Is it possible to freeze chicken eggs in the freezer, how to store them and what to cook later

How long to freeze an egg

Chicken eggs can be frozen for up to a year. Freezing makes them an amazing ingredient to keep on hand in your freezer.

You can freeze whole eggs or freeze the yolks and whites separately . Freeze eggs using different containers. Use ice trays or freezer-safe bags. The method you use is entirely up to you.

Raw or cooked?

Only raw eggs or boiled yolks are frozen. Despite the fact that many products tolerate freezing well when boiled, this does not apply to chicken eggs - after defrosting, the whites will be elastic, watery and taste unpleasant.

If necessary, only the boiled yolk can be frozen - the egg is hard-boiled in the usual way, the white and yolk are separated, the yolk is chopped into small cubes and sent to the freezer in a container or bag.

You can store both whole raw eggs and raw whites and yolks separately in the freezer. Suitable utensils for freezing include ice or baking trays, special bags with zippers, and plastic containers.

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Frozen eggs

To freeze whole eggs, simply crack and scramble the eggs, then pour the mixture into either an ice cube tray or a freezer container or freezer bag. If you need to use the eggs individually, it would be wiser to distribute them individually into each ice cube tray so you can separate them easily. If you don't need to scoop out one egg at a time, you can easily pour your egg mixture into a labeled freezer bag or container.

How does freezing affect yolks and whites?

Yolks and whites react differently to temperature changes. Let's look at the most significant changes.

Texture

Raw egg whites (after freezing and thawing) practically do not change their own structure. A few studies even note an increase in foaming ability.

However, with prolonged exposure to freezer conditions, denaturation (destruction) of proteins occurs and loss of their biological properties.

At the same time, the longer the whites stay in the freezer, the better they whip.

When frozen, yolks form a viscous, thick gel-like mass. Similar changes, according to experts, occur when ice crystals form. If the yolks are pre-mixed with sugar or salt, then such changes will not occur.

If the whites and yolks were frozen together, then you can cook scrambled eggs, any pastries and casseroles from the resulting mass.

Egg whites practically do not change their organoleptic properties when frozen, but may lose nutritional value. The yolks become unusable if they are not mixed with sugar or salt.

Taste

The taste of yolks and whites does not change after freezing and thawing. Any differences are due to the addition of minor ingredients (sugar, salt, spices and preservatives).

It is recommended to avoid purchasing frozen whites and yolks that have been stored using preservatives. They can be toxic to the body and cause health problems.

The taste after defrosting remains almost the same, but changes are possible with the addition of preservatives, spices and sugar.

Frozen yolks

If you are only going to freeze the yolks, you will need to mix in the salt or sugar to prevent thickening. If you later use the yolk in a main dish, add a pinch of salt to each yolk.

If you plan to use the yolks for baking or desserts, add about a teaspoon and a half of sugar per yolk. Freeze individually in ice cube trays or in a freezer bag or container.

Freeze boiled eggs

You can freeze hard-boiled egg yolks to use later for fillings or side dishes. Carefully place the yolks in a single layer in the pan and add enough water to come at least a couple of centimeters above the yolks. Cover with a lid and quickly bring to a boil. Remove the pan from the heat and let the yolks sit for about 12 minutes. Spoon the yolks and drain before freezing.

It's best not to freeze whole hard-boiled eggs and hard-boiled whites because they become tough when frozen.

Freezing whites and yolks

Freezing raw egg whites is very easy. They need to be carefully separated from the yolks and then placed in a suitable container. The best option is to pour it into ice cube trays. Place in the freezer until completely frozen. In the future, so that the proteins take up less space, they can be poured into one bag and taken out as needed.

Expert opinion

Novoselova Sofya Ivanovna

Farmer. 20 years of experience.

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As mentioned above, freezing thickens the yolks. To prevent this, before freezing I add salt or sugar to the yolks - depending on whether the yolk will be used for salty or sweet dishes in the future: for a glass of raw yolks (220-250 ml) you will need 0.5 tsp. salt or 1 tbsp. l. Sahara. After adding salt or sugar, carefully stir the yolks and freeze in the same way as the whites.

You can store frozen whites and yolks for up to a year.

