Whole Eggs:
To
freeze whole eggs or yolks crack them into a bowl and gently stir to
break up the yolk somewhat. Try not to incorporate air into the
eggs. Label the
container with the date and the number of eggs. They can be kept
frozen for a year, and should be thawed in the refrigerator the day
before you intend to use them.
Egg Yolks:
To
inhibit yolks from getting lumpy during storage, stir in a
1/2-teaspoon salt per 1-cup of egg or yolks. If using for desserts,
use 1-tablespoon sugar or corn syrup per 1-cup yolks or whole eggs.
Label the container with
the date and the number of egg yolks.
Use up extra egg yolks in recipes like sauces,
custards, ice cream, yellow cakes, mayonnaise, scrambled eggs, and
cooked puddings.
Egg Whites:
Raw egg whites do not suffer from
freezing (cooked egg whites are very rubbery).
No
salt or sugar is needed.
Break and separate the eggs one at a
time, making sure that no yolk gets into the whites.
Pour
into trays and freeze until firm.
Label the container with the date and
the number of egg whites.
Use
up extra egg whites in boiled frostings (i.e., 7-minute frosting),
meringue cookies, angel food cake, white cakes, or meringue for
pies.
Hard-Cook Egg Yolks:
Hard-cooked egg yolks can be frozen to
use later for toppings or garnishes. Carefully place the yolks in a
single layer in a saucepan and add enough water to come at least I
inch above the yolks. Cover and quickly bring just to boiling.
Remove from the heat and let stand, covered, in the hot water about
15 minutes. Remove with a slotted spoon, drain well and package for
freezing.
Hard-cooked whole eggs and whites
become tough and watery when frozen, so don't freeze them.
