Freezing Eggs

Safely keep eggs in the freezer for six months.

Eggs can be frozen whole, or with the whites and yolks separated. The most convenient way to freeze eggs is to package them according to the way you plan to use them, such as measured for use in an angel food cake, or whole eggs measured for family breakfast.

If you've never considered freezing eggs, you may be surprised at how many uses you can find for them, such as scrambling, baking, and making desserts with them. You can keep eggs in your freezer safely for about six months, but they must be removed from the shells.

Eggs can be frozen whole, or with the whites and yolks separated. The most convenient way to freeze eggs is to package them according to the way you plan to use them, such as measured for use in an angel food cake, or whole eggs measured for family breakfasts.

Here are some general guides for freezing eggs: Use a quick, clean technique, select fresh eggs of good quality and wash them before you crack them. Cool the eggs to thirty two degrees Fahrenheit. Don't freeze cracked eggs.

Whole eggs…

Break each egg into a saucer before you add it to a bowl with other open eggs and don't add it to the others until you are sure it's good. Also, break the yolks and thoroughly mix them with the whites. Use a fork or an electric beater at low speed to do this mixing, be careful not to whip air into the eggs.

You can prevent yolks from thickening by adding salt or sugar. Add one teaspoon of sugar per pint of eggs for baking and desserts. Strain this mixture through a wire sieve.

Freezing egg yolks…

Separate the yolks from the whites. Then, break the yolks and mix them. Use a fork or a portable rotary beater at low speed. Be careful not to whip air into the mixture. Just as before, you can add salt or sugar to prevent thickening. Use either one tablespoon of sugar or corn syrup or a half teaspoon of salt for each cup of eggs you are freezing; depending on the intended use. Put the yolks through a food mill or a medium mesh strainer.

Freezing egg whites…

Take special care in separating the whites from the yolks. Remove every trace of yolk with the tip of a clean spoon, whites will not whip well if there is yolk in them. Don't add any thing to the whites. Put them through a food mill or a medium size mesh strainer.

Containers…

For freezing eggs, good containers include ice cube trays, custard cups, and other small, plastic containers. Wrap these into tight pack ages that will be free of vapor and moisture. Label these packages carefully, noting whether the eggs contain salt or sugar. After the eggs are frozen, they may be removed from the cups or ice cube trays and stored in one large package.

Thaw frozen eggs in the refrigerator to help keep them from spoiling. Use the eggs promptly after they have thawed and do not refreeze them.

For more information on freezing eggs, contact your local County Extension Office.