Shell eggs are washed, rinsed, sanitized, and candled, then broken, monitored for quality and imperfections, and yolks separated from whites by automation. Separation is not necessary if whole eggs are being processed. Egg products are then clarified, filtered, pasteurized and filled into containers and frozen at –10° to –40°F (–23.3° to –40°C).
Egg yolks and whole eggs generally must be mixed with sugar, salt, or other edible ingredients such as corn syrup, phosphates, or other carbohydrates, to prevent gelation (increased viscosity) caused by the lipid portion of the lipoproteins in the freeze-thaw cycle. (When the protein molecules interact with each other upon thawing, they form insoluble aggregates that make thawed yolks gel-like and gummy.)
Gelation of the yolk or whole egg may be prevented by homogenization and the addition of about 10% sucrose or sodium chloride prior to freezing. Some egg white products contain an ester-type whipping agent such as triethyl citrate.
Defrost only as much as needed, in unopened containers, in refrigerator or under cold running water.
With extended storage, some physical changes like coagulation of certain protein fractions of egg whites or gelation of the yolk, may occur.
Frozen eggs cannot be refrozen once thawed. Store thawed eggs at the coldest possible refrigerator temperature (40° to 45°F, 4.4° to 7.2°C).
Some ways to use frozen raw eggs include:scrambling them with cheese and vegetables.using them in a make-ahead breakfast casserole.baking them into a quiche or frittata.using them to make baked goods like cookies, cakes, or muffins.
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scrambling them with cheese and vegetables.
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using them in a make-ahead breakfast casserole.
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baking them into a quiche or frittata.
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using them to make baked goods like cookies, cakes, or muffins.
Shell eggs are washed, rinsed, sanitized, and candled, then broken, monitored for quality and imperfections, and yolks separated from whites by automation. Separation is not necessary if whole eggs are being processed. Egg products are then clarified, filtered, pasteurized and filled into containers and frozen at –10° to –40°F (–23.3° to –40°C).
Gelation of the yolk or whole egg may be prevented by homogenization and the addition of about 10% sucrose or sodium chloride prior to freezing. Some egg white products contain an ester-type whipping agent such as triethyl citrate.
Egg yolks and whole eggs generally must be mixed with sugar, salt, or other edible ingredients such as corn syrup, phosphates, or other carbohydrates, to prevent gelation (increased viscosity) caused by the lipid portion of the lipoproteins in the freeze-thaw cycle. (When the protein molecules interact with each other upon thawing, they form insoluble aggregates that make thawed yolks gel-like and gummy.)
Defrost only as much as needed, in unopened containers, in refrigerator or under cold running water.
With extended storage, some physical changes like coagulation of certain protein fractions of egg whites or gelation of the yolk, may occur.
The Best 2 ways to Freeze Eggs | Food Preservation
FAQ
Can you do anything with frozen eggs?
What to make with frozen eggs?
Can frozen eggs be thawed and used for baking?
What to do with frozen eggs?
Once your frozen egg is cooked to perfection, it’s time to season it with your favorite herbs, spices, or sauces. Add a sprinkle of salt and pepper, a dollop of hot sauce, or a drizzle of hollandaise sauce to enhance the flavors. Serve the cooked egg with toast, hash browns, or as a side dish alongside your favorite breakfast items.
What are the replacements for eggs?
There are several egg substitutes that can be used in recipes, depending on the role they play. Some examples are: Banana puree, apple puree or avocado puree to moisten cakes and cookies. Hydrated chia or linseed to bind pasta and puddings. Chickpea flour dissolved in water or milk for savory pies. Aquafaba, which is the cooking water of legumes, to replace the egg whites. Peanut, cashew, or almond butter for recipes that call for a nutty flavor. Baking soda with vinegar, soda or carbonated water to give lightness and rise to dough. Yogurt, buttermilk, gelatin or agar-agar for recipes that need consistency and texture.
Can you cook frozen eggs?
Yes, you can cook frozen eggs. However, it is important to thaw them properly before cooking to ensure even cooking and preserve their texture. How do you thaw frozen eggs? The best way to thaw frozen eggs is to place them in the refrigerator overnight or until fully thawed.
Can frozen eggs be refrigerated?
Frozen egg products can be thawed in the refrigerator and stored for 3 days after opening. They can also be thawed under cold running water and cooked immediately. DO NOT THAW ON THE COUNTER. After thawing, cook and do not refreeze. After cooking, refrigerate leftover egg products at 40 F or lower.