Q. I like to buy fresh eggs from the farmer’s market, but I’m afraid they will go bad if I don’t eat them quickly enough. I would like to freeze some for later, but I don’t know if it will ruin the eggs. Can you freeze eggs?
A. Yes, you can freeze eggs! Most people would never think to freeze eggs, but it’s quite simple and an effective way to store eggs you’re not ready to use. There is one important thing to remember about freezing eggs, and that is that eggs can’t be frozen in their shells.
To freeze whole eggs, simple pour the desired number of eggs into a bowl and lightly mix them to break up the yolk. There’s no need to whisk vigorously, as you don’t want to add a lot of air to the eggs, instead you’re just mixing the yolk and the white together a little bit. Pour the eggs into an airtight freezer safe container or freezer bag, and label with the date and the number of eggs for later reference.
To freeze egg whites, separate the whites from the yolks of the desired number of eggs. Pour the egg whites into an airtight freezer safe container or freezer bag, and label with the date and the number of egg whites for later reference.
To freeze egg yolks without the whites is a bit of a trickier process. Egg yolks can become too thick to use effectively in recipes if frozen without first adding something to them. If you plan to use the yolks later in savory dishes, add about 1/8 of a teaspoon of salt to a mixture of 4 yolks. For yolks that will be used in sweet dishes, add about 1 ¼ teaspoons of sugar or corn syrup per 4 yolks. Mix and then store in airtight freezer safe containers or freezer bags, and label with the date and number of yolks for later reference. Frozen eggs, whites, and yolks can be safely frozen for up to a year.
Whole cooked eggs are not ideal for freezing, and are best used while still fresh. Cooked eggs become rubbery and unappealing after being frozen.
To thaw frozen eggs, place the package in the refrigerator or under cold running water until thawed. Thawed eggs should be used immediately in dishes that will be completely cooked through. Do not freeze dishes that use thawed eggs in the ingredients.
As a rough guide to substituting amounts, Egg Farmers of Canada (eggs.ca) state that 3 tablespoons of thawed whole egg is equal to one fresh egg, 2 tablespoons of thawed egg white is equal to one large egg white, and 1 tablespoon of thawed egg yolk is equal to 1 yolk.