Freezing Eggs


Part of emergency preparedness is stocking up on food supplies. When stocking up on food supplies your proteins are more important than your carbs. If food supplies get short your body will need protein more than carbs. It’s important to have a variety of different proteins on hand including meats, nuts, plant based proteins like hemp or rice protein, and eggs too. Traditionally eggs last about a month in the refrigerator. So how would you stock up on eggs? Freezing eggs is one method that works brilliantly!

Eggs will last one year in the freezer and take up little space and when thawed and cooked taste just like regular eggs.

Before freezing the eggs, sit for a few minutes and think “how do I use eggs?” If you frequently make scrambled eggs, for example, think about how many you cook at a time and freeze that quantity as a batch.

I make my own mayonnaise and I use one whole egg and one egg yolk in each batch so I also packaged mayonnaise batches as well as scrambled egg batches which left me left over egg white batches which was perfect for adding to quinoa flour bread that I make to help it hold together better since it is a gluten free flour. So just think about how you might use the eggs and make specific batches for how you use them.

Preparation – Select fresh eggs and break each separately into a clean saucer. Examine each for freshness and remove any pieces of shell before mixing with other eggs.

WHOLE EGGS — Thoroughly mix yolks and whites. Do not whip in air just mix enough so that the eggs are thoroughly blended together. To prevent graininess of the yolks, add ½ teaspoon salt per cup whole eggs, depending on intended use.

For 3 whole eggs using just a pinch of salt works fine. Package, allowing ½-inch headspace. Seal and freeze. They expand slightly when frozen so if there is not enough head space at the top of the bag it will burst and get all over your other packages….(I know this from experience).

EGG YOLKS — Separate eggs. Stir yolks gently. To prevent graininess, ½ teaspoon salt per cup of egg yolks, depending on intended use. Package, allowing ½-inch headspace. Seal and freeze. One tablespoon of the yolk mixture equals one egg yolk.

EGG WHITES — Gently mix whites; do not whip. No salt is needed. Package, leaving ½-inch headspace. Seal and freeze. Two tablespoons of the egg-white mixture equal one egg white.

Ziplock freezer baggies are wonderful: put in the egg, squeeze out all the air and seal, and they stack flat in the freezer with little wasted space.

Another method of freezing a whole-egg mixture is to use ice trays. Measure 3 tablespoons of egg mixture into each compartment of an ice tray. Freeze until solid. Remove frozen cubes, and package in moisture-vapor resistant containers. Seal and freeze. Three tablespoons of the egg mixture (one cube) equal one whole egg.

One final tip: Mark it on your calendar: Early May is the best time to stock up on eggs. At farmer’s markets you’ll find that farmers who don’t usually offer eggs will have them for sale, and the natural abundance of eggs at that time of the year means that for a few weeks the price of premium farm eggs is depressed about a dollar a dozen, right at the time when the quality of the eggs is the most superb (due to fast-growing grass, assuming the hens in question are in fact outdoors on pasture!)

Freezing those eggs (1) takes advantage of the best price of the year, and (2) makes the best quality eggs available for your most important holiday baking, and (3) ensures that you actually HAVE eggs in winter, when they’re hard to come by because of the natural decrease in production due to reduced daylight hours.

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