Raw eggs can be frozen for later use. Fresh eggs will generally freeze well for up to a year. However, you’d better remove them from shells as when a raw egg freezes, its contents could expand and cause the shell to break.
How to Freeze Whole Eggs or Yolks
First, select the freshest eggs that you can and wash them really well.
To freeze whole eggs or yolks, crack them into a freezer container, blend thoroughly and try not to incorporate air.
Egg yolks frozen by themselves or with their whites will thicken or gel when frozen. Adding 1/2 teaspoon of salt or 1 tablespoon of sugar per 1 cup of yolks or blended whole eggs will solve this.
At last, label the container with the number of eggs or yolks, the date, and freeze. Labeling might seem like a waste of time, but it can ensure you remember how long time it has been frozen.
How to Freeze Egg Whites
To freeze egg whites, first, break and separate the yolk from the whites. Note there should be no yolk mixed with the whites. Raw egg whites do not suffer from gelation like egg yolks so no salt or sugar is needed to be added. Pour the whites into freezer containers, seal tightly, label with the number of egg whites and the date. At last, put it in the refrigerator to freeze. If you want to make it easy to thaw and measure, you can freeze each white in an ice cube tray and then transfer to the freezer container.
Cooking with Frozen Eggs
To use the frozen eggs, thaw them first in the refrigerator for one night or under running cold water. Once thawed, the egg yolks and whole eggs should be used as soon as possible. And the dishes should be thoroughly cooked.
Whole eggs can be used to make scrambled eggs, omelets, frittatas, casseroles, and pasta. Egg yolks can be used in custards, dessert sauces, ice cream, and mayonnaise.
Thawed egg whites have nearly the same leavening power and are whipped as easily as fresh. They can be used in meringue, cakes, souffles, and breakfast foods.
