What to do if eggs are frozen in the refrigerator

What to do with frozen, frozen chicken eggs?

If the eggs are frozen on the balcony, then nothing bad has happened; they can be defrosted by dipping them in cold, salted water for a long time. The yolk of such an egg will be bright

And they are edible if you boil them. If their shells have burst, then it is better to peel them off and put them in a bowl to completely defrost, and then use them for their intended purpose in cooking.

A thawed egg needs to be thoroughly beaten and fried either in an omelet or scrambled eggs, made into a casserole, or used for baking or dough. The only negative is that it will be impossible to separate the yolks from the whites. But all microorganisms die from freezing.

Today we will figure out at what temperature chicken eggs freeze. If you have a home farm with high-producing chickens, you need to decide what to do with a lot of eggs. It's best to freeze them in the refrigerator and take them out as needed. With this method, the products will be stored for a long time and will remain useful. But you need to follow the rules for preparing for freezing and subsequent use.

Storage and freezing

General storage rules

To prevent eggs from freezing, it is important to observe temperature conditions. They are kept in the refrigerator at 1°C for no longer than a month. At -2°C they freeze.

Find out more in the article “Storing chicken eggs and their shelf life.”

Is it possible to freeze eggs?

There is an opinion that eggs should not be put in the freezer because they lose their taste.

In addition, raw whites and yolks will increase in volume in the freezer because they contain water. If the shell is damaged, pathogenic bacteria can enter through the cracks.

Therefore, you should remove the shells and properly prepare the eggs for freezing.

The eggs are stored in the freezer at -18°C. The recommended period is no more than a year. You cannot defrost whites or yolks and put them back in the freezer, otherwise they will spoil.

Whole raw eggs

Break the shell and pour the contents into a glass bowl. Stir the chicken egg until smooth. You can pass the composition through a sieve.

A thawed egg will not change its consistency if you add 1 g of salt or sugar. For example, if you plan to use it to make unsweetened food, it is better to add salt.

Pour the resulting mixture into a container so that no more than 3 cm remains to the edge of the container. If you fill it to the end, when frozen, the mass will increase in volume and lift the lid.

The container must not be kept open.

Squirrels

Separate the whites of chicken eggs, avoiding the yolk. Stir and remove thread-like particles. The longer the protein is exposed to air, the easier it will be to beat.

To make it easy to defrost the protein later, it is better to first freeze it in an ice container. You will get small cubes that will be easier to melt. They need to be placed in a container with a tightly closed lid.

Yolks

Egg yolks also need to be prepared first. Otherwise, when frozen, they will change consistency and become like a thick paste. It will be difficult to prepare anything from them.

To begin, separate the yolk and lightly beat it with a whisk or fork. If you plan to make a salty dish, add 1 g of salt; for a sweet dish, add the same amount of sugar.

Pour the resulting liquid into a storage container and close the lid tightly.

Boiled yolks

You can also freeze boiled yolk. Proteins after heat treatment should be eaten immediately. You can't store them for a long time.

Separate the yolks and place in a deep frying pan, but do not allow them to mix. Pour fresh cool water (two fingers above the yolk).

Cover with a lid and wait until it boils. After this, turn off the heat and simmer for 12-15 minutes.

Carefully transfer the yolks to a sieve to drain. Then place in a container and place in the freezer.

During freezing, all pathogenic microorganisms die.

Shelf life of eggs according to GOST

Any food product can be consumed within a strictly defined period. According to GOST and SanPiN, products whose shelf life does not exceed a week are classified as dietary. At 0 - minus 20 degrees Celsius they can last no longer than 25 days, from minus 2 to 0 - up to a quarter. After the specified periods, the product becomes unfit for consumption.

Shelf life of chicken eggs (photo source: Yandex.Pictures)

Storage without refrigeration

Chicken, duck, quail, goose and turkey eggs can be kept in a room or cellar without harming their freshness. If they are not heat treated, they can be stored at temperatures up to 10 degrees Celsius for 14-21 days. The norms and shelf life of a dietary product depend on temperature conditions - the lower they are, the better.

