AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
The following information is taken from the "Eggcyclopedia" -- a resource for anything and everything having to do with eggs.
Freezing Eggs
If you receive a windfall of eggs far beyond your capacity to use within a few weeks, they can be frozen—not in the shell, of course. Freeze only clean, fresh eggs.
Whites: Break and separate the eggs, one at a time, making sure that no yolk gets in the whites. Pour them into freezer containers, seal tightly, label with the number of egg whites and the date, and freeze. For faster thawing and easier measuring, first freeze each white in an ice cube tray and then transfer to a freezer container.
Yolks: Egg yolks require special treatment. The gelation property of yolk causes it to thicken or gel when frozen. If frozen as is, egg yolk will eventually become so gelatinous it will be almost impossible to use in a recipe. To help retard this gelation, beat in either 1/8 teaspoon salt or 1½ teaspoons sugar or corn syrup per ¼ cup egg yolks (4 yolks). Label the container with the number or yolks, the date, and whether you've added salt (for main dishes) or sweetener (for baking or desserts).
Whole eggs: Beat just until blended, pour into freezer containers, seal tightly, label with the number of eggs and the date, and freeze.
Hard-cooked: Hard-cooked yolks can be frozen to use later for toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least 1 inch above the yolks. Cover and quickly bring just to boiling. Remove from the heat and let stand, covered, in the hot water about 15 minutes. Remove with a slotted spoon, drain well and package for freezing.
Hard-cooked whole eggs and whites become tough and watery when frozen, so don't freeze them.
To use frozen eggs Thaw frozen eggs overnight in the refrigerator or under running cold water. Use yolks or whole eggs as soon as they're thawed. Once thawed, whites will beat to better volume if allowed to sit at room temperature for about 30 minutes.
Substitute 2 tablespoons thawed egg white for 1 Large fresh white.
Substitute 1 tablespoon thawed egg yolk for 1 Large fresh egg yolk.
Substitute 3 tablespoons thawed whole egg for 1 Large fresh egg.
Use thawed frozen eggs only in dishes that are thoroughly cooked.
Hope this helps,
Carol C. Schlitt
Extension Educator, Nutrition and Wellness
University of Illinois Extension
