I’m a big fan of eggs. They are delicious, easy to make and, despite what you’ve been told over the years, very good for you. (There is a great article on why eggs should never have been demonized in the first place here.) Fortunately for me, I have six beautiful hens running around my backyard who happily deliver 4-5 colorful eggs every day. They are quickly eaten by my growing teenage boys (the eggs, not the chickens) but occasionally I sneak a few into the freezer to make up for those times when egg production slows down. Yes, you heard me right, I freeze eggs. Who knew?
Muffin Tin–spray with *cooking spray and then put in one whole egg per muffin slot. Once frozen, turn muffin tin upside down and tap on counter until eggs are released.
Silicone Baking Cups-–place a whole egg in each cup, no need to use cooking spray. Place on a cookie sheet to freeze. Once frozen, invert and press from the bottom to pop out eggs.
Plastic Egg Holders–same directions as muffin tin.
Ice Cube Tray–doesn’t have slots big enough to fit a whole egg but works great if you are separating yolks and whites. Spray with *cooking spray for easier releasing.*Frozen eggs are very difficult to get out of all containers except silicone. If you spray the containers with cooking spray first, they will come out much easier. If you choose not to use cooking spray, leave the container on the counter to thaw for a while and keep testing until they come out. Or you can have the container sit in a rimmed baking sheet filled with warm water to loosen the eggs. This will take about 30 seconds.
Once the eggs are frozen it is difficult to separate them. So if you plan on making recipes that require just yolks or whites then you’ll want to separate them before freezing. Ice cubes trays are the perfect size for this. You can spray them with cooking spray for easier removal.
Put your eggs in a plastic freezer bag and be sure to label it with the contents and a date. I forgot to put the date on this one before I took the picture but I did after. Frozen eggs will keep in your freezer for up to a year but I recommend using them within six months.
Things You Need To Know
1. Do not freeze eggs in their shells. The egg will expand as it freezes and likely break the shell. The fresher the egg, the more likely it will crack when frozen.
2. Thaw eggs at room temperature which will take 1-2 hours. Do not thaw in the microwave.
3. The egg whites will seem exactly the same after freezing and thawing. They will still beat stiff if you are using them for something like meringue or this awesome Sweet Yankee Cornbread.
4. The egg yolks will seem gelatinous and almost the texture of being cooked. Don’t worry. Just beat them with a fork until they become smooth, which will take a few minutes. Once smooth they will still be the texture of pudding but don’t freak out. I used them last night in my Sweet Yankee Cornbread recipe (it requires both eggs whites and egg yolks, separated) and it turned out perfect.
5. When you thaw out a whole egg, the white will seem normal and the yolk will be gelatinous and firm, almost like it’s cooked. Again, you need to beat the yolk until it is smooth, which will be easier than beating the yolk alone because the white adds liquid. The best and easiest method is to use a stick blender or small food processor or even your regular blender.
6. When freezing whole eggs you can use a fork to scramble them once they are in the muffin tin slots, before you put them in the freezer. You will still need to do step 5 but it will be quite a bit easier. Depending on how smooth you want your eggs, you might be able to skip the blender step altogether and just beat it into submission with a fork.
7. Once the whole eggs are completely scrambled you can use them in any recipe requiring eggs. I made my Double Chocolate Salted Cookies with two frozen eggs (following the directions in #4) and they turned out perfect. Again, if you’re baking with the eggs you could scramble them before freezing to make it a little easier.
8. You can make scrambled eggs for breakfast, no problem. I have scrambled them both with and without milk added, and they were delicious. If your plan is to use them for scrambled eggs, I recommend scrambling them before you freeze them, which is much easier than trying to scramble them after you thaw them out.
9. You can make a fried egg for breakfast but you can never get a runny yolk. Remember that when the egg thaws out the yolk will be semi-solid, not liquid and it will remain fairly solid when you fry it. The egg white will cook normally so when it starts to brown on one side flip the egg over and gently press the egg down with a spatula to spread the yolk out and cook it evenly (otherwise the yolk will stay the shape of a ball). Cook until the whites are done. You will end up with the yolks that are solid but still dark yellow and soft, similar to a medium boiled egg. Delicious!
So go ahead and freeze some eggs when you find yourself with a few too many. Fresh are always my first choice, but on some stormy night, when you’re in the middle of a baking frenzy and you suddenly run out of eggs, you’ll be so glad you did. You’re welcome!