Freezing An Abundance of Eggs

A couple of weeks ago, I came into an abundance of farm fresh eggs–7 dozen to be exact. Tomorrow, I’m supposed to pick up some more, so today, I needed to get the ones in my fridge into the freezer, so I’ll have room for some more (which I’ll probably also put into the freezer for a rainy day). I’m thinking many of you already have a game plan for when you run across a great sale or when your chickens produce abundantly, but for those who don’t have one, I’ll share mine.

My trusty cupcake pans. I know they are called muffin pans, but we only
make cupcakes here in our house, so they are cupcake pans.

1. The first thing I did was to make sure my cupcake pans were clean. Next, I sprayed them really well with olive oil spray. I would imagine you could use whatever spray you would like, or even grease them by hand. The idea is that you want the eggs to pop out of each compartment relatively easily.

Use a fork to break the yolks and to mix up the yolk with the white a bit,
being careful not to mix too vigorously as to create bubbling in the egg.

2. The compartments on my cupcake pan are average sized, so I cracked one egg per compartment. Once every compartment had an egg in it, I broke each yolk and whisked it with the white a bit. Try not to whisk it too hard, so as not to create bubbles in the egg. It is said that if you add sugar or salt to your eggs, it will cut any graininess that may result of freezing, but I didn’t do that. (The ratio is 1/2 tsp. salt, or 1.5 tbsp sugar per 1 cup of eggs.)

The whites and yolks should be mixed together before freezing.

After the freezer

3. Once that was finished, I popped them in the freezer for a few hours. There were a few little bubbles around the edges of the eggs, which I suspect is either a result of the cooking spray I used, or the whisking that I did before I froze them.

Use a butter knife to pop the eggs out of the cupcake pan.

4. Once they were frozen through, I let them sit for a minute or two and then began to pop them out of the pan by inserting a butter knife between the egg and the side of the compartment. If your pan was greased well enough, they should resist a little bit still, but then pop out relatively easily.

You’ll want to quickly transfer them into the bag, then into
the freezer, as thee edges can thaw out pretty quickly.

5. Once all of the frozen eggs were popped out of the pan, I quickly transferred them all to a freezer bag. I labeled the bag with the date and put them in the freezer. That’s it!

What will I use them for? Anything I want, really! Our family will use them in our baking, for scrambled eggs, omelets, and anything else that doesn’t need the yolk to be intact. This will be a great way for us to enjoy farm fresh eggs throughout the year!

Edited at a later date to add:

Since I’m new at freezing, thawing and using frozen eggs, I will fall back on the Georgia Egg Commission for good thawing and usage ideas:

To use frozen eggs… Thaw frozen eggs overnight in the refrigerator or under running cold water. Use yolks or whole eggs as soon as they’re thawed. Once thawed, whites will beat to better volume if allowed to sit at room temperature for about 30 minutes.

Substitute 2 tablespoons thawed egg white for 1 Large fresh white.

Substitute 1 tablespoon thawed egg yolk for 1 Large fresh yolk.

Substitute 3 tablespoons thawed whole egg for 1 Large fresh egg.

Use thawed frozen eggs only in dishes that are thoroughly cooked.

For more information on freezing parts of eggs, see the Georgia Egg Commission’s ‘Eggs From A To Z’ page:

http://www.georgiaeggs.org/pages/freezingeggs.html

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Do you freeze eggs? How do you use them?

Blessings,
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