Can You Freeze Eggs?
Nashville, Ark. –
Finding eggs on sale at the supermarket may make you wish you could stock up and save them for later. Currently, there only research-based information for long term storage of eggs is to freeze them or pickle them. If you are wanting to use them in recipes or to scramble for breakfast, freezing them for long term storage is an option.
How do you store eggs?
Keeping them in the refrigerator for as long as they are safe is the preferred method of storing them. You will want to buy clean eggs from a refrigerated case. Open the carton and make sure the eggs are clean and the shells are not cracked. Cracked eggs can be an entry point for harmful bacteria. Once purchased, eggs should be stored in the refrigerator as soon as possible. Store them in a clean refrigerator at a temperature of 40⁰F or below. Store eggs in their original carton and use them within 3 weeks for best quality.
If hard cooking eggs to extend their storage life, they will only keep about 1 week in the refrigerator. Even with its shell, it is still a perishable food and should not be left at room temperature more than 2 hours, or 1 hour in hot weather.
How do you freeze eggs?
You can freeze whole eggs, yolks, and whites. Select fresh eggs and break each separately into a clean cup or bowl. Examine each for freshness and remove any pieces of shell before mixing with other eggs.
Once they have passed your inspection, thoroughly mix yolks and whites, being careful not to incorporate air. Add one half teaspoon salt per cup of whole eggs to prevent graininess. Straining through a sieve or colander will improve uniformity. Package in amount you would use at one time and allow on-half inch headspace. Seal and freeze.
Another option is to measure out 3 tablespoons of egg mixture and place in each compartment of a large ice cube tray. Freeze until solid, then remove and package in freezer containers or freezer bags. One cube with 3 tablespoons egg mixture equals one whole egg.
If you want just the yolks, separate eggs. Stir yolks gently and then add 1 teaspoon salt per cup of yolks. Again, strain through sieve or colander and package with one half inch headspace. One tablespoon of yolk mixture equals one egg yolk.
To freeze just the egg white, separate and gently mix whites. Strain; package in containers leaving one half inch headspace. Two tablespoons egg white mixture equals one egg white.
When you are ready to use the frozen eggs, thaw by placing the frozen egg product in the refrigerator. Do not thaw in the microwave. Use them immediately after thawing and do not refreeze them.
How long do eggs last after you freeze them?
Frozen eggs will last about one year in the freezer. Never, ever try to freeze eggs in the shell. It doesn’t work!
As gardens are being planted and people are becoming more aware of their food supply, you may have questions regarding long-term storage of foods. Contact the Howard County Extension Office at 870-845-7517 or visit our office located on the second floor of the courthouse. The Cooperative Extension Service is part of the University of Arkansas System Division of Agriculture.
Morning Muffins Recipe
Morning Muffins are a great way to use frozen eggs. Thaw the egg and egg white the night before in the refrigerator. They are also a great way to incorporate more vegetables in your diet. They are packed with carrots, nuts, raisins, apples, and spices. They are easy to make and taste great! Try them this weekend.
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour
- 1 ¼ cups white sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups grated carrots
- 1 apple-peeled, cored, and chopped
- 1 cup raisins
- ½ cup chopped nuts
- 1 egg
- 2 egg whites
- ½ cup apple butter or apple sauce
- ¼ cup vegetable oil
- 1 tablespoon vanilla extract
- Preheat oven to 375 degrees F.
- Line 18 muffin cups with liners or coat with nonstick cooking spray.
- In a medium bowl, whisk together eggs, egg whites, apple butter or sauce, oil, and vanilla.
- In large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda, and salt.
- Stir in carrots, apples, raisins, and nuts.
- Stir in apple butter mixture until just moistened.
- Spoon batter into prepared muffin cups, filling them about ¾ full.
- Bake for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.
By Jean Ince
County Extension Agent - Staff Chair
The Cooperative Extension Service
U of A System Division of Agriculture
Media Contact: Jean Ince
County Extension Agent - Staff Chair
U of A Division of Agriculture
Cooperative Extension Service
421 N. Main St, Nashville AR 71852
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