and ensuring you always have eggs on hand! This method involves cracking, gently beating, and portioning fresh eggs into freezer-safe containers or ice cube trays, making them perfect for future baking, cooking, or breakfast recipes. Enhance their usability by adding a pinch of salt for savory dishes or sugar for baking, which helps maintain their texture during freezing. With just 15 minutes of prep time, you'll effortlessly create a long-lasting stash of frozen eggs that stay fresh for up to 12 months. Whether you're prepping for a busy season or taking advantage of a bulk egg deal, learning how to freeze eggs is a smart and easy way to stretch your grocery budget while keeping your freezer stocked.
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Recipe Information
Ingredients
- 12 pieces Fresh eggs
- 1 teaspoon Salt or sugar (optional, for flavor preservation)
Instructions
Crack each egg into a bowl, one at a time, to ensure freshness and avoid mixing bad eggs with the good ones.
If you plan to use the eggs for baking or sweet recipes, add 1 teaspoon of sugar for every 12 eggs. For savory recipes, add 1 teaspoon of salt instead. This helps preserve the eggs' texture and prevents graininess during freezing.
Beat the eggs gently using a whisk or fork just until the whites and yolks are combined. Do not whip air into the mixture.
Pour the beaten eggs into freezer-safe containers or ice cube trays. If using ice cube trays, portion about 2 tablespoons of egg mixture per compartment (equivalent to one large egg).
Cover the containers or trays tightly with airtight lids or wrap them securely with plastic wrap, ensuring minimal exposure to air to prevent freezer burn.
Label each container or tray with the date and number of eggs inside so you can easily track how much you have stored and if older eggs should be used first.
Place the containers or ice cube trays in the freezer, ensuring they are stored flat until frozen solid.
Once frozen, transfer the eggs from the ice cube trays into a resealable freezer bag to save space, and return them to the freezer.
Frozen eggs can be stored safely for up to 12 months. To use, thaw them in the refrigerator overnight or under cold running water. Use promptly after thawing.
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2232 mg | 744% | |
| Sodium | 2369 mg | 103% | |
| Total Carbohydrate | 7.2 g | 3% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 7.2 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 12.3 mcg | 62% | |
| Calcium | 336 mg | 26% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 828 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
