How to freeze eggs

Frozen whole eggs

The industry uses flash freezing at -45°C to freeze whole eggs, and you can't do that at home. Housewives are afraid of bacteria that can get inside through cracked egg shells. But what prevents you from washing eggs with water and vinegar or a special detergent for eggs before freezing? Even if the egg cracks a little, the frozen white will not run far, and what kind of bacteria could there be in the freezer?

So, wash, dry the eggs, put them in a plastic container, and first cool them simply in the refrigerator. Typically, eggs crack because the whites expand during freezing, so it is advisable to freeze them as quickly as possible. Some eggs will crack, some will not, but this will not affect their taste in any way.

Freezing the egg mixture

With this method, you can freeze the egg mixture, or separate the whites and yolks separately.

This type of freezing is convenient when you need either whites or yolks for cooking. You can then use the proteins to make biscuits, icing, add to baked goods, or simply make an omelet.

The whites and yolks are separated into different containers.The whites are stirred, but not beaten.

It is better to pass them through a fine sieve, pour them into a plastic container with a lid and put them in the freezer. When frozen, egg whites may increase slightly in volume, so it is better not to fill the container to the top.

Before freezing, the yolks must be thoroughly mixed, and depending on the subsequent purpose, add salt or sugar. It is necessary. Pure yolks, if not sweetened or salted, will turn into inedible jelly.

Pack the yolks into containers and sign the date of the container, and in what form these yolks are, salted or sweet.

How do you determine how much egg mixture you need to use?
3 tablespoons mixture = 1 egg
2 tbsp. protein + 1 tbsp. yolk = 1 egg

Freezing boiled eggs

Boiled whites can be stored, but after defrosting they become disgusting in taste, unlike yolks, which perfectly retain all their characteristics. Boiled whites can be used to decorate and fill salads.

Boil the eggs hard and remove the shells. Set the whites aside, then figure out how to use them, and put the yolks in a saucepan, cover with cold water and put on fire.

As soon as the water boils, cover the saucepan with a lid, turn off the gas, and leave the yolks for 10-15 minutes.

After this, remove the yolks from the water with a slotted spoon, let them drain and place them in a container. The yolks are ready for long-term storage.

Is it possible to freeze eggs, watch the video: