Recipe: freezing eggs

Eggs

Freezing Eggs

Raw eggs can also be frozen. Just beat the whole egg until it is blended and store in a freezer container. Label with the number of eggs and the date. Use within four months. When using with recipes, substitute 3 tablespoons thawed whole egg for 1 large fresh egg.

Egg whites can be frozen as well. Pour them into freezer containers and label with the number of egg whites and the date.When cooking, substitute 2 tablespoons thawed egg white for 1 large egg white.

Egg yolks will thicken when frozen and may become impossible to use in a recipe unless they receive special treatment. To stop the thickening, beat in either 1/8 teaspoon salt or 1 teaspoons of sugar or corn syrup per cup of egg yolks (about 4 yolks). Label with the number of yolks, the date, and whether salt (for main dishes) or sugar (for desserts or baking) was added. Substitute 1 tablespoon thawed yolk for 1 large fresh yolk.

Freeze eggs in small quantities and defrost only what you need. An easy way to freeze them is to put them in an ice cube tray. When they are frozen, transfer to a freezer container and label. It is best to thaw eggs in the refrigerator and use them as soon as they are thawed. Only use thawed eggs in dishes that will be thoroughly cooked.