How to Freeze Eggs
Freezing eggs helps save those stray egg whites or egg yolks left over from meringues, custards, or even making cupcakes. You can freeze egg whites, egg yolks, or even whole eggs (after they've been cracked).
- large eggs whole eggs that have been cracked, only egg yolks, or only egg whites
- pinch salt Use 1 pinch of salt for every two egg yolks if using only egg yolks and you plan to use the yolks in a savory recipe.
- 3/4 teaspoon granulated sugar Use 3/4 teaspoon sugar for every two egg yolks if using only egg yolks and you plan to use the yolks in a sweet recipe.
Crack eggs and place into the wells of a cupcake tin as you deem appropriate for your use. Each well can hold one whole egg, two egg whites, or two egg yolks.
If you are using whole eggs or egg yolks, use a toothpick to break the yolk up a little bit.
If you are using only egg yolks, the yolks will thicken or gel when frozen. To prevent this, stir in either salt (if they're destined for savory dishes) or sugar (if they're destined for sweet dishes) prior to freezing.
Freeze filled cupcake tin overnight. (I recommend using a silicone cupcake tin.)
Pop the frozen eggs out of the tin and store them in a freezer-safe bag in the freezer. The eggs can be stored in the freezer for up to a year. (If eggs don't release from your tin easily, remove by resting tin in a warm water bath for a few seconds. The eggs defrost really quickly, so don't leave them in the water any longer than necessary!)
When ready to use, defrost in the refrigerator or in a bowl resting in warm water for about 10 minutes.
Use as you would any other eggs.
Calories: 652kcal | Carbohydrates: 9g | Protein: 55g | Fat: 42g | Saturated Fat: 14g | Cholesterol: 1637mg | Sodium: 702mg | Potassium: 607mg | Sugar: 8g | Vitamin A: 2376IU | Calcium: 246mg | Iron: 8mg