How to freeze eggs for baking use?

Question

Did you know you can freeze eggs for your future baking? Learn the correct method to prepare and store them for perfect results every time.

Answer 1

To freeze eggs for baking, crack them, whisk yolks and whites together, and then freeze in measured portions. Thaw completely in the refrigerator before using.

Detailed Explanation:

Freezing whole, uncracked eggs is not recommended as the contents will expand and likely crack the shell. The best way to freeze eggs for later baking use involves a few simple steps:

1. Crack the Eggs: Crack the desired number of eggs into a bowl.

2. Whisk Thoroughly: Whisk the yolks and whites together until they are fully combined and the mixture is uniform. This prevents the yolk from becoming gelatinous during freezing.

3. Measure Portions: Decide how you typically use eggs in your baking. Common measurements are 1 large egg (approximately 3 tablespoons) or 1/4 cup (which is roughly equivalent to 1.3 large eggs). Measure out the whisked egg mixture into freezer-safe containers or ice cube trays.

4. Label and Freeze: Clearly label each container with the date and the number of eggs (or tablespoons) it contains. Freeze for up to 12 months.

5. Thaw Properly: When ready to use, thaw the frozen egg mixture in the refrigerator overnight. Use immediately after thawing.

Pro Tip:

If you plan to use the frozen eggs for sweet baking recipes, consider adding a pinch of sugar (about 1/8 teaspoon per cup of egg mixture) before freezing. This helps to prevent the egg proteins from toughening during freezing and thawing. For savory applications, a pinch of salt can be added instead.