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Freezing Eggs to Keep Them Longer

frozen eggs in ice cube tray
One option for freezing whole eggs would be to measure 3 tablespoons of egg mixture into each compartment of a large ice cube or freezer pop tray.

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.

Your first option should be to store eggs in the refrigerator as long as safe.

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.

If hard cooking eggs to extend storage, 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. 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.

Use an ice cube tray!

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 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 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.

Morning Muffin Recipe

  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 1/4 cups white sugar
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups grated carrots
  • 1 apple - peeled, cored, and chopped
  • 1 cup raisins
  • 1/2 cup chopped nuts
  • 1 egg
  • 2 egg whites
  • 1/2 cup apple butter or apple sauce
  • 1/4 cup vegetable oil
  • 1 tablespoon vanilla extract
  1. Preheat oven to 375 degrees F.
  2. Line 18 muffin cups with liners or coat with nonstick cooking spray.
  3. In a medium bowl, whisk together eggs, egg whites, apple butter or sauce, oil and vanilla.
  4. In large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda, and salt.
  5. Stir in carrots, apples, raisins and nuts.
  6. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
  7. Bake at 375 degrees for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

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 chadley@uada.edu, on Facebook at UAEXMillerCountyFCS/CarlaHaleyHadley, on Twitter @MillerCountyFCS or on the web at uaex.uada.edu/Miller.

By Carla Haley-Hadley
County Extension Agent - FCS
The Cooperative Extension Service
U of A System Division of Agriculture

Media Contact: Carla Haley-Hadley
County Extension Agent - FCS
U of A Division of Agriculture
Cooperative Extension Service
400 Laurel Street, Suite 215 Texarkana AR 71854
(870) 779-3609
chadley@uada.edu

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