Now that the chickens are producing like mad again I decided to try and freeze some of their eggs. Did you know that you can freeze eggs. Well, as long as you freeze them properly, you can freeze them for up to 4 months! How cool is that?
Here’s some freezing basics, if you want to give it a whirl:
To freeze whole eggs, crack them into a big bowl, blend them up, and then transfer the blended eggs into an airtight container and freeze.
Egg yolks can get too gelatinous to work with if you don’t store them right, so to freeze them, you need to take an extra step. Beat 1/8 of tsp. of salt or 1 1/2 tsp. sugar or corn syrup per 1/4 cup of yolks into the mixture before transferring to an airtight container and freezing.
Break and separate the eggs. Pour the whites into an airtight container and freeze. If you need to be able to measure whites out more easily, try freezing them individually in ice cube trays, then moving them into an airtight container.
Hard Boiled Egg Yolks
While they aren’t tasty just on their own, hard boiled egg yolks can be frozen and then used in soups and/or as salad toppings. Just hard boil the eggs, remove the yolks from the whites and place them into an airtight container.
2 Tbsp. thawed egg whites = 1 large fresh egg white
1 Tbsp. thawed egg yolk = 1 large fresh yolk
3 Tbsp. thawed whole egg mixture = 1 large fresh egg
Do you freeze your eggs? Would you be willing to try it?