If you don’t have a refrigerator, you can put the eggs in wooden boxes:

Lubricate the surface of the product with oil or fat.
Place shavings on the bottom of the box.
Place the eggs with the pointed end down, being careful to avoid them touching each other.
Cover with burlap and place in a cool place (outside, on the balcony).

At low air humidity in the above temperature conditions, the product is stored for 2-3 months. To extend this period, it is recommended to use lime mortar. If eggs are placed in lime, they should only be stored at sub-zero temperatures: about 10 degrees. It is also important to know that after aging in lime, the product whips worse and has a specific taste.

Storing eggs at room temperature (photo source: Yandex.Pictures)

Cold storage

This is the most popular option used in urban environments, especially in hot weather. Placing them in the freezer will help keep chicken or other eggs fresh even longer. The shelf life in the refrigerator necessarily depends on the intended purpose of use:

for raw consumption – up to 7 days;
for minimal processing – up to 25 days;
if boiled hard – up to 45 days.

The product is placed in a special tray and covered with a lid - this will help avoid spoilage and rotting. The special shelf on the side door is not suitable for storing eggs - it is better to use a container and place it as close to the freezer as possible.

How to use after freezing

Defrosting rules

It is best to prepare chicken eggs in advance. They are taken out of the freezer and placed in the refrigerator. They will defrost in about 12 hours.

If you need the testicles urgently, place them in a container of cool water. Under no circumstances should the following methods be used:

put in the microwave;
leave overnight at room temperature.

Heat promotes the spread of microorganisms. Therefore, it will be dangerous to use whites and yolks even after heat treatment. There is a risk of contracting infectious diseases.

You need to know this

The frozen protein-yolk mixture must be cooked immediately after it has melted. You can't keep it in the refrigerator.

Egg mass increases when stored in the freezer. Therefore, confusion may arise during cooking.

2 tbsp. spoons of frozen proteins are equal to 1 fresh. If you need 1 fresh yolk to prepare a dish, you need to take 1 tbsp. spoon of frozen eggs. A whole fresh egg is equivalent to 3 tbsp. spoons of whole frozen ones.

If defrosted correctly, the composition of the eggs will remain the same. This is described in the article “Composition and calorie content of a chicken egg.”

An unfortunate accident

Let's figure out what to do if the testicles are frozen in the shell. This happens if they were not prepared for freezing or were stored on the balcony in winter.

An egg with its shell intact is thawed in cold water with a pinch of salt. If there are cracks, it is better to dispose of it.

A situation may arise for a private farmer if his chickens lay eggs in the yard without permission during winter walks. Or the chicken coop is poorly insulated.

In the first case, laying hens must be weaned from a bad habit. You can close them for a long time in a chicken coop equipped with comfortable nests. Or forcefully place it in a nest and cover it with a box (basket) for 2-3 days, with breaks for meals.

How to check the freshness of eggs

How to determine the freshness of an egg using water (photo source: Yandex.Images)

A unique test will help you avoid poisoning and salmonellosis, as well as ensure the quality of the product used. Before storing or eating eggs, you should check them for freshness. There are several methods for this.

Method 1: test in salt solution

Place a raw egg in a jar of saline solution (1 tablespoon per liter). Fresh ones will lie on their side at the bottom or rise slightly above the liquid level. If the egg floats or hangs in the solution, it means it is rotten.

Method 2: test in a frying pan

Crack the egg over a bowl to assess the condition of the white and yolk. The old product will not look cohesive, will become less compact and will spread over the surface. Loss of freshness is indicated by a watery consistency, a flat, easily bursting yolk, free floating of the yolk, and a transparent white (a bad product does not have a smoky tint to the white).

Method 3: by sound

Shake the egg against your ear and listen to the noise the liquid makes. If you don't hear anything, the product is fresh. If the sound of squelching is distinct, then most likely the product has spoiled - it is better not to eat it.

