Can you freeze liquid eggs?

Say, for instance, that I have too many eggs and I don't want to waste any. Can't I crack them open, beat somewhat to mix the yolks and whites then freeze it like that? I remember working for the food service in college and they always used liquid eggs, kept frozen which you'd have to thaw the day before, and they were used to make the scrambled eggs. I don't know if anything would have to be added to the eggs to be able to freeze them. Anyone know?

Also, now I'm reading about molting which I didn't consider, so if I'm going to have a long dry spell with no eggs, then maybe it would be a good thing to hold back some frozen liquid eggs for those times.

Are you asking if an egg is capable of freezing? If so, I am guessing that you have never had layers during winter yet. Leave an egg out in the coop for a few hours next January and you'll see.

I don't see why not. For scrambled egg I doubt you will see much difference. I am jealous that you have more eggs than you can eat!

good question!!....i'd like to know also!........also when our weather gets below freezing..and the eggs outside freeze during the night before we can get them in the morning, are they still ediable?..or do i have to throw them?.., Wendy

edited to add...NOT THAT I HAVE ANY EGGS YET!!!..

somebody (missprissy i think) posted that yes you can freeze them. I believe the method was scramble them then pour them in ice trays. Once frozen, pop them out and put them in storage containers. One egg cube is supposed to be the equivelant of one egg. But the texture of the egg wont be the same as the fresh stuff.

here's a thread on it.. https://www.backyardchickens.com/forum/viewtopic.php?id=50909

Excellent, thanks for the replies.

MaransGuy, yes, I am as dumb as they come, this is my first year with chickens! But ignorance can be bliss too, until it turns into a crisis. LOL!!

Here is what I found on the subject:
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.

Thank you PotterWatch, great information!

I freeze yolks and whites all the time depending on that pastry of what ever I'm making. Just put them in an ice tray, freeze, pop them out and keep them in a ziplok freezerbag.
Suck the air out with a straw before closing to prevent freezer burn.

Most bakeries use frozen liquid eggs. I was a bakery manager for over 15 years and my thought is,
"Who has time to crack that many eggs!"