Earlier this afternoon I let you know you can pick up eggs for FREE with purchase at Fry’s – great deal! Even if you can’t use them all right away, you can save yourself some expense by purchasing them and freezing them.
It’s actually very simple. If you have an overabundance of eggs, OR, if you would like to stockpile eggs, you can freeze fresh, clean eggs for later use – get those ice cube trays out.. they will come in handy!
Freezing Whole Eggs: Crack them, and beat them just until blended; freeze in a storage container that seals tightly and label with the date. Once thawed, 3 Tbsp = 1 Whole Egg.
Freezing Whites: Break the eggs & separate, being careful obviously – you don’t want the yolk in the white. Pour into freeze containers, or into an ice cube tray & freeze, then transfer to a container that seals tightly. Once thawed, 2 Tbsp = 1 Whole Egg White.
Freezing Yolks: Yolks thicken when they are frozen…. which makes them impossible to use after they are thawed; therefore, to prevent that beat the yolks together with 1/8 tsp of salt or 1/2 tsp sugar per every 4 eggs. Then freeze in ice cube trays & transfer to a container that seals tightly once frozen. Make sure you label with the number of yolks and the amount of sugar/salt you used so as to prevent more salt from being added if you use them in a recipe. Once thawed, 1 Tbsp = 1 Whole Egg Yolk.
Using the eggs is quite easy – you simply thaw them over night in the fridge. If you are using the whites, let them sit for 20 – 30 min at room temp. they’ll cook better.
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