If your farmers market or chicken coop (or neighbor's coop) is bursting with fresh eggs, and you can't possibly eat them all before they go bad, you can freeze them! They last three to five weeks in the fridge, but they can keep in the freezer for up to six months. This recipe is for freezing egg whites and yolks together, but you can also freeze egg whites or yolks separately if you have leftovers from a dessert recipe or meal like an egg-white-only omelet. Just note that if you're freezing yolks separately, you'll need to add 1/8 teaspoon of salt or 1 1/2 teaspoons of sugar per 1/4 cup egg yolks (about four egg yolks) in order to keep the yolks from becoming too gelatinous to use.
Having eggs in the freezer also ensures that you'll never accidentally run out if you need them to make an emergency batch of healthy muffins for a potluck or to whip up some scrambled eggs for a prerace meal. Check out the simple instructions below to see how it's done.
I used a metal muffin tin, but you could use a plastic or silicone ice cube tray as well.
- 12 fresh eggs
- Crack all 12 eggs into a glass dish and gently scramble without letting a lot of air or bubbles get into the liquid.
- Grab a clean, dry muffin tin and distribute the liquid among the 12 wells. I found it easiest to use a tablespoon to scoop out 3 tablespoons per section. Cover with foil, and place flat in the freezer.
- After at least 3 hours, you can pop the frozen eggs into a plastic freezer baggie for easy storage — be sure to label with the date.
- When you're ready to use the eggs, just remove the amount you want from the freezer bag. Defrost in the refrigerator or in a small bowl resting in a larger bowl of warm water for about 10 minutes, then they're ready to use as you normally would.
Source: Calorie King
- Eggs, Breakfast/Brunch
- North American
- 12 servings
- Total Time
- 2 hours, 59 minutes, 59 seconds
- Calories per serving