Freezing Eggs Properly
You can freeze eggs for later, but whole eggs and yolks need preparation to maintain texture. Raw eggs should be beaten before freezing to prevent separation.
Freezing methods:
- Whole eggs: crack and lightly beat, then pour into freezer-safe containers or ice cube trays. Thaw in the fridge and use promptly.
- Egg whites: freeze directly in containers; they freeze well and keep for months.
- Egg yolks: add a pinch of salt or sugar before freezing to prevent gelation (use salty vs. sweet depending on future savory or sweet use).
Storage tips:
- Label with date and contents; use within 6 months for best quality.
- Thaw in the refrigerator overnight; use thawed eggs in cooked dishes, not for frying raw.
Frozen eggs are handy for baking and recipes where texture changes are acceptable.