Freezing Eggs

Most of this info comes from CookWise by Shirley O. Corriher. It’s a wonderful cookbook. If you don’t own it already, I highly recommend putting it on your Christmas wish list.

My other resource is The Betty Crocker Cookbook (currently discounted at Amazon – click title for info).

  • It’s not recommended that whole eggs, in the shell, be frozen. I have heard of people who have broken and scrambled the yolks and whites together, then added sugar or salt (depending on how they’ll be used later) and frozen the mixture for up to 3 months with some success.
  • Egg whites, with or without an additive, can be frozen for a year but use promptly after defrosting.
  • Egg yolks can be frozen for 3 months. As 1/8 teaspoon salt or 1/2 teaspoon sugar for every 1/4 cup of yolks.
  • Clearly mark your containers to indicate if you’ve added salt or sugar to the mix.
  • Frozen and defrosted egg whites whip more easily than fresh and make good foams and cakes of high quality.
  • Frozen and defrosted egg yolks make wonderfully thick homemade mayonnaises. Add 1 tablespoon lemon juice per yolk and freeze for at least 8 hours for a good mayonnaise base.

SUBMITTED BY: Catherine in ID

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