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Freezing Eggs You can freeze clean, fresh eggs, but not in the shell. Here's how: Whites: Break and separate the eggs, one at a time, making sure that no yolk gets in the whites. Pour them into freezer containers, seal tightly, label with the number of egg whites and the date, and freeze. For faster thawing and easier measuring, first freeze each white in an ice cube tray and then transfer to a freezer container. Yolks: Egg yolks require special treatment. The gelation property of the yolk causes it to thicken or gel when frozen, making it impossible to use in any recipe. To help retard this gelation, mix in either 1/8 teaspoon salt or 1/2 teaspoon sugar per 1/4 cup egg yolks (4 yolks). Label the container with the number of yolks, the date, and whether you've added salt (for main dishes) or sugar (for desserts or baking). Whole Eggs: Beat just until blended; pour into freezer containers, seal tightly; label with the number of eggs, date and freeze. Hard-Cooked Yolks: You can freeze hard-cooked yolks to use as toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least 1 inch above the yolks. Cover and quickly bring just to boiling. Remove from the heat and let stand, covered, in the hot water about 15 minutes. Remove with a slotted spoon, drain well and package for freezing. (Hard-cooked whole eggs and whites become tough and watery when frozen, so don't freeze them.) To Use Frozen Eggs: Thaw frozen eggs overnight in the refrigerator or under running cold water. Use yolks or whole eggs as soon as thawed. Once thawed, whites beat to better volume if allowed to sit at room temperature for about 30 minutes. Substitute 2 tablespoons thawed egg white for one large, fresh white. Substitute one tablespoon thawed egg yolk for one large fresh yolk. Substitute three tablespoons thawed whole egg for one large fresh egg. Use thawed frozen eggs only in dishes that are thoroughly cooked. Source: North Carolina Cooperative Extension |
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