Freeze Eggs Into Perfect Portions Using A Tool You Probably Already Own - Tasting Table

Egg shortages and high prices can be managed by buying eggs in bulk and freezing them correctly. Frozen eggs stored properly are safe to eat for up to 12 months, but eggs should not be frozen in their shells because expansion can crack them. Silicone muffin cups are suitable for freezing whole eggs by cracking one egg into each cup, freezing on a tray to keep them level, then transferring the frozen portions to a zip-lock bag or airtight container. Eggs can also be frozen as separated whites and yolks or as beaten whole eggs in different portion sizes. Frozen eggs should be cooked rather than eaten raw for food safety, and they work best in omelets, scrambled eggs, and baked goods, not poached or fried dishes. Thawing should be done in the refrigerator overnight.

"When stored correctly, frozen eggs are safe to eat for up to 12 months. But don't just toss them into the freezer - the shells will crack as the eggs expand during freezing. Silicone muffin cups are the ideal size and shape for freezing whole eggs, and the non-stick flexible sides come in handy when it's time to remove them."

"Simply crack an egg into each and place in the freezer on a baking tray to keep them level. Once the eggs are frozen, you pop them out and add them to a zip-lock bag or airtight plastic container. Using individual liners like the Amazon Basics Baking Cups rather than a full tray will help you save space if you're just freezing one or two eggs."

"Depending on your plans for cooking with frozen eggs, you might want to freeze the whites and yolks separately or prepare batches of beaten whole eggs. In which case, you'll likely need different portion sizes. If you have a Uozuke Silicone 1 Cup Freezer Tray, each section will hold five large beaten eggs. The 1/2 cup version of the tray can be useful for separated eggs, with each section holding 4 to 5 large egg whites or 6 to 8 large egg yolks."

"Most notably, frozen eggs won't poach or fry well, but they can be reliably used to make omelets and scrambled eggs or added to baked goods as normal. For food safety reasons, they shouldn't be consumed raw, as freezing won't kill Salmonella bacteria. To thaw eggs for cooking, the safest option is to let them sit in the refrigerator overnight, thou"

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