Determining the freshness of an egg by sound (photo source: Yandex.Pictures)

Is it possible to freeze chicken eggs?

Disputes on this matter are not unfounded, because raw foods tend to expand in volume during freezing, which is due to the presence of a water component. As a result, the shell cracks, and its particles can get into the food, infecting it with various kinds of bacteria. That's all the arguments in favor of why eggs should not be frozen.

Loss of their taste, as well as consistency, is possible only with gross violations of freezing technology. If everything is done correctly, all nutrients and taste will be preserved in their original form.

How to freeze correctly

Few housewives know about methods of freezing eggs, because, without exaggeration, this is the most unexpected product that can be subjected to such storage. And in boiled, raw and shelled form. Let's look into the details.

Hard boiled eggs

Typically, this method involves separately freezing the hard-boiled yolk and white, but most chefs advise storing yolks in this way, since the protein consistency does not change for the better after freezing.

Here are detailed instructions on how to do it correctly:

Place the eggs in a saucepan, cover with cold water and place on the stove. After boiling, set the heat to slightly above medium and keep the product in boiling water for another 7 minutes.
Drain the hot water and fill the pan with cold water. This nuance allows the eggs to cook evenly and cool quickly.
Peel the shell and remove the white.
Place the yolks in one layer in a saucepan and re-fill with cold water so that it covers them by 2.5 centimeters.
Cover the pan with a lid and boil the contents. After this, immediately remove the container from the heat, otherwise the yolks will lose their elasticity. Leave them in the water for 10 minutes. After that, strain or remove with a slotted spoon.
Carefully transfer the product into a plastic container and close the lid tightly. Now the vessel can be placed in the freezer.

A raw egg

This method involves preparing a yolk-white mixture.

It is carried out as follows:

Carefully break the shell and remove the contents into a clean and dry bowl.
Mix the composition until a homogeneous mass is obtained, trying to ensure that as little air as possible gets inside.
Be sure to add a pinch of salt and sugar (can be replaced with honey). Stir again. This is necessary so that after freezing the eggs do not become grainy. To use this preparation as an ingredient for savory dishes, you can limit yourself to salt, calculating half a teaspoon for each glass of the mixture.
If desired, the mixture should be passed through a sieve to ensure uniform consistency.
After this, the liquid is poured into a dry container for freezing so that there is about 2 centimeters of space left to the surface, closed tightly and sent to the freezer. If the container is filled to the top, the eggs will expand when freezing and lift the lid, which will not have the best effect on their subsequent texture and taste characteristics.

Whites and yolks separately

If you only need whites or yolks for further culinary processing, you can immediately separate them and freeze them separately.

They do it like this:

Break the eggs and carefully separate the whites and yolks into separate dry containers.
Add half a teaspoon of salt to the container with the yolks for each glass of raw mass (for salty dishes) or one and a half tablespoons of sugar (for sweet ones).
Mix well by hand and pour the contents into a container and cover with an airtight lid. Now the yolks can be sent to the freezer. Just don’t forget to attach a sticker to the container with the date of freezing, the number of yolks used and additives, so as not to confuse the sweet and salty ingredients.
Now move on to the proteins. They need to be stirred quickly (after standing, they are easier to beat). If the composition contains thread-like particles, pass it through a sieve.
Pour the protein substance into a freezer container, close the lid tightly and place in the freezer.

In this form, fresh egg whites and yolks can be stored for several months.

All methods of freezing eggs

In accordance with GOST, the product must be kept at a temperature of no less than 0˚C. It starts to freeze when the thermometer reaches -5˚C. It takes at least 3-5 hours for it to harden.

Eggs are subjected to low-temperature processing, pursuing the following goals:

make cooking easier - the egg mixture is more convenient to use than raw eggs;
preserve a natural product if it is farmed and there is an excess of it;
so that in the future there will be no problems with shell disposal.

