Freezing Eggs Part 1

 Hi Everyone!

Most of you know that I live in a town where groceries are very expensive. Driving to Winco, and Costco in Eugene is a minimum of 1 1/2 hours. In summer with tourists it can be 2 1/2 hours. Just getting in the car and driving to town it not feasible. Sooooo when I bitch about the cost of staples, like eggs being $10.95 you kind of get where I am coming from.

My SIL brought me eggs from her chickens but she lives 2 plus hours away too. She gets so many eggs that my brother does freeze dry them. I heard of freezing eggs during covid and I gave it a try. It works! There are so many videos on this subject and like most things everyone has their way of doing it. I find that some of the eggs turn out awful. I'm showing you how I do it and what I think produces a good usable egg.

There are a few tricks to but if done properly you can make an egg breakfast, whip the whites into peaks, use eggs to bake with and so much more.

This may be a 2 part post.

Things that you will need.

Eggs as fresh as possible,

silicon muffin pans , plastic containers with tight lids, and freezer bags. A fork, a small glass bowl and a medium size glass bowl. 

Salt and sugar.

Note; eggs will pick up flavors from used containers so have specific contains just for freezing eggs.

Things NOT to do. 

Do not freeze eggs in the shell. The yokes turn out EEEEKKKKKEEEEE.

Do not use a whisk or blender.

Do not defrost eggs at room temp.

Do not use paper liners.

OK, lets get started. 

First, freezing eggs for baking. Cake mixes take 3 eggs, cookies take 2 eggs and my corn bread takes 1 egg.  You may have baking recipes that call for more eggs so freeze them accordingly. Also for meals you want to freeze the number of eggs you need. Mr. M. and I use 4 eggs for our breakfasts. Some people strain the mixed eggs for uniformity. I found that it doesn't make a difference to me.

3 eggs for baking or meals	Everything should be done gently. Break yokes.
While gently mixing the eggs add a pinch of salt or sugar deepening on the use.	They should look something like this.
Pour into an airtight container leaving some head space. Eggs expand when freezing.	This silicon ice tray holds 6 eggs. I will show you what I do with them once they are frozen.

I do like these because they have lids. Not very good lids so I wrap them in plastic or foil. Eggs actually freeze pretty quickly.

Once the eggs are frozen I transfer them into airtight freezer bags.

whole eggs and egg whites are pretty easy to freeze and reuse. Egg yokes, on the other had,  don't defrost well. The are hard and gritty. Here is a very short video on why and how to get around it. I love the test kitchen.

Freezing whites and yokes.

Make a simple syrup for the yokes. Following the video instructions.

 Separate the whites from the yokes.

I took this photo from google.

 

Pour the whites into an air tight container, label and freeze.

 

 This is what the eggs look like frozen.

3 eggs frozen	6 eggs frozen in silicon
6 month 3 frozen eggs starting to defrost in the fridg	6 frozen eggs ready to package
3 defrosted eggs ready to use.	I use my food saver to seal frozen eggs

 

When defrosting eggs do it 24 hours in the fridg. DO NOT defrost eggs on the counter at room temperature. 

To show you how well they are. I took 3 frozen eggs that have been in my freezer for 6 months.  I used them to bake a cake for New Year. That white part is the cake mix. LoL

And here is the cake just out of the oven. I will share a photo once I cut into it.

There is so much more to freezing eggs and how to use them. I will try to get part 2 up this weekend.

Happy New Year to all of you.

 

Nicole