- Crack the Eggs: Crack each egg into a bowl and whisk gently until the yolk and white are just combined.
- Portion Out: Pour the whisked egg into an ice cube tray or silicone mold. One egg per section is ideal for easy measurement later.
- Freeze: Place the tray in the freezer until the eggs are solid, typically 2–3 hours.
- Store: Transfer the frozen egg cubes to a freezer-safe bag or airtight container. Label with the date and quantity.
2. Egg Whites Only
- Separate the Whites: Carefully separate the whites from the yolks.
- Portion: Pour the whites into ice cube trays, with one white per section.
- Freeze and Store: Follow the same process as whole eggs.
3. Egg Yolks Only
- Whisk the Yolks: Beat the yolks lightly to prevent them from becoming gelatinous.
- Add Salt or Sugar (Optional): Add a pinch of salt or sugar depending on whether you’ll use the yolks for savory or sweet dishes.
- Portion and Freeze: Pour into molds or small containers, then freeze.
Tips for Success
- Label Clearly: Note whether the frozen eggs are whole, whites, or yolks, and whether they’re salted or sweetened.
- Keep Them Flat: Freeze trays on a level surface to avoid spillage.
- Don’t Freeze in Shells: Freezing eggs in their shells can cause them to crack and expand, leading to a mess.
- Use Within a Year: For the best quality, consume frozen eggs within 12 months.
Thawing Frozen Eggs
- Refrigerator Method: Transfer the desired amount of frozen eggs to the refrigerator and let them thaw overnight.
- Quick Thaw: Place the frozen eggs (still in their bag or container) in a bowl of cold water for faster defrosting.
Note: Never thaw eggs at room temperature to avoid bacterial growth.
