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Contrary to popular belief, you can’t simply place whole eggs in their shells directly into the freezer. The liquids inside the shell will expand, causing the eggs to crack and spoil. To freeze eggs properly, here are a few steps to follow:
Freezing Whole Eggs
If you want to freeze whole eggs, the process is quite simple. Crack the eggs and beat the whites and yolks together. Once mixed, pour the egg mixture into a container or ice cube tray suitable for freezing. Make sure the container is airtight and labeled with the date, so you know how long the eggs have been frozen. It’s also a good idea to divide the eggs into portions based on your future use, such as scrambled eggs. This makes defrosting and using them much more convenient.
Freezing Separated Yolks and Whites
For those who prefer to freeze separated yolks or whites, the process is slightly different:
Freezing Egg Yolks: Yolks have a thicker consistency, which causes them to gel when frozen in their natural state. To prevent this, you need to add either salt or sugar to the yolks, depending on their intended use. For savory dishes, add half a teaspoon of salt for every eight yolks. For sweet recipes, mix in one to one and a half tablespoons of sugar. Once seasoned, thoroughly mix the yolks and pour them into a container for freezing.
Freezing Egg Whites: Freezing egg whites is much simpler. Simply separate the whites from the yolks, lightly beat the whites, and pour them into a container suitable for freezing. Egg whites maintain their texture well during freezing and defrost easily.
How Long Do Frozen Eggs Last?
While frozen eggs can technically last up to a year, it’s recommended to use them within four to six months for the best flavor and texture. During this time, they will retain most of their original qualities and can be used in various recipes without significant changes in taste.
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