If you have an abundance of fresh eggs, there are two safe preservation methods: freezing and pickling. Pickled eggs, which are hard-cooked and peeled, are stored in a solution of vinegar, salt, spices, and other seasonings, and must always be kept in the refrigerator. Currently, there are no safe home canning methods for eggs. Below are the steps for freezing eggs.

Before 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.

How to Freeze 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.

How to Freeze 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.

How to Freeze 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.

How to Thaw Eggs

Frozen eggs need to be fully thawed before use and should only be incorporated into thoroughly cooked dishes. Never cook eggs directly from frozen. To defrost, transfer the eggs from the freezer to the refrigerator and let them thaw overnight to minimize bacterial exposure. If you need to speed up the process, run cold water over the container holding the eggs. Use the eggs as soon as they have thawed, and stir or shake them before using. Thawed eggs should be used within 3 to 5 days. While eggs can be frozen for up to a year, it is best to use them within four months for optimal freshness.

Other Helpful Information

It is not recommended to freeze hard-boiled eggs. Never freeze raw eggs that are still in their shell.

Shakera Williams, DrHSc, MPH, Assistant Extension Agent, Nutrition & Community Health

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