can I freeze eggs?

I'm wondering if you can freeze eggs, I have several dozen in my fridge and would like to thing I don't have to throw them out, so if I can freeze them how do I do it?

yes you can! This is from whatscooking america(dot)com

How To Freeze Eggs

Eggs can be frozen, but not in the shell!

It's best to freeze eggs in small quantities so you can thaw only what you need. An easy way to do this is to put them in an ice cube tray. Once frozen, transfer them to a freezer container and label.

As with any frozen food, it is best to thaw eggs in the refrigerator and use them as soon as they are thawed. Only use thawed eggs in dishes that will be thoroughly cooked.


Following are some easy instructions for freezing eggs:

Whole Eggs: To freeze whole eggs or yolks crack them into a bowl and gently stir to break up the yolk somewhat. Try not to incorporate air into the eggs. Label the container with the date and the number of eggs. They can be kept frozen for a year, and should be thawed in the refrigerator the day before you intend to use them.

Egg Yolks: To inhibit yolks from getting lumpy during storage, stir in a 1/2-teaspoon salt per 1-cup of egg or yolks. If using for desserts, use 1-tablespoon sugar or corn syrup per 1-cup yolks or whole eggs. Label the container with the date and the number of egg yolks. Use up extra egg yolks in recipes like sauces, custards, ice cream, yellow cakes, mayonnaise, scrambled eggs, and cooked puddings.

Egg Whites: Raw egg whites do not suffer from freezing (cooked egg whites are very rubbery). No salt or sugar is needed. Break and separate the eggs one at a time, making sure that no yolk gets into the whites. Pour into trays and freeze until firm. Label the container with the date and the number of egg whites. Use up extra egg whites in boiled frostings (i.e., 7-minute frosting), meringue cookies, angel food cake, white cakes, or meringue for pies.

Hard-Cook Egg Yolks: Hard-cooked egg yolks can be frozen to use later for toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least I inch above the yolks. Cover and quickly bring just to boiling. Remove from the heat and let stand, covered, in the hot water about 15 minutes. Remove with a slotted spoon, drain well and package for freezing.

Hard-cooked whole eggs and whites become tough and watery when frozen, so don't freeze them.



Egg Conversions:
These approximations are based on a large (2-oz) egg.
Other egg sizes may be more or less than the amounts listed below.


Whole Eggs
3 whole eggs = 1/2 cup
1 whole egg = 3 tablespoons
1/2 whole egg = 4 teaspoons

Yolks
6-7 yolks = 1/2 cup
1 yolk = 1 tablespoon

Whites
4-6 whites = 1/2 cup
1 white = 2 tablespoons

Dried Eggs
1 egg = 2 tablespoons egg powder + 2-1/2 tablespoons water

Quote:
Wow, thanks for that info, you've answered all my questions!!

Quote:
Wow, thanks for that info, you've answered all my questions!!

Ditto

My problem was always the yolks. I would let the eggs thaw and then run them through a blender. Not perfect but better. Great Scrambled!

I scramble mine up a dozen in a bag...and lay them flat to freeze.....instant omelette when supplies are low!!

I mix them in the blender, and then pour them into an ice cube tray i've sprayed with a little cooking spray. Once frozen, I drop them into a ziploc bag. Two cubes = 1 egg