If you are separating the egg whites from yokes for freezing separate and freeze in sets of 2 or in a classic ice cube tray for single eggs worth.
You can pre scramble your eggs before freezing or even freeze in larger batches for thawing and making family size scrambled eggs.
When you are ready to use your frozen eggs take them out of the freezer and place into your refrigerator overnight. If you need them quickly place in a ziplock back and soak in warm water to thaw.
Egg yokes and whole eggs can be sued right away once thawed. This is perfect for using in your baking or whipping up a quick breakfast.
If you need to use egg whites and are looking to beat them up into a fluffy texture you will need to treat them a bit differently. Egg whites will beat into a fluffier texture if you make a point to bring them up to room temperature before beating.
Eggs can be frozen for up to a year. The main concern with frozen eggs is that they freeze-burn really easily and take on a rubbery texture. To prevent this make a point to seal your frozen eggs well. If you have a deep freezer store them there where it is far too cold to freezer burn.
I prefer to store large batches inside a vacuum sealer for long-term storage and place the bag into a zipper-style freezer bag once I open the sealed bag for use.
When your refrigerator is very full it is not uncommon for the top shelf to freeze over. For many families, this space is used for eggs and other smaller containers. If your eggs freeze over simply allow them to thaw and use them as normal. If the eggs cracked when they froze move to a small bowl while they thaw and use as soon as possible.
So many great ideas for making sure you never have to throw out an egg! Thanks for sharing my Healthy Zucchini Slice – it’s one we make regularly!