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Egg after defrosting

When you're ready to use them, simply let the eggs defrost in the refrigerator. It's very simple, this process will allow them to stay cool enough when thawed so they don't spoil. Never defrost eggs at room temperature.

Eggs after defrosting - keep the egg whites at room temperature for about 30 minutes before whisking - this will give the best volume.

How to properly prepare the product

There are many microbes on the shell. There are bacilli that are dangerous to humans and cause serious diseases - salmonellosis. Therefore, processing is required before use. The simplest way is to pour boiling water over it. But this option is not always suitable. At high temperatures, the egg quickly coagulates and flakes form.

Processing instructions:

Make a soda solution. Two teaspoons of sodium per glass of water is enough.
We wash the shell to remove any dirt. You can use any dish soap, liquid soap, or laundry soap.
Fill with soda solution and leave for half an hour.
Take it out and rinse.

Next we send it to cook on the stove. Or break it up to freeze it raw. Sometimes it is necessary to separate the yolks. The classic method of transferring shells from one shell to another is suitable. The use of special devices is allowed.

How to freeze chicken eggs

Frozen foods must be packaged well to prevent air from getting inside. It is best to use plastic bags. Plastic containers (lunch boxes) in which cheeses, vegetables, fruits and other products are stored are also suitable. You can pour the raw contents of the shell into ice cube trays. The result is small cubes that are convenient to use for preparing various dishes. Some housewives use silicone containers. The duration of product freezing is determined by temperature conditions. Usually it takes 4-5 hours. The freezer should be approximately -18 degrees.

Boiled

Only boiled yolks can be stored in the freezer. Boiled protein at sub-zero ambient temperatures begins to smell unpleasant. Its taste is deteriorating. Freezing boiled eggs involves following several steps:

Boil the eggs hard, wait for the shells to cool;
Break and separate the yolks from the whites;
Place the yolks in sealed bags. Squeeze out the air and seal.

You can also use regular packages. You need to squeeze out as much air as possible with your hands, wrap it several times and close it tightly. If there are no bags at all, use plastic containers. Before freezing, drizzle the yolks with a little vegetable oil. Be sure to use a tight lid to prevent air from getting inside the container.

Dietary and table eggs are distinguished by their beneficial properties. For up to 7 days, the product is considered dietary because it contains many microelements and brings great health benefits. Then it begins to be considered a dining room.

Fresh

Many housewives are interested in whether it is possible to freeze raw chicken eggs whole. This is absolutely impossible to do. Since the temperature in the freezer is sub-zero, the liquid inside the shell begins to expand. The shell becomes cracked or completely disintegrates. It is best to prepare broken eggs.

Freezing instructions consist of several steps. First of all, break the required number of eggs into a bowl of a suitable size. If you plan to use eggs to prepare sweet dishes, add 1 spoon of sugar per glass of the mixture. For salty dishes, add 1 pinch of salt. Shake the resulting mixture until completely homogeneous. Make sure there are no lumps.

For whipping, you can only use an electric mixer. Using a whisk will not achieve a good result. Pour the resulting mixture into containers. Cover tightly and place in the freezer.

Squirrels

Only proteins are suitable for preparing some dishes. They can be frozen in a simple way - in ice cube trays.

Pour the prepared mixture into molds;
Place in the freezer for several hours;
Place the hardened cubes in a thick bag.
Place it in the freezer for long-term storage.

Yolks

Whole frozen yolks begin to resemble rubber over time. Therefore, the product must be prepared in a special way:

Place the yolk in a suitable sized container;
Add a small pinch of salt;
If you are planning to prepare a sweet dish, add a little sugar;
Mash the mixture with a fork until completely smooth;
Make sure there are no lumps;
Pour mixture into molds;
Place in the freezer.

Important! Only fresh and high-quality chicken eggs are suitable for freezing.

Raw eggs with shell

The question is often asked: is it possible to freeze whole and raw chicken eggs in the freezer? This cannot be done. Liquids expand when exposed to low temperatures. The shell will crack. We suggest freezing whole in broken form.

