The skyrocketing cost of eggs has led home cooks to consider freezing them, and while it's safe to do so, preparation methods require careful consideration.
Eggs thawed after freezing are safe to eat, but recipes requiring soft, runny yolks, like poached or sunny-side up, are not suitable post-thaw.
The USDA advises against freezing eggs in their shells as they can crack due to expansion, which poses a health hazard.
To freeze eggs successfully, crack them into a bowl and whisk thoroughly, then transfer to a freezer-safe container and label.
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