1/1 Photo of Freezing Eggs
A Tried & True method to have eggs in your house at all times. Make the most out of those great sales that happen just before the holidays. I have entered in the #1 just to post this recipe.
My Private Note
- 1Items Needed:.
- 3Ziplock Bags, various sizes.
- 4Permanent Markers.
- 5Freezing eggs will allow you to keep them for up to 1 yr. But they must be taken out of the shell. When freezing the eggs they will no longer work for a Fried Egg - seems to take away the "pretty" shape.
- 6Results are best when the eggs are beaten before freezing, allowing for a smoother product when thawed before use.
- 7Personal Recommendations of freezing in groups of 2 - 3 - 6 & 12 eggs per bag. Instructions for freezing individually below.
- 8Pre-made mixes such as cakes often call for 2 - 3 eggs.
- 9Batters such as for pancakes, french toast, scrambled eggs, baked egg dishes often need 6 or more eggs.
- 10The packages of 12 eggs would be for large families.
- 11Label ziplock bags PRIOR to filling, making sure to mark the NUMBER of eggs in the bag along with the DATE. (Month & Year is fine).
- 12Fill the bags with the number required, and carefully press out all the excess air possible.
- 13Lay filled bags flat in deep tray and place in freezer. When frozen place individual bags of same amount into GALLON size or HUGE ziplock bags, to keep the amounts more organized.
- 14Once the bags are frozen they will be easy to stand up side by side with zippers upright.
- 15TO FREEZE 1 EGG AT TIME - Beat egg lightly and place in ice-cube trays sprayed slightly with non-stick spray. When frozen, pop out cube and place in ziplock bag.
- 16TO USE:
- 17Place the amount of eggs needed in the REFRIGERATOR 24-48 hours PRIOR to use.
- 18NEVER THAW EGGS ON COUNTER TOP!
- 19If there still appears to be thick "globs" in the egg, a quick spin in the blender will smooth them out, or a good whisk.
- 20Use as you would normally from the shell.
- 22I have seen instructions stating that salt or sugar MUST be added when freezing eggs. I personally have NEVER done that, and after 15 yrs of using the above system MONTHLY, I have safely raised 7 children, not to mention several "strays" that chose to live with us for months at a time. There has NEVER been a problem at all!
- 23Servings & Time to Make:.
- 24This will vary on how much you decide to put up. Once you have a smooth system, very little time is involved.
- 25I have learned to use my Magic Bullet - ( THE best countertop equipment that I will ALWAYS have in my kitchen ) to give them a quick beat, and find the little spout great when pouring. I also place my ziplock bags upright in a BIG coffee cup so that it does not tip over!
- 26--------- For those suffering from * S E Y F E W S *
- 27(Separating Egg Yolks From Egg Whites Syndrome ).
- 28Just mark the bags accordingly. Perhaps a good Meringue is just around the corner -- maybe you want a really extra rich yellow cake or toss the extra "whites" or "yolks" into the next giant omelette or pancake mix.
- 29I have not tried it yet -- but I stumbled across Toasted Meringue Almond Clouds Toasted Meringue Almond Clouds by Chef mariajane tonight, and that will be my next egg white usage!
Browse Our Top Egg Recipes
Nutritional Facts for Freezing Eggs
Serving Size: 1 (8 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 11.9
- Calories from Fat 7
- Total Fat 0.7 g
- Saturated Fat 0.2 g
- Cholesterol 31.0 mg
- Sodium 11.8 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 1.0 g