Recipe Station

Things You Need To Know

1. Do not freeze eggs in their shells. The egg will expand as it freezes and likely break the shell. The fresher the egg, the more likely it will crack when frozen.
2. Thaw eggs at room temperature which will take 1-2 hours. Do not thaw in the microwave.
3. The egg whites will seem exactly the same after freezing and thawing.
4. The egg yolks will seem gelatinous and almost the texture of being cooked. Don’t worry. Just beat them with a fork until they become smooth, which will take a few minutes.
5. When you thaw out a whole egg, the white will seem normal and the yolk will be gelatinous and firm, almost like it’s cooked. Again, you need to beat the yolk until it is smooth, which will be easier than beating the yolk alone because the white adds liquid. The best and easiest method is to use a stick blender or small food processor or even your regular blender.

Have You Tried This?

Well wasn't that simple? This morning I managed to freeze all of the extra eggs I had from the holiday. Normally I would have forced eggs into every meal until we were on egg burn out. Another advantage to this trick is the fact that you can buy in bulk and not have to worry about them spoiling. I love buying in bulk so I save money and don't have to take as many trips to the store, this makes it that much more realistic for all of my needs. I have froze so many other things, but I never thought of eggs!

So get in that kitchen and get to freezing! You will thank me when your done and fridge is less cluttered and you have a stock pile of eggs. Make sure you let us know your thoughts on this! What else do you freeze?

If you want to learn more kitchen savvy tricks, check out: Fabulous Farm Girl.