The shelf life is about six months, provided the temperature in the chamber does not exceed -12˚C and the humidity is 80-85%. Preparation from a fresh product can be made in several ways - by subjecting only the yolks, whites or a mixture of them to low-temperature processing. But it is permissible to freeze boiled eggs or in shells. The latter option requires careful preparation for freezing.

Boiled

The method involves freezing hard-boiled egg whites and yolks separately. But the overwhelming majority of chefs recommend not freezing protein mass. This is due to the fact that after treatment at low temperatures the structure changes for the worse. At the same time, the taste characteristics of the yolk only improve. How to freeze hard-boiled eggs:

Boil the eggs - after the water boils, wait another 7 minutes. Once ready, drain the boiling water and fill the dish with cold water - this helps to cook more evenly and facilitates faster cooling.
The eggs are peeled and the whites are removed from the yolks, which are laid out in 1 layer in a saucepan and re-filled with cold water - 2.5 cm higher than the level of the product.
Cover the dish with a lid and bring its contents to a boil, then immediately remove the pan from the burner, otherwise the yolks will lose their elasticity.
The product is left for 10 minutes. in water, then drain it or remove the yolks with a slotted spoon.
After cooling, the product is carefully transferred to a food box and tightly closed with a lid, then sent to a low-temperature chamber.

The lid of the food container must fit tightly, otherwise the yolks will begin to crystallize and it is not recommended to eat them in the future.

Freezing raw eggs – yolk-white mass

The eggs are frozen raw, bringing the yolk and white to a homogeneous mass, that is, preparing melange. Preparation for freezing is as follows:

the eggs are washed, their contents are poured into a clean, dry container;
the yolk and white are mixed until smooth, avoiding the formation of air bubbles in the mixture;
add a pinch of sugar and salt, it is permissible to replace it with a small amount of honey - so that the melange does not crystallize after freezing;
to obtain a uniform consistency, the composition is passed through a sieve;
The protein-yolk mass is poured into a dry food container, leaving 2 cm to the edges.

Close the lid of the container tightly and then place it in the freezer. Under no circumstances should the container in which they plan to freeze the melange be filled to the brim. During hardening, the protein-yolk mass will “lift” the lid of the container and the structure of the workpiece will change to granular. As a result, the taste characteristics will become worse.

What to do with eggs after freezing?

Frozen eggs can easily replace fresh ones. Typically, such preparations are used for preparing baked goods, omelettes, salads and other culinary masterpieces. It is important to defrost the composition first. Experienced cooks advise doing this by placing the container in a cool place to avoid sudden temperature changes. Also, do not forget that eggs in any form are very sensitive to bacteria. When the thermometer readings are + 4°C and above, the risk of dangerous infections increases.

Separately frozen yolks are suitable for making creams, scrambled eggs, pancakes, and whites are useful for icing and sponge meringue.

You can make meringue from separately frozen proteins. If a hard-boiled product was frozen, it can be used for casseroles, side dishes and salad dressing.

Many housewives do not welcome this method of storing eggs due to further confusion that arises when it is necessary to measure the required portion of the workpiece. Experienced chefs in such cases advise following the proportion: 1 egg equals 3 tablespoons of egg mixture or 2 tablespoons of separately frozen white and 1 tablespoon of yolk.

As you can see, there is nothing complicated about this method of storing eggs. In addition, there are variations in the preparation of preparations. Experiment and you will succeed.

Rules for storing eggs

Dietary ones can withstand up to a week without refrigeration, table ones - up to 25 days, washed ones - up to 12 days. In the refrigerator, this period will be no more than a realistic 90 days, since during long exposure the thin shell dries out. In any case, the answer to the question of how long eggs are stored will directly depend on their variety.

Storing eggs in the refrigerator (photo source: Yandex.Images)

How to properly store raw eggs

At room temperature, a product left fresh deteriorates quite quickly. Raw eggs should be stored correctly in the refrigerator, but not in the cells of the door, which is constantly opened and is kept warm part of the time. It is better to put them in a drawer for vegetables, cheese and fruits. At what temperature to store depends on the capabilities of the refrigerator, but it is advisable to maintain the regime plus 1-2 degrees. A fresh store-bought product must be immediately placed in the cold, then it will be stored for up to a month, and a home-made product, under the same conditions, will last up to 3 months. Why can't it be stored for a long time? It's simple - there is a risk of poisoning.

