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For baking: When using frozen eggs in baking, you can use one frozen egg cube to replace a fresh egg in most recipes.
For scrambled eggs or omelets: Just thaw and scramble as you normally would.
Avoid refreezing: Once thawed, don’t refreeze eggs to ensure quality and safety.
Variations:
Egg Whites or Yolks Only: If you only need egg whites or yolks in a recipe, freeze them separately. Simply crack the eggs, separate the yolks and whites, and freeze them in individual cubes.
Seasoned Eggs: You can even crack eggs and add a pinch of salt and pepper or herbs for seasoning before freezing for later use in dishes like omelets.
FAQ:
Q: Can I freeze eggs in their shell?
A: No, it’s not recommended. Freezing eggs in the shell can cause the shell to crack and create a mess in the freezer. Always crack the eggs before freezing.
Q: How long can frozen eggs last in the freezer?
A: Frozen eggs can last up to 12 months in the freezer, but for the best quality, try to use them within 6 months.
Q: Can I use frozen eggs for frying?
A: Frozen eggs are best for scrambled eggs, baking, or mixing into dishes where the eggs will be cooked through. Frying eggs with the yolk intact is difficult after freezing.
Freezing eggs in an ice cube tray is a game-changer for anyone looking to reduce food waste and maximize the value of their eggs. You can now enjoy eggs anytime without worrying about them going bad!
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