How to Freeze Eggs
From Jenny Sugar, POPSUGAR Fitness
Notes
I used a metal muffin tin, but you could use a plastic or silicone ice cube tray as well.
Ingredients
- 12 fresh eggs
Directions
- 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 [1]
Information
- Category
- Eggs, Breakfast/Brunch
- Cuisine
- North American
- Yield
- 12 servings
- Total Time
- 2 hours, 59 minutes, 59 seconds
Nutrition
- Calories per serving
- 72