Q. I noticed this morning that the best before date on my package of eggs is quickly approaching. There are still 8 eggs in there, and I don’t think I’ll be able to finish them before the best before date. I live alone, and eating all those eggs in a matter of a few days just isn’t possible. I would like to find a way to preserve their shelf life so that I don’t have to throw them away and so that I don’t have to use them all at once. Can you freeze raw eggs?
A. Yes, you can freeze raw eggs! Freezing eggs so that you maintain its edibility once thawed can be a bit tricky, so it’s important to follow a few steps along the way. First, many people try to just put the whole carton of eggs in the freezer, shells and all. This is unsafe, and not a recommended way to freeze raw eggs. Removing the eggs from the shell before freezing is an important step that shouldn’t be ignored.
How to Freeze Raw Eggs?
Egg yolks and egg whites freeze quite differently, and the results can range from either a rubbery consistency to a gel-like one when simply frozen without any advanced preparation. So, it’s not recommended to simply crack open an egg into a container and stick it in the freezer. Raw eggs freeze best when the white and the yolk are combined together, almost as though the eggs were scrambled.
For best results, crack the desired number of eggs into a bowl. Lightly beat or mix the eggs together with a fork so that the yolk and the white mix together. Then, the eggs can be frozen. To freeze a large batch of raw eggs, pour the entire mixture into a freezer bag or freezer safe container. Seal the bag or secure the lid, then label and date the eggs before freezing. Be sure to note the number of eggs in the bag.
To freeze eggs in smaller quantities, pour the egg mixture into muffin tins. Place the tin in the freezer until the mixed eggs are frozen. Remove, and place the individually frozen pieces into a freezer bag. Remove excess air, then label and date the freezer bags. Frozen raw eggs are best used within a year.
How to thaw Raw Eggs
To thaw frozen raw eggs, simply place the bag in the refrigerator or under running cold water until thawed. Then cook according to your recipe. Never refreeze thawed eggs, and use thawed eggs within 24 hours for best results.