Try this Freezing Eggs recipe, or contribute your own.
Suggest a better descriptionIngredients and Equipment Needed
Eggs – You’ll only want to use fresh, clean eggs.
Salt – You’ll need ? teaspoon salt for each whole egg. The added salt prevents the egg yolk from becoming more gelatinous and changing texture when frozen. You can also use ? teaspoon of sugar instead of salt if you know you’ll use your eggs in sweet recipes. However, I have found it easier just to use salt since I use salt in my sweet and savory recipes. It makes using frozen eggs in everyday cooking much more versatile. If you are a baker and use a lot of eggs for baking, you may find using sugar more appealing. Just make sure to mark your freezer storage bag.
Muffin Pan – You’ll use a clean, dry muffin pan.
Fork – a fork is used to whisk together your whole egg and salt.
Plastic wrap (or your favorite freezer-safe wrap) – used while freezing your eggs.
Freezer-safe container – Use to store your frozen eggs.
Add eggs to muffin pan. Break an egg out of its shell into each indention of the muffin pan. Repeat until the muffin pan is filled.
Add salt. Add ? teaspoon of salt to each egg.
Whisk. Carefully whisk each egg with a fork until it is just beaten.
Cover and freeze. Cover the muffin tin with freezer-safe plastic wrap and place it into the freezer until each egg is frozen well. I prefer to leave them in the freezer overnight to make sure they are completely frozen.
Long-term freeze. Remove the individual eggs from the muffin pan and place them into a dated freezer-safe container, such as a zip-top freezer bag. Remove as much of the air from the freezer bag as possible, seal the bag, and return it to the freezer.
How to Thaw and Use Frozen Eggs
To thaw frozen eggs. To use eggs that have been frozen, remove the number of eggs needed and allow them to thaw in a bowl in the refrigerator overnight.
To quickly thaw frozen eggs. You can also thaw them by running cold water outside a sealed ziptop bag of frozen eggs.
If you need to use the eggs separately, remember to separate each egg into individual bowls. If you are using multiple eggs, then thawing together is fine.
Can You Freeze Egg Yolks and Egg Whites Separately?
Yes! Simply separate your egg whites into one muffin pan and your egg yolks into another. Add the salt to the egg yolks, whisk, and follow the rest of the recipe instructions.
Can You Freeze All of Your Eggs Together in One Container?
Yes! While I prefer to freeze my eggs individually so that I can use them as needed, if you normally use a certain number of eggs in your recipes, you can freeze a larger batch in a different type of container.
Break your eggs into an airtight, freezer-safe container. Add ? teaspoon salt for each egg yolk you have included in the container. Whisk to combine. Seal the container and store it in the freezer for up to a year.
Properly prepared, frozen eggs will keep for up to one year in the freezer.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (10g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 15 | ||
Calories from Fat: 9 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 42.8mg | 13 % | |
Sodium 14.2mg | 0 % | |
Potassium 14.8mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 15
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