Before you know it, Easter will be here and you’ll be using eggs for all sorts of baking and Easter crafts. Or, will you? I’m sure you’ve witnessed how expensive eggs are. Now is the time to stock up and freeze your eggs. I’ll tell you how, and it’s super simple.
Once you find out where to buy cheap eggs, take advantage of it. Although it might sound unusual, freezing is one of the simplest ways to preserve eggs so they don’t go to waste. It’s a great way to extend their shelf life and ensure that you always have eggs on hand for cooking and baking. For best results, always freeze eggs when they’re fresh.
Here’s How to Freeze Eggs
- Crack each egg one at a time first into a small saucer or bowl to check for freshness and remove any shell pieces, then add to the other eggs in a larger mixing bowl.
- Add 1 ½ tablespoons of corn syrup, 1 ½ tablespoons of sugar or ½ teaspoon of salt per cup of eggs, depending on intended use after thawing. For example, add sugar if you are planning on using your eggs for a sweet recipe like cinnamon rolls. Adding sugar or salt helps prevent graininess after thawing.
- Mix up the whole eggs with a whisk or fork, and pour the mixture into an ice cube tray. Two ice cubes are the equivalent to one full egg. If desired, you can also separate the whites and yolks and pour them separately into ice cube trays. In this case, one cube equals two egg yolks. For the egg whites, one cube is equivalent to one egg white.
- Remove the cubes once they are frozen and package them in freezer-safe containers or freezer zip bags. Label each bag using a permanent marker (like a Sharpie).
- Cook with your eggs as usual!
How to Freeze Eggs Without Corn Syrup
- Start by cracking the eggs into a bowl and whisking them together until the yolks and whites are well combined.
- Pour the beaten eggs into a freezer-safe container, such as a plastic freezer bag or an airtight container. Be sure to label the container with the date and the number of eggs inside.
- If you’re using a plastic freezer bag, remove as much air as possible from the bag before sealing it. This will help prevent freezer burn.
- Eggs can also be frozen in an ice cube tray. Simply pour the beaten eggs into the tray and freeze until solid. Once frozen, remove the egg cubes from the tray and transfer them to a freezer-safe container.
Notes:
- Eggs can be stored in the freezer for up to 6 months. To use frozen eggs, simply thaw them in the refrigerator overnight before using them in recipes.
- Keep in mind that frozen eggs may have a slightly different texture than fresh eggs, and may not work as well for recipes that require eggs to be whipped or beaten until stiff peaks form.
- Only the egg white and yolk should be frozen.
- Don’t freeze eggs in their shells, as the shells can crack and allow bacteria to enter the egg.
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