Will you have a large number of fresh eggs on hand this Easter? One safe method for preserving eggs is freezing and the other is pickling. Pickled eggs must be stored in the refrigerator at all times. Pickled eggs are peeled, hard-cooked eggs in a solution consisting of vinegar, salt, spices, and other seasonings. At this time there are no safe home canning methods for eggs. Here are the steps below for freezing eggs.

Freezing Eggs

Wash utensils, equipment, and work areas with soapy water before and after contact with eggs. It is important to know that eggs cannot be frozen in the shell. Eggs can be frozen with the yolk and white mixed together (whole) or separated into yolks and whites.

Steps to Follow When Freezing Whole Eggs

1. Crack each egg separately into a clean bowl. Examine for freshness and remove any pieces of shell before mixing with other eggs.
2. Thoroughly mix yolks and whites together. Do not over whip which incorporates air.
3. To prevent graininess of the yolks, add 1 ½ tablespoons sugar, 1 ½ tablespoons corn syrup OR ½ teaspoon salt per cup of whole eggs. This will stop the gelation of the yolks. Use salt or sugar according to whether you intend to use the egg contents for sweet or savory dishes.
4. Strain through a colander to improve uniformity.
5. Pack for freezing allowing ½-inch headspace. Seal, label, and freeze.
6. Another method of freezing a whole-egg mixture is to use ice cube trays. Pour egg mixture into each compartment of an ice cube tray. Freeze until solid. Remove frozen cubes, and package in moisture-vapor resistant containers. Seal, label, and freeze.

Steps to Follow for Freezing Egg Yolks

1. Separate eggs and gently stir egg yolks.
2. To prevent graininess, add 1 ½ tablespoons sugar, 1 ½ tablespoons corn syrup OR ½ teaspoon salt per cup of egg yolks. This will stop the gelation of the yolks. Use salt or sugar according to whether you intend to use the egg contents for sweet or savory dishes. 
3. Strain yolks through a sieve or colander.
4. Pack in freezer containers, allowing ½-inch headspace.
5. Seal, label, and freeze.

Steps to Follow for Freezing Egg Whites

1. Gently mix egg whites; do not whip.
2. Strain through a sieve or colander. No sugar or salt is needed.
3. Pack in freezer containers, allowing ½-inch headspace.
4. Seal, label, and freeze.

Steps to Follow for Thawing Eggs

Frozen eggs in any form need to be fully thawed to be used and should only be eaten in thoroughly cooked dishes. Never cook eggs directly from frozen. To defrost, move the egg from the freezer to the refrigerator to be stored overnight, this will help to avoid any exposure to bacteria. To quicken the process, run cold water over the freezing container. Be sure to use the eggs as soon as they have thawed. Stir or shake them before using. Use the thawed eggs within 3 to 5 days. Eggs can be frozen for up to a year, although it is recommended to use them within four months for freshness.

How to Use Frozen Eggs

According to the USDA Food Safety and Inspection Service (FSIS), you can freeze eggs for up to one year. When you’re ready to use frozen eggs, thaw them overnight in the refrigerator or under running cold water. Use egg yolks or whole eggs as soon as they’re thawed. Use thawed frozen eggs only in dishes that are thoroughly cooked.

How to Use Frozen Hard-Boiled Eggs Yolks

Did you know that you can freeze hard-boiled egg yolks to use later for toppings or garnishes. It is not recommended to freeze whole hard-boiled eggs. Never freeze raw eggs that are still in their shell. You will need to carefully place the boiled yolks in a single layer in a saucepan and add enough water to come at least 1 inch above the yolks. Cover and quickly bring just to boiling. Remove the pan from the heat and let the yolks stand, covered, in the hot water for about 12 minutes. Remove the yolks with a slotted spoon, drain them well and package them for freezing. It’s recommended not to freeze hard-boiled whole eggs and hard-boiled whites because they become tough and watery when frozen.

(Shakera Williams, DHSc, MPH Assistant Extension Agent, Nutrition and Community Health, (Flavors of Health, SNAP-Ed, CDC-HOP), Webster and Claiborne parishes. The LSU AgCenter and LSU provide equal opportunities in programs and employment.)