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TEXARKANA, Ark. –
Finding eggs on sale at the supermarket or farmers market may make you wish you could
stock up and save them for later use. At this time there are no research-based recommendations
for home canning of eggs; however, eggs can be frozen to keep beyond the time recommended
for refrigerator storage.
First you must buy clean eggs from a refrigerated case. Open the carton and make sure
that the eggs are clean and the shells are not cracked. Cracked eggs can be an entry
point for harmful bacteria. Store promptly in a clean refrigerator at a temperature
of 40° F or below. Store eggs in their original carton and use them within 3 weeks
for best quality.
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. This is also true for commercially
available hard cooked eggs you might find in the supermarket.
You can freeze whole eggs, yolks, and whites. Select fresh eggs and break each separately
into a clean saucer. Examine each for freshness and remove any pieces of shell before
mixing with other eggs.
To freeze whole eggs, 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 amounts you would
use at one time and allow one half inch headspace. Seal and freeze.
Another option to freeze whole eggs would be to measure 3 tablespoons of egg mixture
into each compartment of a large ice cube or freezer pop 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 to freeze the yolks, separate eggs. Stir gently and then add 1 teaspoon
salt per cup of yolks. Strain through sieve or colander and package with one half
inch headspace. One tablespoon of yolk mixture equals one egg yolk.
Freezing egg whites is simple. Gently mix whites. Strain; package in container chosen,
leaving one half inch headspace. Two tablespoons egg white mixture equals one egg
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 immediately after thawing.
Do not refreeze.
Once eggs are prepared and in the freezer, use frozen eggs within 1 year. Under no
circumstance should eggs be frozen in their shells.
Morning Muffins are a great way to use your frozen eggs. Thaw your egg and egg white
the night before in the refrigerator. These muffins also offer the hidden surprises
of carrots, nuts, raisins, apples and spices. Don’t let the long ingredient list fool
you. They are easy to make and so yummy at only 195 calories per muffin.
For more information, contact the Miller County Extension Office, 870-779-3609 or
visit us in room 215 at the Miller County Courthouse. We're online at email@example.com,
on Facebook at UAEXMillerCountyFCS/CarlaHaleyHadley, on Twitter @MillerCountyFCS or
on the web at uaex.uada.edu/Miller.
By Carla Haley-Hadley County Extension Agent - FCSThe Cooperative Extension ServiceU of A System Division of Agriculture
Media Contact: Carla Haley-Hadley County Extension Agent - FCSU of A Division of AgricultureCooperative Extension Service400 Laurel Street, Suite 215 Texarkana AR 71854 (870) 779-3609 firstname.lastname@example.org
The Arkansas Cooperative Extension Service is an equal opportunity/equal access/affirmative
action institution. If you require a reasonable accommodation to participate or need
materials in another format, please contact your County Extension office (or other
appropriate office) as soon as possible. Dial 711 for Arkansas Relay. The Arkansas Cooperative Extension Service offers its programs to all eligible persons
regardless of race, color, sex, gender identity, sexual orientation, national origin,
religion, age, disability, marital or veteran status, genetic information, or any
other legally protected status, and is an Affirmative Action/Equal Opportunity Employer.