Freezing raw eggs

Freezing Instructions:

Break the required number of eggs into a bowl. For sweet dishes, add a spoonful of sugar per glass of mixture. For omelettes and other salty dishes, add a pinch of salt.
Shake with a fork until smooth. Do not beat with a mixer or a whisk.
Pour into containers and seal.
All that remains is to place the egg mass in the chamber. We send it out to freeze.

Eggs frozen in this way are suitable for omelettes and baked goods. We recommend immediately packing it in convenient portions. It can be poured into molds, frozen, then transferred to containers or bags.

Egg whites

Some dishes and desserts require only proteins. We suggest freezing using the simplest method. You will need molds. Small bags with zippers will do.

Freezing Instructions:

Pour into the cells of the molds for making ice. Or we use other containers.
Now let's put it in the chamber for several hours, you need to freeze it until it becomes solid cubes.
Next we put it into a tight bag and return it to the chamber.

When packaging in small bags, immediately pack it and put it in the freezer. Do not pre-beat. Air bubbles will ruin the workpiece. Gentle stirring with a fork is allowed to evenly distribute the clots.

Egg yolks

Frozen whole raw yolk becomes rubbery. You can’t put it straight into the freezer. Requires special training.

Freezing Instructions:

Place in a bowl. Throw in a pinch of salt. It won't even harm desserts. When using a frozen product for custard, it is better to add granulated sugar, the amount is at your discretion.
Stir with a fork until dissolved. You can beat it lightly.
All that remains is to pour the yolk mixture into molds and freeze.

Only high-quality, fresh eggs should be frozen. Before putting it in the chamber, you need to smell it and take a closer look.

Features of freezing egg yolks

Recommendations for freezing eggs

Any task must be approached responsibly, and freezing boiled eggs is no exception. In order not to waste time and then not throw what you froze into the trash bin, you need to follow some recommendations. Namely:

never freeze food that has already spoiled;
Do not put shelled eggs in the freezer;
When freezing raw eggs, separate the whites from the yolks and place them in separate containers.

When freezing boiled eggs, it is also necessary to separate the white from the yolk and freeze only the yolk, and find another use for the white, since after freezing it is unsuitable for consumption.

What happens if you freeze an egg?

There is quite a bit of debate about this; it is no secret that during freezing, the water included in the product, expanding in volume, turns into ice. Unable to withstand low temperatures and internal pressure, the shell cracks and gets into the food, and with it numerous bacteria. It is because of this that many are afraid of such preparations.

In this case, a reasonable question arises: is it possible to freeze chicken eggs for future use? It turns out that by removing the shell and using a suitable container, the product can be stored for 12 months. Next, the frozen eggs thaw and can be used in any recipe.

Is it possible to freeze raw egg yolks?

There is another way to freeze eggs in the freezer; for this we also only need the yolks:

Break the shell and carefully separate the eggs;
Gently stir the yolks, bringing them to a liquid state;
As a stabilizer, add salt or sand at the rate of 1 cup of product, a quarter teaspoon of salt or
Add half a teaspoon of granulated sugar to make the mixture;
Mix thoroughly again until completely dissolved, but without foaming;
Pour the mixture into a container, label it and place it in the refrigerator.

How to defrost eggs correctly

It is forbidden to place a frozen product for thawing in hot water or boiling water. It is better to defrost in the refrigerator the day before. It will gradually move away, maintaining its properties. It is allowed to fill with cold water along with the packaging. Sometimes a microwave oven with a special mode is used. There is a possibility of overheating in some places. As a result, clots form.

In room conditions, only proteins can be defrosted. They will return to their original state, even suitable for whipping. But more often they are used for dietary omelettes.

Is it possible to freeze boiled eggs?

You can also freeze boiled chicken eggs for long-term storage, but keep in mind that only yolks are suitable for this. Proteins become hard under the influence of low temperatures. So, let's get started:

Boil the eggs hard in salted water;
Remove the whites, leaving only the yolks;
Place the resulting yolks on the bottom of the pan and fill them again with lightly salted water so that the liquid covers the product by no more than 2.5 cm;
Cover with a lid and bring to a boil, but do not cook, otherwise the egg will lose its elasticity;
Remove lightly to cooled yolk and chop;
Pack everything into bags or freezer containers.