Did You Know

How to Freeze Eggs

Did you know? Frozen eggs can be stored for up to 1 year. Avoid freezing hard-boiled whole eggs or whites as it causes them to be tough and watery.

If you have more eggs than you can use within a few weeks of buying them, you can break them out of their shells and freeze them. Freeze only clean, fresh eggs.

How to Freeze Eggs

WHITES

Break and separate the eggs, one at a time, making sure that no yolk gets in the whites. Pour the whites into freezer containers, seal tightly, label with the number of egg whites and the date, and freeze. For faster thawing and easier measuring, first freeze each white in a standard ice cube tray. Then transfer to a freezer container.

YOLKS

The gelation property of egg yolk causes it to thicken or gel when frozen, so you need to give yolks special treatment. If you freeze them as they are, egg yolks will eventually become so gelatinous that they will be almost impossible to use in a recipe. To help retard this gelation, beat in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup per 1/4 cup of egg yolks (about 4 yolks). Label the container with the number of yolks, the date, and whether you’ve added salt (for main dishes) or sweetener (for baking or desserts). Freeze.

WHOLE EGGS

Beat just until blended, pour into freezer containers, seal tightly, label with the number of eggs and the date, and freeze.

HARD-BOILED EGGS

You can freeze hard-boiled egg yolks to use later for toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least 1 inch above the yolks. Cover and quickly bring just to boiling. Remove the pan from the heat and let the yolks stand, covered, in the hot water about 12 minutes. Remove the yolks with a slotted spoon, drain them well and package them for freezing.
It’s best not to freeze hard-boiled whole eggs and hard-boiled whites because they become tough and watery when frozen.

Looking for ideas to use up frozen eggs?

According to the USDA Food Safety and Inspection Service (FSIS), you can freeze eggs for up to one year. When you’re ready to use frozen eggs, thaw them overnight in the refrigerator or under running cold water. Use egg yolks or whole eggs as soon as they’re thawed. Thawed egg whites will beat to better volume if you allow them to sit at room temperature for about 30 minutes. Use thawed frozen eggs only in dishes that are thoroughly cooked.

The great part...thawed whole eggs can be used for most recipes that call for fresh eggs! Scrambled eggs are always a good choice, but you can also make omelets, casseroles, frittatas, or even baked goods. Enjoy!

Classic Hard-Boiled Eggs

How about some fun names for the humble hard-boiled egg? Classic Hard-Boiled Eggs, Perfect Hard-Boiled Eggs, or Egg-cellent Hard-Boiled Eggs? Take your pick and egg-spress your love for this versatile and protein-packed snack!

You Will Need:

12 large Rosemary Farm eggs

How To:

Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from burner and Cover pan. Let eggs stand in hot pan for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra-large eggs.) drain.
Shock the eggs in a bowl of ice water to cool them immediately.
peel eggs once they are completely cooled or store in a refrigerator up to one week in shell.

Freezer Storage:

Egg yolks thicken (or gel) when frozen. To hinder gel formation, beat in either 1/8 teaspoon salt or 1-1/2 teaspoons sugar or corn syrup per ¼ cup yolks (4 Large) before freezing. Indicate “with salt” (main dishes) or “with sugar” (desserts) on the label. The following chart shows how long hard-boiled eggs and raw eggs last when stored in the freezer.