Eggs will keep for a couple of weeks if stored in the refrigerator. However, it happens that you have too many eggs that could rot before being eaten or you have only used egg whites in a preparation and do not know how to use the leftover yolks right away. Follow the instructions in the article to freeze eggs safely without losing their taste and texture.
Steps
Method 1 of 4: Freezing Whole Raw Eggs
Step 1. Break the eggs into a bowl
This is always the first action to take. Raw eggs, like any other water-rich ingredient, expand when frozen. If you try to freeze them in their shells, they will break. In addition to the fact that this accident will fill the egg with shell splinters, the bacteria present on the outside will contaminate the egg white and yolk.
If the eggs are close to or past their expiration date, break them one at a time into a "control" bowl before transferring them to a larger container. Eliminate any eggs that smell or have discolored color. Wash the "control" bowl before continuing
Step 2. Gently beat the eggs to blend them
Work them long enough to break the yolks or to create a smooth mixture. However, try not to incorporate too much air into it.
Step 3. Add another ingredient to prevent graininess (recommended)
Raw yolks tend to become gelatinous when frozen. If mixed with egg whites they can become grainy. There are two ways to prevent this from happening, depending on how you intend to use the eggs later. If you are going to cook them on their own or in a savory dish, add half a teaspoon of salt for every 240ml of raw eggs. If you are going to use them in sweet recipes, mix one and a half tablespoons of sugar, honey, or corn syrup.
Step 4. Filter the mixture to improve its homogeneity
You can use a sieve or colander placed on top of a bowl for this. This will remove even the smallest shell fragments that may have fallen into the compound.
Step 5. Freeze the eggs in a safe, freezer-safe container
Pour the mixture, however, leaving 1.25 cm of free space between the surface of the eggs and the lid to provide some space for the expansion process. Close the container tightly.
Alternatively, freeze the eggs in the ice trays, then remove the cubes from the molds and transfer them to a container with a lid. This will make it easier to calculate the amount of eggs needed for a recipe
Step 6. Label the container with three valuable pieces of information
The eggs keep well for several months up to a year, however it is better to know that "scripta manent" and not to trust only the memory. What you need to write is:
- The date you froze the eggs.
- The number of frozen eggs.
- The "anti-grain" ingredient you added. This way you avoid the nasty surprise of finding yourself sweet eggs in the onion omelette.
Method 2 of 4: Freeze Raw Yolks or Egg Whites
Step 1. Separate the egg white from the yolk
Break the shells carefully, being careful not to drop the contents. Transfer the egg from one half of the shell to the other, trying to hold the yolk and drop the egg white into a bowl. This article shows you several techniques.
Step 2. Mix the egg yolks with other ingredients to prevent them from becoming jelly
In fact, raw egg yolks, when frozen, have a tendency to become gelatinous and therefore unusable in many recipes. To prevent this from happening, you need to mix them with other ingredients. If you are going to use them for a savory dish, add half a teaspoon of salt to every 240ml of egg yolks. If you are going to use them in sweet recipes, mix one and a half tablespoons of sugar, honey, or corn syrup.
Step 3. Freeze the egg yolks
Store the egg yolks mixture in a freezer safe container leaving 1.25 cm of space between the surface and the lid to allow room for the expansion process. Seal the container carefully before placing it in the freezer, label it with the number of egg yolks in it, the date of freezing and the type of mixture (sweet or salty).
Use the yolks within a few months for best results
Step 4. Gently mix the egg whites
This will create a mixture with a more homogeneous consistency without incorporating too much air. Unlike egg yolks, raw egg whites do not require the addition of ingredients to preserve their quality for a long time in the freezer.
If the mixture seems too lumpy or uneven, you can sift it with a colander over a clean bowl
Step 5. Put the egg whites in the freezer
They should be stored, just like egg yolks, in rigid containers with lids that are safe for low temperatures and should be made of plastic or glass. Between the surface of the eggs and the lid there should be at least 1.25 cm of space to allow for the expansion of the product.
You can pour any type of raw egg into a clean ice cube tray and then transfer the cubes to a sealed freezer container. This makes it easier for you to take just the amount of egg you need for a recipe
Method 3 of 4: Freeze hard-boiled eggs
Step 1. Separate the yolk from the white
Hard-boiled eggs can be frozen if properly prepared. However, the cooked egg white becomes hard, rubbery and wet when frozen and therefore not at all pleasant to eat. Therefore, separate the yolks from the whites and throw or eat the latter immediately, trying not to break the reds.
Step 2. Put the egg yolks under water in a saucepan
Carefully arrange them in a single layer on the bottom of a pan. Cover them with enough water to submerge them under 2.5cm of liquid.
Step 3. Bring the eggs to a boil
They need to boil quickly, so put the lid on the saucepan to make the process easier.
Step 4. Remove the pan from the heat and wait about 10-15 minutes
Step 5. Drain the yolks
Remove them from the water with a slotted spoon, if you have it, or use a ladle and gently pour them into a colander. Transfer them to a freezer safe container and close the airtight lid.
Method 4 of 4: Using Frozen Eggs
Step 1. Thaw the eggs overnight in the refrigerator
Whether they are raw or cooked, it is best to gradually bring them back to a temperature above freezing in a cold place such as the refrigerator. This way you prevent them from being contaminated by bacteria. Any place with a temperature above 4 ° C puts the safety of food at risk during defrosting.
- You can speed up the process by putting the container under cold running water.
- Never try to fry in a pan or add frozen eggs to a preparation. Do not thaw them at room temperature.
Step 2. Use thawed eggs only in dishes that need to be well cooked
Partially cooked defrosted eggs are carriers of bacteria. The internal temperature of thawed eggs, once cooked, must be at least 71 ° C. If you do not have a food thermometer available, cook the eggs for a long time and at high temperatures.
Step 3. Find some recipes for using egg whites and yolks separately
If you have more egg yolks, make custard, ice cream, or scrambled eggs. If you have a lot of egg whites you can make an icing, meringue or angel cake. Finally, firm, frozen egg yolks can be chopped into a salad or used whole as a decoration.
Step 4. Learn how to calculate the doses for defrosted eggs
Use 44ml of frozen mixture for each egg the recipe calls for. If separate eggs are needed, 30ml of egg white equals one egg and 15ml of yolk equals the normal amount of one egg.
Egg sizes can vary a lot, so don't worry too much if the quantities aren't accurate. In baked preparations, you can modify the batter by adding more or less liquid or dry ingredients to balance the moisture of the mixture
Advice
If you use "frozen egg cubes" in a recipe but don't know exactly how much egg each cube includes, measure the compartments of the molds. To do this, fill a compartment with water, then pour the liquid into a graduated container (in ml) and read the result
Warnings
- Freeze only fresh eggs. If in doubt, read this article.
- Thoroughly wash your hands and utensils that have come into contact with raw eggs. Don't forget the ice molds either.
