But what happens when you only need half that dozen? You might want to freeze the rest. Here’s how to save them safely.
So, what do you do if you’re stuck with more eggs than you can possibly use in a month and a half? Freeze ’em *after* a little proper prep.
Which kinds of eggs can you safely freeze?
- raw egg whites
- raw egg yolks
- raw whole eggs (whisk the yolk and white together first!)
- pre-assembled egg dishes like casseroles or quiches
Which kinds of eggs shouldn’t you freeze?
There are some types of eggs that shouldn’t be frozen.
- Raw eggs in their shells. According to the U.S. Department of Health & Human Services, freezing uncracked eggs is a bad idea. The shells can fracture on their own in low temps, and those cracks are like an open invitation for bacteria. 🤢
- Soft or hard-boiled eggs. Frozen hard-boiled eggs = rubbery or watery egg whites after thawing. #ThanksButNoThanks
Deep-freezing your eggs is a #LifeHack with some pretty cool benefits.
- Crack each egg into a mixing bowl and toss the shells.
- Gently whisk until the yolks and whites are fully integrated.
- Pour ’em into a freezer-safe container.
- Label the container with the date and number of whole eggs inside. (You don’t want to mix up the 2021 Easter eggs with the sweet summer 2021 egglets, do you?)
Pro tip: For cooking purposes, consider freezing each egg individually.
- Crack those babies and separate the egg whites from the yolks.
- Pour each egg white into a lidded ice cube tray or other tiny freezer-safe container.
- Label the container with the date and number of egg whites.
Pro tip: Don’t toss the yolks! Freeze them separately or whip up a delicious lemon curd or custard.
- Crack and separate the eggs.
- Gently whisk the yolks until they’re a silky, sunshine-y liquid.
- For every four egg yolks, mix in 1/4 teaspoon of salt or sugar — which one depends on whether you’ll be using them for a sweet or savory bite later.
- Pour the yolks into a freezer-safe container.
- Label the container with the date and number of yolks inside.
Scrambled eggs and other egg-cellent dishes
You can totally freeze frittatas and scrambled eggs as long as you remember to thaw them and reheat them within 2 to 3 months.
- After cooking, cool the dish to room or fridge temp. To avoid bacterial growth, try to cool the food to 40°F (4°C) within 2 hours of cooking.
- Cover with an airtight lid and place in the freezer.
- Voilà! That’s literally it.
Pro tip: Wanna freeze individual servings instead of a whole casserole? Just wrap the piece in plastic wrap, freeze until solid, then pop a few servings into a ziplock bag in the freezer for protection against freezer burn.
The FDA says frozen eggs should be thawed, then cooked to 160ºF (71°C) before you eat them. That’s to avoid food poisoning, though — fair warning — even fresh, uncracked eggs can contain Salmonella bacteria. #TheMoreYouKnow
Here’s how to thaw your frozen noms.
Whole eggs, egg yolks, and egg whites. Place your frozen egglets in the fridge the night before you want to eat them. If you’re rushed, you could also thaw the eggs by placing the sealed, freezer-safe container under cold running water.
PSA: Whether you’re dealing with whole eggs, egg whites, or yolks, cook them the same day you thaw them.
Cooked egg dishes. Stick your frozen scrambler, quiche, or omelette in the fridge overnight. Then reheat the food in the oven (or microwave, if it’s a smallish serving). Easy peasy.
Freezing eggs can keep them fresh for months instead of days. Just remember to crack and whisk them before popping them in a freezer-bound container.
Thawing eggs is just as easy as freezing them. Place them in the fridge overnight, then cook the next day.