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Bakers can make use of frozen eggs without a loss of quality for up to 2 months — if done correctly! Believe it or not, you may be better off freezing raw eggs than fully cooked eggs, depending on how much time you have to spare in preparation. Below, we’re recapping how to freeze raw and cooked eggs and the pros and cons of each method of freezing. How to Freeze Raw Eggs:The best way to freeze an egg is to freeze it in its whole form, Stankiewicz explains, as you cannot freeze eggs in their shells. Beat your eggs until yolks have been incorporated, but not so uniform that you’ve introduced a lot of air into the mixture. Pour the egg mixture into a plastic storage bag, or a mold of your choice.
If you’re using an ice cube tray, it’s likely translating to a half egg per cube, for recipe planning purposes. Remove the mixture from the mold and place it in a tightly sealed plastic bag. Stack your plastic bags in a cold corner of your freezer. Egg whites can also be frozen in a similar manner: Simply separate the yolks from the egg, and pour the mixture either into a mold of your choice or a plastic bag. While the quality is never as good, you can also technically freeze yolks on their own — if you add salt, sugar, or acid to keep them from becoming thick and unusable. My suggestion is 1tbsp of sugar per pint of yolks,” Stankiewicz says.