Fresh eggs from laying hens or quails can be kept at room temperature (up to 20 degrees) for 21 days at a relative humidity of 70-85%. There are several village folk ways of how they used to store food products without refrigeration - these methods were used when preparing eggs for the winter so that the products did not disappear in the warmth of home:

wrap in paper and place with the sharp side down;
place in saline solution (20 g of salt per liter of water);
brush with egg white in 2 layers;
cover with a mixture of melted wax and oil;
place in a bright pink solution of potassium permanganate for a couple of seconds and dry;
in a mixture of coal and bran - correct storage with the tip up;
in sweet water (2 kg of sugar in 2 liters of water) – place in warm syrup for 2-3 seconds;
place in a box and sprinkle with salt;
Immerse quickly in boiling water and remove immediately.

How long products are stored also depends on their processing. All of the above methods extend the shelf life to 2-3 months. The product cannot be stored in the heat of summer.

Methods for storing eggs (photo source: Yandex.Images)

How to store boiled eggs

While in boiling water, the structure of the shell changes, making it easier for microbes to penetrate inside. The cooked product is stored at a temperature of up to 5 degrees, unpeeled - up to 4 days, peeled or sliced - up to 2 days. It is not recommended to store it longer, especially if you plan to use it in dishes for a child. If the shell cracked while the egg was boiling, it is better to remove it immediately. Hard-boiled eggs can be stored in the refrigerator for up to 15 days without any problems. If you take a boiled egg on a train or on the road, it is better not to remove the shell, then the duration of its storage will be 1.5-2 days.

Storage and freezing

General storage rules

To prevent eggs from freezing, it is important to observe temperature conditions. They are kept in the refrigerator at 1°C for no longer than a month. At -2°C they freeze.

Find out more in the article “Storing chicken eggs and their shelf life.”

Is it possible to freeze eggs?

There is an opinion that eggs should not be put in the freezer because they lose their taste.

In addition, raw whites and yolks will increase in volume in the freezer because they contain water. If the shell is damaged, pathogenic bacteria can enter through the cracks.

Therefore, you should remove the shells and properly prepare the eggs for freezing.

The eggs are stored in the freezer at -18°C. The recommended period is no more than a year. You cannot defrost whites or yolks and put them back in the freezer, otherwise they will spoil.

Whole raw eggs

Break the shell and pour the contents into a glass bowl. Stir the chicken egg until smooth. You can pass the composition through a sieve.

A thawed egg will not change its consistency if you add 1 g of salt or sugar. For example, if you plan to use it to make unsweetened food, it is better to add salt.

Pour the resulting mixture into a container so that no more than 3 cm remains to the edge of the container. If you fill it to the end, when frozen, the mass will increase in volume and lift the lid.

The container must not be kept open.

Squirrels

Separate the whites of chicken eggs, avoiding the yolk. Stir and remove thread-like particles. The longer the protein is exposed to air, the easier it will be to beat.

Yolks

Egg yolks also need to be prepared first. Otherwise, when frozen, they will change consistency and become like a thick paste. It will be difficult to prepare anything from them.

To begin, separate the yolk and lightly beat it with a whisk or fork. If you plan to make a salty dish, add 1 g of salt; for a sweet dish, add the same amount of sugar.

Pour the resulting liquid into a storage container and close the lid tightly.

Boiled yolks

You can also freeze boiled yolk. Proteins after heat treatment should be eaten immediately. You can't store them for a long time.

Separate the yolks and place in a deep frying pan, but do not allow them to mix. Pour fresh cool water (two fingers above the yolk).

Cover with a lid and wait until it boils. After this, turn off the heat and simmer for 12-15 minutes.

