Freezing Eggs

 

   

DID you know that you can freeze eggs?  Believe it or not you really can!  Here's how to do it...

Egg Whites:  Break and separate, then place into freezer containers, leaving 1/4 inch room at the top for expansion.
Whole Eggs:  Break into a mixing bowl, and beat until just blended.  Pour into freezer containers, leaving 1/4 inch at the top.
Egg Yolks:  You'll need to add an "additive" to prevent the yolks from becoming really thick when frozen.  For eggs to be used in savory dishes, beat in 1/8 tsp per egg.  For eggs to be used in sweet dishes, beat in 1 1/2 tsp sugar or corn syrup per egg.

Once the eggs are in the freezer containers, seal tightly, label with the number of eggs and the date, and freeze.

To use frozen eggs, thaw them overnight in the refrigerator or under running water.  For whole eggs and egg yolks, you'll need to use them right away.  For egg whites, they will beat to a higher volume if you let them sit at room temperature for about 1/2 hour after thawing.


Please send me a comment and let me know if you found this helpful.

Enjoy!
                                                                             Kathy