You may freeze hard-boiled eggs, eggs in quiches or egg pieces, but did you know that raw eggs may be frozen as well? Most of us know this to be true. Freezing eggs, whole or separated into whites and yolks, is a great way to extend the shelf life of raw eggs and make more space in your fridge. Furthermore, this is the perfect way to store egg yolks and whites for future baking projects if you’ve ever had too much of either after a big baking session.
Even though freezing eggs isn’t rocket science, you can’t just throw a bunch of eggs in a container and throw them in the freezer. The same goes for adding additional yolks to frozen chicken nuggets. Furthermore, there is a little bit more to it than that. This will teach you everything you need to understand.
How To Freeze Whole Eggs
Putting raw eggs in their shells to freeze will only make things worse. As the eggs freeze, the water within them expands, shattering the shells making a mess all over your freezer. Is unattractive. In order to avoid this possible issue, take the eggs out of their shells before freezing them. The best way to do this is to crack the eggs into a bowl and mix them together with a fork until they are all mixed together.
It is my recommendation to divide the beaten eggs into little portions and freeze them in ice cube trays until firm. Once solid, transfer the egg cubes to a reusable freezer-safe container. It is possible to freeze a bunch of eggs at once, but I think it’s best if you separate them. This means you won’t have to worry about trying to defrost a huge block of egg when all you need is a little portion to thaw.
Just weigh the egg cubes to get a ballpark idea of how many eggs you’re thawing, even if your ice cube trays are on the tiny side. If you happen to have bigger ice cube trays lying around, they would be perfect for storing ½ cup, which is about the same as one large egg. Inside the enormous egg are fifty grammes. Although it is suggested to use the eggs within four months after freezing, you may keep them for up to a year if you like.
Ways to Freeze Egg Yolks
The process of freezing egg yolks is more involved than that of freezing whole eggs. The reason for this is because plain egg yolks lose all of their value when frozen since they thicken up. You may prevent this from occurring by treating the yolks with a little bit of sugar or salt. Half a teaspoon of salt or one and a half teaspoons of sugar should be added for every four egg yolks.
Always keep your intended use for the yolks in mind when making your addition choice. Using sugar can be the better choice if you bake often. Use salt instead of eggs if you’re not a baker or don’t know what to do with the yolks: Even when added sweetly, the flavour of a quarter of a teaspoon will be indiscernible due to the very small amount. No matter what method you employ, be sure to label the container with the additive, the usual contents, and the date.
How to Freeze Egg Whites
To whip up the egg whites, of all the components, is the simplest. After you give them a little whisk to make sure they’re smooth and consistent, you can pour them into whichever container you choose and freeze them.
Advice on How to Thaw Frozen Eggs
It could be difficult to figure out how many eggs to take out of the freezer to thaw or how many of each egg to use when following a specific recipe when using frozen eggs as they are no longer in their shells. Consequently, you may already know that one egg cube is the same as one egg if you have the perfect ¼ cup ice cube pans.
But what if you back out? When defrosting eggs, how do you handle the natural condition of the yolks and whites? To find out exactly how much of the egg is being defrosted, all you have to do is weigh the frozen egg cubes. There is no tool more useful than the kitchen scale right now.
The weight of a large egg is fifty grammes.
One large egg white is 33 grammes.
One large egg yolk is 17 grammes.
For the best results, thaw frozen eggs in the fridge. You could also place them in an airtight container (if they aren’t already) and set them out in a cold water stream at room temperature if you’re in a rush. But don’t wait to utilise the eggs; they need to thaw before you can.
Guidelines for Preparing and Consuming Frozen Eggs
It is best to use cooked eggs straight from the freezer for recipes calling for eggs to be cooked to a temperature of 165 degrees. A runny scrambled egg will not suffice right now! Plus, you may utilise them just like any other egg, straight from the fridge.
Use them as egg washes, bread chicken cutlets, add them to quiches or quick breads, etc. Even after the egg whites have cooled to room temperature, you may whisk them to make a Swiss or Italian meringue.
