Q. My young child loves to eat scrambled eggs, and wants them almost every morning. I don’t have time to make him scrambled eggs every day, but would like him to be able to eat them when he feels like it. I’ve thought about making a batch for the week, but then they might go to waste if he doesn’t want them every day. So what I really want to know is, can you freeze scrambled eggs or will the texture be rubbery or gross?
A. Yes, you can freeze scrambled eggs. Actually, this is one of the best ways to freeze eggs, because egg whites tend to get rubbery when frozen. However, when mixed in with the yolk, the egg whites are able to retain a more edible texture. Scrambled eggs can be frozen successfully and easily reheated for quick morning meals.
How to freeze scrambled eggs?
To get the best results, don’t overcook the eggs. In fact, leaving the scrambled eggs a little bit runny can help keep the texture from getting too rubbery. Cook scrambled eggs according to your favourite recipe. Let the eggs cool completely before freezing. For easy thawing and serving, freeze the eggs in individual serving sizes. To do that, portion the eggs out into the cups of a muffin tin. Place the muffin tin in the freezer until the eggs are slightly frozen, about 20 minutes.
Remove the individual servings of eggs from the tin and wrap each one in a double layer of plastic wrap to avoid freezer burn. Place the individually wrapped servings in a freezer bag. Squeeze out the excess air, and seal the bags. Label and date each freezer bag, and place in the freezer. Frozen scrambled eggs should be eaten within a year of freezing, although some would say they are best consumed within 3 to 6 months.
Scrambled eggs can also be frozen in larger servings by placing the eggs in a large freezer safe container with a layer of plastic wrap covering the eggs to avoid freezer burn. They can also be placed directly in freezer bags with the air removed or in vacuum sealed packages.
To thaw scrambled eggs, remove from the freezer the night before and simply reheat in the morning in a frying pan or in the microwave. Scrambled eggs can also be reheated directly from frozen, placed in the microwave on low heat. Stir to evenly distribute heat. Thawed eggs should be eaten immediately, and should never be refrozen.
Can we freeze raw eggs ?
These must be shorn beforehand. Raw eggs can be frozen to 0 degrees Farenheith or -18 degrees Celsius and must be used within four months.
Egg whites can be frozen “as is”. Pour into a suitable airtight container, leaving enough room for expansion. Enter the number of blanks and the date on the container and freeze. The white of a large egg can be replaced by 2 tbsp. at table (30 ml) thawed white.
In the case of whole eggs or yolks, beat them to mix only. Pour them in a suitable hermetic container on which you will write the number of eggs and the date. A large fresh egg can be replaced by 3 c. (45 mL) thawed whole eggs.
Egg yolks thicken or coagulate when frozen. To prevent the formation of granules in the yolk, just add 1/8 c. 1/2 teaspoon salt or 1-1 / 2 tsp. (7 mL) sugar or corn syrup for every 1/4 cup of egg yolks (50 mL or about 4 yolks). Indicate on the label the number of yolks, the date and if you added salt (main dishes) or sugar (desserts). The fresh yellow of a large egg can be replaced by 1 tbsp. tablespoons (15 mL) thawed yellow.
Freeze the eggs in small quantities and thaw only the required portions. An easy way to freeze eggs is to put them in a container of ice cubes. Once frozen, transfer to a suitable container and label them. As with all other frozen foods, it is best to defrost the eggs in the refrigerator and use them as soon as possible. Use thawed eggs only in well-cooked dishes.
To freeze cooked eggs
You can actually freeze whole cooked eggs without any problem. Cook small omelets or frittatas in individual portions – cooked in a muffin tin for example – and garnish with what you want (onion, pepper, ham, cheese, etc …). Let them cool and then freeze in an airtight container or bag. You can then reheat them in the microwave and voila!
On the other hand, whole hard boiled eggs and cooked egg whites tend to become chewy on freezing. It is therefore not advisable to freeze them. However, hard-boiled egg yolks are freeze-free and can be stored for up to one year.
Good to know
Liquid eggs sold at the supermarket are pasteurized. That’s why their shelf life is longer than that of fresh whole eggs. They also keep for four months in the freezer, like liquid whole eggs.