Can eggs be stored in the freezer?

Berries, vegetables, herbs and even bread can be frozen, but eggs? And it turns out they can be stored in the freezer too! There are just a few important nuances.

How to properly prepare the product

If you try to freeze eggs as they are, the shell will crack and the product will be spoiled. Perhaps because of this, many people think that eggs cannot be frozen at all, but the whole point is only in the property of water to expand when frozen. Let's look at some small tricks that will allow you to freeze eggs without losing their properties.

So, we will need:

• clean, dry deep dishes (for example, a bowl),
• any container suitable for freezing food (container or ice trays),
• a little salt or sugar
• a strainer or slotted spoon, something suitable for stirring (but not beating) eggs,
• and literally a couple of minutes of time!

Let's get started:

1. The first thing to do is to carefully break the shell and pour the contents into the prepared container.
2. We immediately determine the quality of the egg: if any doubts arise, it is better to immediately get rid of the product - your health is more valuable!
3. Having made sure of their suitability, we decide what purposes the eggs will serve in the future. If the question arises - how to separate the yolk from the white, then you need to do it now. A slotted spoon is perfect for separating.

How to freeze yolks

Yolks can be frozen in two forms: raw and hard-boiled.

Raw yolks

On their own, they tolerate low temperatures well, but when freezing raw yolks it is important to add a little salt or sugar to avoid crystallization and loss of consistency.

What's next:

1. Pour the product into a container for freezing, leaving a couple of centimeters to the edge so that the substance has room to expand.
2. Now - into the freezer.

Important
Do not forget that when eggs freeze, they increase in volume. It is also important to close the lid tightly to maintain the consistency of the runny egg mixture.

Boiled

With cooked yolks you will have to resort to additional actions:

1. Clean the protein and place it in a saucepan.
2. Fill with salted water so that it covers them by a couple of centimeters.
3. Bring to a boil and immediately remove from heat.
4. Let it sit for five to ten minutes.
5. We take it out of the water, and, after making sure that there is no excess moisture, we put it in a container for freezing.
6. We send it to the freezer compartment.

Tip from purity-en.htgetrid.com Before freezing, you can crumble the yolks to make them easier to use in cooking later. In addition, the crumbled yolk freezes more evenly and is more convenient to store.

Whites and whole eggs

Boiled proteins are not suitable for freezing, as they will in any case lose their structure and taste. But raw (and, accordingly, whole eggs) can be frozen safely.

To do this we need:

1. Separate the protein if necessary, or pour the whole protein into a bowl.
2. Stir gently. It is very important not to shake the egg, but rather stir it to obtain a homogeneous mass.
3. Raw whites tolerate freezing well without any additives, but if you are freezing the yolk and white together, it is worth adding a pinch of salt or less than a teaspoon of sugar.
4. Place the container in the freezer.

The defrosted product must be used all at once - repeating the procedure will ruin the eggs. It is better to thaw them in the refrigerator, because a sudden change in heat will have the worst effect on the taste and consistency.

How much in a tablespoon
A whole chicken egg approximately corresponds in volume to 3 tablespoons of the mixture. The white of one egg is 2 tablespoons, and the yolk is 1 spoon.

Properly frozen eggs are in no way inferior to fresh ones, and the same variety of dishes can be prepared from them.