Instructions

1. You can freeze whole eggs if you first beat the yolks and whites together (see Step 4 and 5). You can also freeze whites or yolks alone.

2. To freeze only the whites. Separate the whites from the yolks. Pour the whites into a freezer container and seal tightly. The whites can be keep for up to 6 months in the freezer.

3. To freeze yolks alone. In a lightly oiled bowl or container, you need to mix four yolks with a pinch of salt and 1-1/2 teaspoons sugar or corn syrup. For eight yolks, add a pinch of salt, 3 teaspoons of sugar or corn syrup... etc. Put into a plastic bag and store in the freezer. They will be good for up to 6 months in the freezer. Keep the yolks frozen until needed. Then defrost them in the fridge.

4. If freezing the entire uncooked egg (white and yolk together), crack egg, use ice cube tray, fill 3 tablespoons each in their own section in the tray. Put into a plastic bag and store in the freezer. Depending on how much you will be using, you can pop each frozen egg cube out (just like you would for ice cubes) when you want to use them. There is no need to thaw the eggs in the fridge before use for this method.

5. To freeze hard-cooked (hard boiled) eggs. Place the eggs in a pot or saucepan, add water until they are covered. Add a pinch of salt, bring to a boil. Remove the pan from heat, drain water, and let the eggs cool in room temperature. When cooled, place the cooked eggs in a freezer container, seal, and freeze. You can keep this frozen up to a year. You can also freeze uncooked shell-on eggs, but they will be prone to cracking than cooked. Shell-on eggs can be keep well frozen for 2 months. Thaw cooked and uncooked shell-on eggs in the fridge before use.

6. If you don't want to freeze extra eggs, you can use them quickly by making cake, bread, cookies, or hot breakfast items (i.e. scrambled eggs, omelet).