Don’t Know What To Do With Extra Eggs? Freeze Them!


How to Freeze Eggs

 

Easter, when we tend to eyeball the big 5 and 10 dozen egg crates because the price is SO much better than buying them by the dozen.  Only to discover, yet again, that dying 5 dozen eggs with say only 2 kids is not only an ambitious task, but also presses us to despise eating eggs altogether for several weeks after the event is over.

Sound familiar?

Now I have 4 children and so 5 dozen eggs isn’t really that many when you break it down.  But say this isn’t the case for you.  Have you ever purchased a bulk deal like this and then come to regret it because you just can’t eat that many eggs before the pull date?

Or better yet, do you go and purchase eggs at the store several times over before you realize you had a dozen lurking somewhere in the far back of your fridge – and the pull date is tomorrow?

Several years back I came across an old Coldspot freezer booklet from way back in 195(?), and in there were all sorts of neat-o freezing ideas, including one for eggs!  And it was super easy too.

Way too easy…

 Freezing Eggs

Crack open your eggs and drop them into a bowl with about a 1/2 tsp of salt (or 1Tbsp sugar) per 1 cup of eggs, give it a quick, gentle stir to mix the yolk and white together and pour into an ice cube tray.  1 cup equals roughly 4 large eggs.  The gentle stirring keeps any excess air from getting into them.  Then simply freeze like you would ice cubes, pop them out, and place in a freezer storage container.  They didn’t have ziplocs back then, but they work great for this.

The salt/sugar is a stabilizer for the yolks and will keep them from getting gelatenous.  Choose your stabilizer depending on what you will be using the egg for (cakes or caseroles, etc…).

How to Freeze Eggs

You won’t be able to use these for sunny side up eggs, but for scrambles, caseroles, cakes, anything where the egg gets beat up, this works great!  And they store for up to one year this way.

For those of you who don’t have ice cube trays, you can also use muffin tins.  I like the ice cube trays however because the deep ones are about the size of a medium egg so I know how many I’m actually using for recipes and such.

If you are planning on using them fairly quickly, I have heard of people actually dropping them directly into the ice cube tray without stirring and having success.  Again, parts of the egg will get rubbery after a while so you may want to do a little trial before you invest too heavily into this process.

Have you ever done this?  Please feel free to share your best practices below!

 


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