- Mar 19, 2011
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Can't recall where I read that freeze or not freeze question. Anyway I was under the impression from previous research that eggs didn't freeze well . Good news from stilltasty.com and the egg board see how it's done below:
Can You Freeze Raw Eggs for Later Use?
Question: I bought some eggs a while ago and I now doubt that l'll be able to use them all over the next couple of weeks. Is it okay to freeze them?
Answer: Yes, you can successfully freeze raw eggs for later use. As the American Egg Board notes, fresh eggs will generally freeze well for up to a year.
For best results, youll need to do a little prep work before freezing whole eggs. First, always remove them from their shells when a raw egg freezes, its contents could expand and cause the shell to break.
Once youve cracked open the eggs, pierce the yolks, mix them to blend with the whites, and then add in either of the following: (1) one-half teaspoon of salt for every cup of raw eggs, if youre planning to use the eggs for savory or main dishes; or (2) one tablespoon of sugar for each cup of eggs, if youll be using them for baking or desserts. The salt and sugar both work to prevent the eggs yolks from becoming too gelatinous once frozen.
Place the egg mixture in covered airtight containers or heavy-duty freezer bags and theyll be ready for your freezer.
Can You Freeze Raw Eggs for Later Use?
Question: I bought some eggs a while ago and I now doubt that l'll be able to use them all over the next couple of weeks. Is it okay to freeze them?
Answer: Yes, you can successfully freeze raw eggs for later use. As the American Egg Board notes, fresh eggs will generally freeze well for up to a year.
For best results, youll need to do a little prep work before freezing whole eggs. First, always remove them from their shells when a raw egg freezes, its contents could expand and cause the shell to break.
Once youve cracked open the eggs, pierce the yolks, mix them to blend with the whites, and then add in either of the following: (1) one-half teaspoon of salt for every cup of raw eggs, if youre planning to use the eggs for savory or main dishes; or (2) one tablespoon of sugar for each cup of eggs, if youll be using them for baking or desserts. The salt and sugar both work to prevent the eggs yolks from becoming too gelatinous once frozen.
Place the egg mixture in covered airtight containers or heavy-duty freezer bags and theyll be ready for your freezer.
