Ever find a great sale on eggs and wish you could stock up and really take advantage of it? Too bad they’re only good for a few weeks—or are they? Although it might sound unusual, freezing is one of the simplest ways to preserve eggs so they don't go to waste. And with a stock in the freezer, you’ll always have eggs handy when you need them! For best results, always freeze eggs when they are fresh.
How to freeze eggs
1. 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.
2. 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.
3. Mix up the whole eggs with a whisk or fork and pour the mixture into an ice cube tray. Two ice cubes is 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.
4. 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.
5. Store in the freezer for up to one year.
6. Thaw eggs by placing them in the refrigerator a day before you intend to use them.
7. Cook with your eggs as usual!
Check out our many other “How to Freeze” articles here!