Eggs will last for quite a while in your refrigerator up to five weeks or even longer if they were particularly fresh when you purchased them. However, if you’re stuck with more eggs than you can use in the next month or more, freezing them is a great option to preserve them. You can freeze whole eggs, the yolks or the whites. Depending on your needs, you may decide to separate your eggs to freeze them this gives you more flexibility, and you always can mix them back together once you’ve defrosted them if your recipe calls for whole eggs rather than the parts. Here’s a guide to freezing eggs.
How to Freeze Eggs
All you have to do is take an ice cube tray, crack the eggs and add them in it without using any kind of spray or oils. Next, you should place the tray into the freezer and freeze until the eggs are frozen solid (approximately 2 hours). Once they are frozen you can remove the eggs from the container. In case they are stuck, let them sit in warm water for 1 minute and they will pop right out. Then, you can store them to a gallon sized freezer safe bag and keep them up to a year.
When you need them, simply let them stay at room temperature and you can use them in any recipe. For instance, you can use them for baking, breading chicken, scrambled eggs, and french toast.
However, if you prepare recipes which require only egg whites or egg yolks, then consider freezing them already separated. Therefore, freeze the white into one ice cube spot and the yolk in another spot.
Using Your Frozen Eggs: Eggs frozen in this way will keep in your freezer for a year. When you have a recipe that calls for eggs, simply remove the correct number of egg “cubes” from your freezer storage, using the guidelines above, and allow them to defrost in your refrigerator for a day before using them.