Freezing Eggs

 Freezing eggs is easy and a great way to preserve the extras for later on for when they are needed.

What you will need:

• Eggs 
• Mixing bowel
• Fork (some people use a whisk, but I use a fork. I feel the whisk allows for to much air to be incorporated into the eggs. But which one to use is really just a preference.)
• Salt (1/4 teaspoon per cup of egg mixture) or if you will be wanting to use the eggs for baking omit the salt and add 1/4 teaspoon of sugar per cup of egg mixture.  This is a must, otherwise the texture of your eggs won't be right when you go to use them.
• measuring spoon
• measuring cup
• Some kind of container to freeze the eggs in. Some people use plastic ice cube trays. Other people use small 1/2 cup freezer containers. Since I have neither one of those, I use a muffin pan. Since I usually do a dozen eggs at a time, and my muffin pan has twelve cups, it works out wonderful. I don't need to measure, I just ladle out 12 equal (or near to equal) portions.

Steps:

Break eggs into a bowl.
Using a fork, (or whisk) break yolks and lightly mix yolks and whites together being careful to incorporate as little air as possible. Not incorporating any air at all would be perfect.

Add salt. How much salt or sugar you use will depend on how many eggs you are wanting to freeze. A rule of thumb is: 3 Grade A Large eggs = 1/2 cup. So for example if you are wanting to freeze a dozen eggs, you would add 1 teaspoon of salt or sugar.
Gently mix together.

Divide the mixture into three tablespoon portions. (3 TBS equals 1 egg) and place into container that you will be using to freeze the eggs.

Place in the freezer and allow 1-4 hrs to become completely frozen. If you are using a 1/2 cup freezer container, you are now done. Make sure to label the container.

If you are using an ice cube tray, or muffin tin, remove the frozen eggs from the container and place into a freezer zip-lock type bag, label bag, and place into freezer. If the egg mixture is difficult to remove from the container, simply turn the container upside down and allow cold water to run over the underside  for a few seconds. Flip the container right side up and the egg mixture should easily slide out. Or you can use a knife to loosen the sides of the frozen mixture from the pan.

Best if used within 6 months, but will stay good in freezer for up to a year.

To use:
 Thaw overnight in the refidgerator, or under cold water. Once thawed, use as normal.


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