Saturday, March 26, 2011

Tools, Tips, and Techniques: Freezing Eggs

Ever have egg yolks or whites leftover and don’t know what to do with them?  They can both be frozen and used later in recipes.  I often pull out egg whites from the freezer and add them to whole eggs for omelettes, scrambled eggs, etc., making the dish a little lighter. 

Egg whites can be frozen just as they are – just put in a small Tupperware or Zip-Loc bag and label with the date and how many egg whites (very important!).  Freeze them in small quantities, so you can pull out just how many you need. 

Egg yolks need to be beaten before they are frozen, and have a little sugar or salt added to help preserve them.  Add ¼ teaspoon of salt per half cup of egg yolks (about 7 yolks), or 1½ teaspoons of sugar.  Label the egg yolks with the sugar or salt content, so you can adjust the recipe as necessary. 

Whole eggs can be frozen, but should also be beaten first. Whole cooked eggs and cooked egg whites do not freeze well – they get kind of rubbery.  Cooked egg yolks freeze just fine.  Eggs can be kept in the freezer for up to one year – thaw in the fridge where possible, or in cold water if you are going to use them right away. 

1 comment:

  1. I have heard of freezing raw egg whites. But I didn't know about adding salt or sugar. And I didn't know that you can freeze raw whole eggs. Thanks for the tips.