During the warm spring and summer months when egg production is high and your egg basket is overflowing, be sure you set aside some of your leftover eggs to use through the winter.
Freeze leftover eggs so you have them to use for holiday baking and through the cold months when laying naturally slows.
Wait...what???? You can freeze eggs?
We often find ourselves with excess eggs. In order to ensure we have enough eggs for holiday baking and other recipes through the winter when production naturally drops (since we don't light our coop to force our chickens to lay), I have started freezing eggs.
This way I can save them for the lean winter months when laying naturally slows down, so we don't have to go buy icky store-bought eggs.
Approved Methods of Preserving Eggs
Although water glassing used to be a popular method of preserving eggs a century ago (or longer!), it is no longer considered safe due to the risk of botulism.
The only two approved methods of preserving eggs for long-term storage are freezing them and pickling them, according to the FDA and Extension Service.
Despite what you might see on YouTube or Tiktok, water glassing is NOT an approved method of storing eggs long-term.
For more details, here are some resources:
- Storing eggs safely (Kansas State University)
- Preserving eggs (University of Wyoming)
- How to safely preserve eggs (University of Arkansas)
- Preserving farm fresh eggs (University of Nebraska)
- Storing eggs safely (Utah State University)
How to Freeze Leftover Egg Yolks and Whites
There are various ways to freeze eggs and all work just fine. The one thing you don't want to do is freeze your eggs whole in the shell because they'll crack and then you risk bacterial contamination when you defrost them.So here's how you freeze eggs. All you need is ice cube trays, salt, cooking spray and fresh eggs.
How to Freeze Whole Eggs
Freezing the whole egg (minus the shell!) is best when you'll be using the eggs later for fried eggs or egg sandwiches.
You can freeze the eggs whole quite easily. Just break each egg into an ice cube tray, muffin tin or these great silicone herb freezing trays or an over-sized ice cube tray like this. For larger eggs, a regular ice cube tray might not suffice, so using a a over-sized tray like this will work better.
(The silicone is nice because it makes the eggs easier to get out once they're frozen, although I do find that spraying your container with some coconut or other cooking spray is helpful as well.)
Then freeze the trays. Once they're frozen solid, you can pop the egg cubes out and store them in the freezer in freezer bags or a freezer-safe container. If you want to separate your eggs instead, that works too.
How to Freeze Leftover Egg Whites
Freezing the egg whites separately works best when you will be making meringues or other recipes calling only for whites. To freeze just the egg whites, separate each egg and drop the white of each egg into a separate compartment of your ice cube tray. Freeze, store and defrost as above.
You can also separate a whole bowl full of eggs and then pour them into your trays. When you're ready to use them, remember that 2 Tablespoons of egg white equals the amount in one egg.
How to Freeze Leftover Egg Yolks
Freezing the egg yolks separately works best for when you will be making Hollandaise sauce, lemon curd or other recipes calling only for yolks.
To freeze the egg yolks, you will want to separate your eggs and very lightly whisk the yolks in a bowl. Add a pinch of salt (otherwise the yolks will have a grainy texture).
You can measure out the yolk mixture in one Tablespoon amounts to freeze, or fill your containers with three Tablespoons as I have done here. Freeze and store as above.
When you defrost the yolks, remember that one Tablespoon of yolk is the equivalent of one egg yolk called for in a recipe.
Whisk Eggs before Freezing
Even easier, you can freeze whisked eggs.
Whisking the eggs and then freezing them works best for scrambled eggs or recipes calling for whole eggs.
To freeze whole eggs when you won't be separating them, lightly whisk the eggs (you don't want to incorporate too much air into them), then add a pinch of salt.
Pour the mixture into your ice cube or silicone trays (remember you want 3 tablespoons in each compartment, so you'll need over-sized trays to freeze whole eggs) and freeze them. Once frozen, pop the cubes out and store in freezer bags.
How to Use Frozen Eggs
Frozen eggs will last for about 6 months in the freezer. When you are ready to use them, defrost as many eggs as your recipe calls for overnight in the fridge or on the counter until defrosted.
Once defrosted, they should be fully cooked and eaten as soon as possible. Be sure to use the eggs immediately and only in recipes that call for the eggs to be fully cooked.
When you are ready to use the cubes, remember that each 3 Tablespoon cube of whisked whole egg is the equivalent of one egg, so it's very easy to measure the out the correct number of cubes for recipes.
Since I choose not to light my chicken coop in the winter to give our hens a well-deserved break, I find that planning ahead and freezing eggs when we have extras assures that I don't have to go buy store bought eggs when laying slows.
So leave some freezer space and freeze some of your eggs!
Whether you freeze them separated or whole, you'll be glad for some delicious eggs come winter!
According to the USDA, water glassing is NOT a safe way to preserve eggs. Don't take the chance.