Carefully transfer the yolks to a sieve to drain. Then place in a container and place in the freezer.

During freezing, all pathogenic microorganisms die.

Freezing Boiled Eggs

Not only can cooked boiled eggs be frozen, but when reheated they taste even better than eggs that are simply kept in the refrigerator. On the weekend, you can make a breakfast burrito or egg sandwich and then pop it in the freezer. Then you just need to take the prepared breakfast out of the freezer and heat it up.

Although frozen eggs can be stored for up to 1 year, they taste best within 3-6 months.

Shelf life of specimens intended for placement in the incubator

Specimens intended for further hatching of chicks are not recommended to be stored at relatively low temperatures. When exposed to cold, biochemical processes in the space under the shell may stop.

You can keep eggs in the refrigerator only if the temperature on its shelves is 8-12 C°. Such indicators should remain stable, without sudden temperature changes. The specimens, which are then sent to the incubator, are stored in the refrigerator for no more than 7 days.

Freezing scrambled eggs

Fried eggs freeze very easily and taste great when reheated. It is best to cook scrambled eggs so that the yolk is slightly runny and retains its soft texture when heated.

You need to let the cooked scrambled eggs cool completely, only then pack them in separate portions in bags and place them in freezers. Then you need to let them defrost in the refrigerator or use the microwave to defrost them before reheating.

Freezing raw whites and yolks

It is perfectly possible to freeze raw egg whites. Two tablespoons of egg white is approximately equal to one fresh egg white, so to make it easier to work with, you'll want to separate the whites into separate portions.

Once the egg whites have thawed, let them sit at room temperature for 30 minutes. In this case, they will whip much better.

Frozen fresh yolks should not be stored in the freezer for too long, as they may become gelatinous and unsuitable for further use.

To prevent the yolks from thickening, it is recommended to add salt or sugar. For every ¼ tbsp. yolks need to be added 1/8 tsp. salt or 1 ½ tsp. Sahara.

How to freeze different types of eggs

Although it is not recommended to freeze raw eggs in their shells, you can freeze raw yolks and whites, either individually or as a mixture. Additionally, cooked egg dishes such as casseroles can be safely frozen.

Raw eggs can be frozen for up to 12 months, but cooked egg dishes should be thawed and reheated within 2 to 3 months (,).

Whole eggs

To freeze whole eggs, start by scooping the contents of each egg into a bowl, then whisk gently until the yolks and whites are thoroughly combined.

Pour the mixture into a freezer container. It will be more convenient to freeze each egg separately.

For food safety and convenience, label each container with the date and number of whole eggs it contains before freezing.

Egg whites

Separate the egg whites from the yolks.

Place the yolks in a bowl and pour each individual egg white into an ice cube tray or other type of small freezer container.

Label the container with the date and amount of protein added.

Egg yolks

To freeze yolks, start by separating the yolks from the whites by placing the egg whites in one container and the yolks in a small bowl.

Gently whisk the yolks until completely combined and runny.

For every 4 egg yolks beaten, add 1/4 teaspoon salt or 1/2 teaspoon granulated sugar. Mix well.

Pour the mixture into a freezer container and mark it with the date and number of yolks used, noting whether salt or sugar was added.

Ready-made egg dishes

To freeze cooked egg dishes, such as casseroles, start by cooling the cooked dish to room temperature. To prevent bacterial growth, it is important to cool the cooked dish to 5°C for 2 hours ().

Once cooled, cover the pan with a tight-fitting lid and place it in the freezer.

You can also freeze individual servings. Sliced pieces not only cool faster, but also reheat easier.

To do this, wrap each individual portion in plastic wrap and place it on a baking sheet in the freezer until completely frozen. Once frozen, transfer individually wrapped portions to a ziplock freezer bag and store in the freezer.

Conclusion:
Raw whole eggs can be frozen by beating the yolk and white. Egg whites and yolks can be separated and frozen separately. Raw eggs can be frozen for up to 1 year, but cooked egg dishes should only be frozen for up to 2-3 months.