COVID-19 and your eggs: an update from us
Words by: Family Farm Team
Your questions about freezing eggs, finally answered. We're here to tell you how to extend the shelf life of your eggs, all about freezing eggs in ice cube trays, what happens when you freeze eggs in the shell (hint: don't try it at home!), and how long you can store eggs in the freezer.
Freezing eggs can safely extend their shelf life for 2-4 months. It's a great option when you find yourself with a carton of eggs nearing its expiration date, just purchased more dozens than you know what to do with, or simply want to plan ahead for future meals.
No matter which method you use to freeze your eggs, it's important to freeze each component (the yolks and egg whites) properly to avoid compromising the texture as much as possible. Adding dates to the containers that you freeze your eggs in will also help you keep track of what's what, and portioning your eggs out before freezing allows you to thaw only what you need for any given meal or recipe. Portioning can be done in reusable containers, zip top freezer bags, and even ice cube trays.
To freeze whole eggs, crack them into a bowl and whisk until the yolks are broken up and fully combined with the whites. Don't ever freeze shelled eggs; the egg whites expand as they freeze, ultimately rupturing the shell and leaving you with a messy freezer and an egg with an undesirable texture. In most cases, whole eggs can be frozen for up to 4 months, but we recommend keeping them in the freezer for 2 months or less for best results.
Whole eggs can also be frozen in the form of a frittata, strata, quiche, casserole, egg cups, or a baked good containing eggs.
Fresh egg whites can be separated from yolks and safely frozen for up to a year, but are best when used within 2 months. Freezing is a great option when you've made a particularly yolk-heavy recipe like hollandaise sauce, and find yourself with leftover egg whites that you don't plan on using right away.
Egg yolks frozen independently from their whites can take on an unusual texture if not properly prepared for freezing. Although this may not affect the flavor, it can change the texture enough to make the yolks difficult to cook with. To avoid this, simply combine the egg yolks with a little bit of sugar or salt, depending on your intended use for the yolks—sweet or savory. Egg yolks can be frozen for up to 4 months, but are best in texture and flavor when frozen no longer than 2 months.
Frozen eggs can be thawed overnight in the refrigerator or for 2-3 hours or on the counter (if you plan to use them immediately). No matter what you're making, be sure to give the eggs a good whisk after thawing to ensure that the mixture is uniform. Eggs should only be frozen once, so only thaw what you need, and toss any thawed eggs that you aren't able to use within 24 hours.
Hard-boiled eggs should not be frozen, as the processes of freezing and thawing will alter their texture too much. However, freshly cooked hard-boiled eggs keep well in the refrigerator for up to a full week.
Yes! Although they're best when prepared right out of the carton, our organic liquid egg whites can be frozen to extend their shelf life. A sealed, unopened carton can be frozen for up to 3 months from the use by date, while an opened carton should be used to make a frittata, quiche, egg cups, or baked good, which can then be safely frozen for up to 2 months.
Got a carton of expired eggs? Use this trick to check if they're still fresh. And if you need to use up your eggs before they expire, try these freezer friendly recipes:
April 16, 2020
How about freezing scrambled eggs?
Hi Greg! Yes, you can freeze scrambled eggs, however we don't recommend it because the texture won't be the same when reheated. Cooked food loses some of the moisture after the process of cooking. When you freeze cooked food, the remaining moisture expands like all fluids when frozen. Hope this helps!
April 15, 2020
Is there any way to freeze egg yolk intact? Seems like your instructions only instructs to beat the egg yolks; would be nice to be able to make fried eggs rather than scrambled eggs from previously frozen eggs.
When I worked at a fast food establishment, they had frozen "fried"eggs. They didn't look fried, they looked like they were heated in little circle trays to cook, maybe baked?, then frozen as little egg patties. Then we microwaved them and put them in a breakfast sandwich. Anyway, so we can "fry" an egg and freeze them for quite a while too, huh?
Thanks for sharing your experience with us, Mel! We haven't tried this method ourselves, so unfortunately we cannot guarantee the outcome. We hope you'll let us know if you give it a try at home!
March 27, 2020
Can separated frozen egg whites be whipped into meringues?
March 30, 2020
Great question, Barbara! Freezing separated egg whites and then thawing for making meringues should deliver the desired whipped effect. Using thawed frozen egg whites can even make them reach those perfect stiffed peaks a little quicker than fresh egg whites!
March 16, 2020
March 17, 2020