Eggs have an incredibly long shelf life. Just think about it, what other fresh, natural animal product will last for 30 plus days?! Most vegetables won’t even last that long. You gotta respect Mother Nature for that!
If, even with this impressive shelf life, you can’t use all your eggs, you can always freeze them. You may lose a little leavening effect with frozen eggs (your souffle or cake may not rise quite as high) but otherwise frozen eggs can be used in most recipes.
Of course, you can’t just put a carton of eggs in the freezer. The liquid inside the egg would expand, crack the shell and cause a mini-eggsplosion.
Here’s how to freeze whole eggs, egg whites and egg yolks. Do not freeze hard cooked eggs – they turn tough and watery.
Crack and gently beat whole eggs just until blended. You want to mix the yolks and egg white without incorporating air into the eggs. Pour into a freezer container with a tight fitting lid. Label and store for up to 1 year.
Three tablespoons (45 ml) of frozen egg mix is equal to 1 large egg.
Separate egg whites from yolks and pour into freezer container. Label and store for up to 1 year.
Two tablespoons (30 ml) of frozen egg white is equal to 1 large egg white.
The texture of egg yolks changes in the freezer; they become thick or gelatinous. To prevent this change add a little salt (for savory uses) or sugar (for sweet uses). Add 1/8 teaspoon salt or 1/2 teaspoon sugar for each batch of 4 yolks. Label and store for up to one year.
One tablespoon (15 ml) of frozen yolk is equal to one large egg yolk.
- Use ice cube trays and add one blended egg, egg white or yolk per cube so you’ll always know how many eggs you’re getting.
- Freeze in small batches, so you they’re quicker to thaw and you can easily take out only the amount you need.
- On your label include type of egg, how many, date and any additions (salt or sugar for yolks).
For more helpful egg info, check out these posts:
Getty Stewart is an engaging speaker and writer providing tasty recipes, time-saving tips, and helpful kitchen ideas to make home cooking easy and enjoyable. She is a Professional Home Economist, author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, mom and veggie gardener.