I'm a "breakfast" kind of person. I love breakfast foods. There is a local family restaurant that has a menu choice that requires a pizza pan to hold it all. Yeah, I've ordered it and cleaned the pan. But when I'm cooking eggs, I don't always use the dozen before the expiration date, so I have to throw some away. Is like flushing money down the toilet. I found a simple solution about freezing eggs to increase their shelf and shell life.
Below is a summary from Incredible Edible Egg and Frugal Living. But some explanation is needed. You can't simply put the whole egg in the shell in the freezer. Why? Just like making ice cubes from water, as it freezes, it expands. So, guess what would happen if you did put a whole egg in the freezer? Right...it would expand, so it would break the shell. Now you ask "Okay, so what do I do?"
Whole Eggs
Mix the yolks and egg whites together. Pour the egg mixture into a container, seal tightly, and freeze. Using an ice cube tray (sealed in a freezer bag) is an AWESOME idea. 2 cubes = 1 whole egg.
Egg Yolks
To prevent thickening, stir in 1/2 teaspoon of salt (or 1.5 tablespoons of sugar, if the eggs will be used for baking) for every one cup of yolks. Pour into a container, seal tightly, and freeze.
If you use the ice cube tray suggestion from above, 1 cube = 2 egg yolks.
Egg Whites
No special prep is required. Just pour the whites into a container, seal tightly, and freeze.
If you use the ice cube tray suggestion from above, 1 cube = 1 egg white.
Using Frozen Eggs
Thaw in the refrigerator for a day/overnight or in the microwave before using. Eggs will keep in the freezer for up to a year.
Observations
Below is a summary from Incredible Edible Egg and Frugal Living. But some explanation is needed. You can't simply put the whole egg in the shell in the freezer. Why? Just like making ice cubes from water, as it freezes, it expands. So, guess what would happen if you did put a whole egg in the freezer? Right...it would expand, so it would break the shell. Now you ask "Okay, so what do I do?"
Whole Eggs
Mix the yolks and egg whites together. Pour the egg mixture into a container, seal tightly, and freeze. Using an ice cube tray (sealed in a freezer bag) is an AWESOME idea. 2 cubes = 1 whole egg.
Egg Yolks
To prevent thickening, stir in 1/2 teaspoon of salt (or 1.5 tablespoons of sugar, if the eggs will be used for baking) for every one cup of yolks. Pour into a container, seal tightly, and freeze.
If you use the ice cube tray suggestion from above, 1 cube = 2 egg yolks.
Egg Whites
No special prep is required. Just pour the whites into a container, seal tightly, and freeze.
If you use the ice cube tray suggestion from above, 1 cube = 1 egg white.
Using Frozen Eggs
Thaw in the refrigerator for a day/overnight or in the microwave before using. Eggs will keep in the freezer for up to a year.
Observations
- Sunny side up eggs disappear because you've mixed & frozen the whole eggs, but scrambled eggs or omelettes are tasty too
- Scrambled eggs (with bacon & cheese) or omelettes are delicious & simple when wrapped in a tortilla
- Freezing hard boiled eggs isn't recommended since the whites become tough & watery when thawed
- Labeling with a Sharpie & the date helps you keep the NEW expiration date in mind
- Frozen eggs should not be used in a recipe unless they are completely cooked
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