When you’re up to your neck in eggs, as we are on the regular here at the farm, you want to find ways to make use of them daily.
When we have a surplus and are just about egged-out, freezing them is a great option. And while you can’t successfully freeze eggs in their whole, shelled state (or just cracked and dropped into a container) you can freeze them already thoroughly mixed and ready for your next omelet or recipe that calls for whipped up eggs.
Its super easy! All you need is a plethora of eggs, a big bowl, an immersion blender (better than a whisk to lessen air bubbles,) a pinch of salt, and a freezer-proof container.
HOW TO FREEZE EGGS
When you have LOTS of eggs:
For this recipe, we use 18 eggs to fill a quart mason jar or quart-size plastic freezer-friendly container.
- Crack 18 eggs in a large bowl
- Add 1 tsp of sea salt
- Use an immersion blender, also known as a stick blender, on a low setting to gently whiz up the eggs without adding any air bubbles to the mix.
- When thoroughly mixed, add a half teaspoon of salt and give it one last whiz.
- Pour the eggs into your preferred container and leave a little room at the top to accommodate any expansion when frozen.
- Apply the container lid and mark the date and contents on a piece of tape (or on the lid itself) and apply to the lid. Place in the freezer.
- To use, thaw in the fridge as you would a piece of meat, until back in its liquid form.
18 eggs perfectly fills a quart-size mason jar with a little room at the top.
When you have just a dozen or so eggs:
Alternatively, if you don’t need to freeze that many eggs, you could use ice cube trays:
- Pour the mixed eggs into an ice cube tray and put trays in the freezer
- Once frozen, pop them out into a large freezer bag clearly marked with contents and date
- Thaw individual cubes as needed
HOW TO USE
For measuring when using the thawed eggs: a large egg typically equals ¼ cup. 4 eggs equals 1 cup. And so on…
The Quickest Scrambled Eggs: just pour a half cup of thawed egg mixture into your prepared hot skillet, scramble, season, and go. The hard work is already done.
Quiches and Casseroles: measure as needed then pour onto your other ingredients, bake
Baked goods: measure what you need (see conversions above) and whisk again before adding to your recipe.