If you have more eggs than you can use within a few weeks of buying them, you can break them out of their shells and freeze them. Freeze only clean, fresh eggs.
Break and separate the eggs, one at a time, making sure that no yolk gets in the whites. Pour the whites into freezer containers, seal tightly, label with the number of egg whites and the date, and freeze. For faster thawing and easier measuring, first freeze each white in a standard ice cube tray. Then transfer to a freezer container.
The gelation property of egg yolk causes it to thicken or gel when frozen, so you need to give yolks special treatment. If you freeze them as they are, egg yolks will eventually become so gelatinous that they will be almost impossible to use in a recipe. To help retard this gelation, beat in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup per 1/4 cup of egg yolks (about 4 yolks). Label the container with the number of yolks, the date, and whether you’ve added salt (for main dishes) or sweetener (for baking or desserts). Freeze.
Beat just until blended, pour into freezer containers, seal tightly, label with the number of eggs and the date, and freeze.
You can freeze hard-boiled egg yolks to use later for toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least 1 inch above the yolks. Cover and quickly bring just to boiling. Remove the pan from the heat and let the yolks stand, covered, in the hot water about 12 minutes. Remove the yolks with a slotted spoon, drain them well and package them for freezing. It’s best not to freeze hard-boiled whole eggs and hard-boiled whites because they become tough and watery when frozen.
Freezing eggs is easier than you might think, but there’s a catch: do not freeze eggs in the shell. Each egg needs to be removed from its shell. As the eggs freeze, they will expand and contract which could crack the shell if frozen whole. Once cracked, you can either separate them and freeze or keep them whole.
TO USE FROZEN EGGS
According to the USDA Food Safety and Inspection Service (FSIS), you can freeze eggs for up to one year. When you’re ready to use frozen eggs, thaw them overnight in the refrigerator or under running cold water. Use egg yolks or whole eggs as soon as they’re thawed. Thawed egg whites will beat to better volume if you allow them to sit at room temperature for about 30 minutes. Use thawed frozen eggs only in dishes that are thoroughly cooked. Source: United States Department of Agriculture Food Safety and Inspection Service. Can I Freeze Egg Yolks?
How to Freeze Eggs & How to Use Them
FAQ
Can you freeze eggs after cracking?
What is the proper way to freeze fresh eggs?
Can you freeze uncooked scrambled eggs?
How do you store cracked eggs in the fridge?
Can you freeze Cracked Eggs?
A standard ice cube tray should hold one cracked egg per slot. Sprinkle a pinch of salt over each cracked egg, cover the tray securely with plastic wrap, and stash in your freezer on a flat surface until they are frozen solid. At this point, you can pop them out, place them in an airtight plastic bag that is labeled with what they are and the date.
How long can raw eggs last in the refrigerator?
It can last from 4 to 5 weeks depending on the state of your refrigerator. Please make sure to check whether there are broken eggs before storing them in fridge. Remove broken eggs to prevent contamination with the other eggs.
Can you freeze eggs if they go bad?
Whether they’re cooked on their own for breakfast or whisked into cake batter, eggs are a versatile staple ingredient in many households. While a carton of eggs can keep for 3–5 weeks in the refrigerator, you may wonder whether it’s safe to freeze those you won’t be able to use before they go bad ( 1 ).
Can you freeze a whole egg?
For versatility, you should freeze eggs in separate containers based on their components (yolks and whites) to allow for more flexibility in your recipes. If you want to freeze your eggs whole (egg and yolk together) but without the eggshell, try using mini silicone muffin trays. Drop one egg in each muffin hole, and freeze the tray.