Now that the chickens are producing like mad again I decided to try and freeze some of their eggs. Did you know that you can freeze eggs. Well, as long as you freeze them properly, you can freeze them for up to 4 months! How cool is that?
Here’s some freezing basics, if you want to give it a whirl:
Whole Eggs
To freeze whole eggs, crack them into a big bowl, blend them up, and then transfer the blended eggs into an airtight container and freeze.
Egg Yolks Only
Egg yolks can get too gelatinous to work with if you don’t store them right, so to freeze them, you need to take an extra step. Beat 1/8 of tsp. of salt or 1 1/2 tsp. sugar or corn syrup per 1/4 cup of yolks into the mixture before transferring to an airtight container and freezing.
Egg Whites
Break and separate the eggs. Pour the whites into an airtight container and freeze. If you need to be able to measure whites out more easily, try freezing them individually in ice cube trays, then moving them into an airtight container.
Hard Boiled Egg Yolks
While they aren’t tasty just on their own, hard boiled egg yolks can be frozen and then used in soups and/or as salad toppings. Just hard boil the eggs, remove the yolks from the whites and place them into an airtight container.
When it is time to use the eggs, here’s a quick guideline on quantities:
2 Tbsp. thawed egg whites = 1 large fresh egg white
1 Tbsp. thawed egg yolk = 1 large fresh yolk
3 Tbsp. thawed whole egg mixture = 1 large fresh egg
Do you freeze your eggs? Would you be willing to try it?
~Mavis
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Lorinda McKinnon - the Rowdy Baker says
Thank you! I’ll give this a whirl. I hate running low on eggs in the winter, so this fall I’ll try to get ahead a bit by freezing some. Great, helpful post.
Practical Parsimony says
I freeze eggs and use them a year later, but mostly within six months. I usually freeze eggs in the summer for baking or scrambled eggs in the winter.
I beat two eggs at a time, pour into a 4 oz. Ball canning/freezing jar. Since my chocolate pound cake takes five eggs, I beat those and put into an 8 oz. Ball canning/freezing jar, also known as a jelly jar. I place a previously used flat/lid and ring on. Make sure the flat/lid is not bent.
If the five eggs won’t fit into the 8 oz. jelly jar, I just use what fits in the 8 oz. jar for the pound cake! Some of my hens lay huge eggs, so there is no standard here.
It might seem that beating two at a time is painstaking work, but it goes quickly. ISince I never use yolks or whites separately for anything, I don’t freeze those.
My freezer defrosts itself, so the eggs dumped together from an ice cube tray would thaw just enough to stick together. I have plenty of the Ball jars in 2 oz., 4 oz., and 8 oz. size, so this is not a burden.
More people should try freezing their surplus. I have enough to share and enough to freeze from my two hens.
Practical Parsimony says
And, I try to remember to add salt.
Susan says
I have frozen eggs with good success. I simply defrost them and use them for baking.
Debbie A. says
Sounds like a great idea! I love to freeze food items and since I have plenty of eggs from my 12 chickens I think I’ll do this.