During the summer months when egg production is at a high, we often find ourselves with excess eggs. In order to ensure we have enough eggs for holiday baking and other recipes through the winter when production drops, I have started freezing eggs to save them for the lean winter months so we don't have to go buy icky store bought eggs.
There are various ways to freeze eggs and all work just fine. The one thing you don't want to do is freeze your eggs in the shell because they'll crack and then you risk bacterial contamination when you defrost them.
FREEZING WHOLE EGGS (best for fried eggs or egg sandwiches)
You can freeze the eggs whole quite easily. Just break each egg into an ice cube tray, muffin tin or these great silicone containers from Ball Canning. (The silicone is nice because it makes the eggs easier to get out once they're frozen, although I do find that spraying your container with some coconut or other cooking spray is helpful as well.)
Then freeze - and when frozen solid, pop them out and store them in the freezer in freezer bags or a freezer-safe container. When you are ready to use them, defrost as many eggs as your recipe calls for overnight in the fridge or on the counter. Be sure to use the eggs immediately and only in recipes that call for the eggs to be fully cooked. Frozen eggs will last for about 6 months in the freezer.
If you want to separate your eggs instead, that works too.
FREEZING EGG WHITES (best when you will be making meringues or other recipes calling only for whites)
To freeze just the egg whites, separate each egg and drop the white of each egg into a separate compartment of your container. Freeze, store and defrost as above.
FREEZING EGG YOLKS (best for when you will be making Hollandaise sauce, curds or other recipes calling only for yolks)
To freeze yolks, you will want to separate your eggs and very lightly whisk the yolks. Add a pinch of salt, otherwise the yolks will have a grainy texture. You can measure out the yolk into one Tablespoon amounts to freeze, or fill your containers with three Tablespoons as I have done here. Freeze and store as above. When you defrost the yolks to use, one Tablespoon of yolk is the equivalent of one egg yolk called for in a recipe, so each cube will be the equivalent of three yolks.
FREEZING WHISKED EGGS (best for scrambled eggs or recipes calling for whole eggs)
To freeze whole eggs when you won't be separating the egg, lightly whisk the eggs (you don't want to incorporate too much air into them), add a pinch of salt, and then freeze them. Each 3 Tablespoon cube is the equivalent of one egg, so it's very easy to measure the out the correct number of cubes for recipes. Freeze, store and defrost as above.
Since I choose not to light my chicken coop in the winter to give our hens a well-deserved break, I find that planning ahead and freezing eggs when we have extras assures that I don't have to go buy store bought eggs when laying slows. So leave some freezer space and freeze some of your eggs! Whether you freeze them separated or whole, you'll be glad for some delicious eggs come winter!
I would love for you to join me here...