- and - 
Recipes - and - RecipesSurplus eggs do not have to be disposed of. Raw eggs can be frozen at 0 °F
or -18
°C and should be used within four months.
Egg whites can be frozen "as is". Pour them into a freezer container,
leaving
room for expansion, seal tightly, and label with the number of egg whites and
the date and freeze. Substitute 2 tablespoons (30 mL) thawed egg white for 1
large egg white.
For whole eggs or yolks, beat until just blended. Pour into a freezer container,
seal tightly, label with the number of eggs and the date. Substitute 3
tablespoons (45 mL) thawed whole egg for 1 large fresh egg.
Egg yolks will thicken or gel when frozen. To prevent lumpiness in the yolk
beat
in either 1/8 teaspoon (1/2 mL) salt or 1 1/2 teaspoon (7 mL) sugar or corn
syrup per 1/4 cup of egg yolks (50 mL, i.e. about 4 yolks). Label with the
number of yolks, the date and whether you added salt (for main dishes) or sugar
(for desserts or baking). Substitute 1 tablespoon (15 mL) thawed yolk for 1
large fresh yolk.
Freeze eggs in small quantities and defrost only what you need. An easy way
to
freeze eggs is to put them in an ice-cube tray. When frozen, transfer the eggs
to a freezer container and label. As with any frozen foods, it is best to thaw
eggs in the refrigerator and use them as soon as they are thawed. Only use
thawed eggs in dishes that will be thoroughly cooked.
Hope this helps,
Bonnie Cohen MSc, RD
Nutrition Program Manager
Canadian Egg Marketing Agency
Ottawa, Canada
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