Easter is over and many stores will be trying to get rid of all the extra eggs they ordered for the holiday that didn’t sell. If you’re a baker, you can scoop up some eggs really cheap and freeze them!
Here’s how you do it:
- Crack 2 or 3 eggs and put them in a small freezable container like Rubbermaid. You can also use muffin tins and ice cube trays to freeze them. If you use these types of items, you need to remove the eggs after freezing and put them a freezer bag or container. GENTLY stir to break up the yolks a little, you don’t want to whip any air into the eggs. Label the container with the date and number of eggs.
- Pop them in the freezer until you are ready to bake a cake, cookies etc. Pull a container out and let it thaw in the refrigerator the day before you intend to use them. They can be kept frozen for a year!
- Cooked egg whites are very rubbery unless mixed in a recipe so it’s not a good idea to cook them to eat after freezing.
- If freezing egg yolks only stir in a 1/2 teaspoon of salt per one cup of yolks to keep them from becoming lumpy. If using for desserts, use 1 tablespoon sugar or corn syrup per one cup of yolks or whole eggs.
- Freezing hard cooked eggs is not a good idea as whole eggs and egg whites can become very watery and tough. They may also turn very dark when frozen. You can however freeze the cooked yolks!