![\"How](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2013\/07\/Freezing-Eggs-01-Titled-428x642.jpg\")
\nWhat You Need to Know<\/h2>\n\n- You can’t freeze eggs in their shells.<\/strong> If they aren’t cracked, they will crack in the freezer and may make a giant mess.<\/li>\n
- If you are using only egg yolks, the yolks will thicken or gel when frozen.<\/strong>\n
\n- To prevent this, stir in either salt (if they’re destined for savory dishes) or sugar (if they’re destined for sweet dishes).<\/li>\n<\/ul>\n<\/li>\n
- Frozen eggs can be stored for up to a year.<\/strong> Once frozen, store them in an airtight freezer bag as shown below.<\/li>\n
- Once defrosted, they work the same way as regular eggs.<\/strong> I gave them the ultimate test after trying this technique myself – whipping egg whites into a meringue frosting<\/a>. The defrosted egg whites worked just as well as fresh ones; I was sold!<\/li>\n<\/ul>\n
Helpful Tips<\/h2>\n
If you freeze all the eggs together in one big container, it’s not convenient when you you want a two egg omelet for breakfast or need a couple of egg yolks for a recipe. I recommend using a muffin tin to freeze each egg – or groups of two yolks or whites – separately.<\/strong><\/p>\nOnce frozen, pop them out of the wells and place into an airtight freezer bag so they take up less space. This will be easier to do if you freeze them in a silicone muffin pan [paid link]<\/a>.<\/p>\n![\"Frozen](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2013\/07\/Freezing-Eggs-03-428x642.jpg\")
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Did you make this recipe? Leave a review!<\/a><\/div>\n
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- To prevent this, stir in either salt (if they’re destined for savory dishes) or sugar (if they’re destined for sweet dishes).<\/li>\n<\/ul>\n<\/li>\n
- Frozen eggs can be stored for up to a year.<\/strong> Once frozen, store them in an airtight freezer bag as shown below.<\/li>\n
- Once defrosted, they work the same way as regular eggs.<\/strong> I gave them the ultimate test after trying this technique myself – whipping egg whites into a meringue frosting<\/a>. The defrosted egg whites worked just as well as fresh ones; I was sold!<\/li>\n<\/ul>\n
Helpful Tips<\/h2>\n
If you freeze all the eggs together in one big container, it’s not convenient when you you want a two egg omelet for breakfast or need a couple of egg yolks for a recipe. I recommend using a muffin tin to freeze each egg – or groups of two yolks or whites – separately.<\/strong><\/p>\n
Once frozen, pop them out of the wells and place into an airtight freezer bag so they take up less space. This will be easier to do if you freeze them in a silicone muffin pan [paid link]<\/a>.<\/p>\n
<\/p>\nDid you make this recipe? Leave a review!<\/a><\/div>\n - Once defrosted, they work the same way as regular eggs.<\/strong> I gave them the ultimate test after trying this technique myself – whipping egg whites into a meringue frosting<\/a>. The defrosted egg whites worked just as well as fresh ones; I was sold!<\/li>\n<\/ul>\n
![\"How](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2013\/07\/Freezing-Eggs-01-Titled-150x150.jpg\")
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