Preserve It! Freezing eggs is a viable and safe option
by UCCE Master Food Preserver of El Dorado County Laurie Lewis
Eggs: Such a perfect source of nutrition, a complete protein in a small oval shell. If you have fresh eggs from your own chickens or a local source, that’s wonderful. If you are purchasing them in a store at a high market price, remember that’s nutritional value you’re investing in!
If you are tempted by the better pricing of a 24-pack of eggs but are worried that you can’t consume them before they go bad, or if you raise chickens and are finding that you’re having a hard time keeping up with their egg output, then fear not. Freeze them! It’s a great way to keep stock on hand and avoid waste. Here’s how:
Break each egg into a bowl, then with a fork or whisk gently mix the yolk and white together, taking care not to whip the egg; you don’t want to incorporate air. If desired, strain the eggs through a sieve for a more uniform consistency. Once blended, pour the eggs into a freezer-safe container. If using a jar, allow a half-inch headspace between the top of the eggs and the lid to allow for expansion.
Eggs can also be frozen in ice cube trays. Standard wells will hold three tablespoons of egg mixture (the equivalent of about one whole egg); jumbo trays can hold two eggs in each well. Pour the blended eggs into the wells and freeze, then remove them from the tray and put the egg cubes into a vacuum seal bag or a Ziplock bag (removing as much air as possible). Return the bag to the freezer for storage. When needed, remove however many cubes you need for baking and cooking.
To help prevent graininess and gelatinized yolks, you can add 1.5 tablespoons of sugar or 1.5 tablespoons of corn syrup or one-half teaspoon of salt per cup of whole eggs. Yolks and whites can be frozen separately; simply follow the same process (whites alone do not need added sugar or salt).
Be sure to label and date the eggs (noting if you added sweetener or salt, as well as noting the number of eggs) on whatever container type you use, before storing in the freezer. For best quality, use frozen eggs within 12 months.
When you are ready to use frozen eggs, thaw them overnight in the refrigerator. Use as soon as they are thawed. Thawed egg whites will beat to better volume if you allow them to sit at room temperature for about 30 minutes. Use thawed frozen eggs only in dishes that are thoroughly cooked.
The UC Master Food Preservers of El Dorado County are a great resource for answers to your food safety and preserving questions. Email us at edmfp@ucanr.edu. For more information about our program, events, and recipes, visit our website at link.ucanr.edu/mfp-cs. Find us on Facebook, too (UCCE Master Food Preservers of El Dorado County)!