Difference between revisions of "Freeze Eggs"
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===Freezing Whole Raw Eggs=== | ===Freezing Whole Raw Eggs=== | ||
| − | #Crack the eggs into a bowl. Always begin by cracking open the eggs into a large bowl or other container. Raw egg, just like any material that contains significant amounts of water, will expand when frozen. If the eggs are frozen in the shell, this expansion could crack open the egg. Besides mixing shell fragments into the edible part of the egg, this could introduce harmful bacteria from the outside of the shell.<ref>http://www.eggsafety.org/consumers/egg-safety</ref> | + | #Crack the eggs into a bowl. Always begin by cracking open the eggs into a large bowl or other container. Raw egg, just like any material that contains significant amounts of water, will expand when frozen. If the eggs are frozen in the shell, this expansion could crack open the egg. Besides mixing shell fragments into the edible part of the egg, this could introduce harmful bacteria from the outside of the shell.<ref name="rf1">http://www.eggsafety.org/consumers/egg-safety</ref> |
#*If the eggs are near or past their expiration date, crack each one into a "test bowl" before transferring to the larger container. Discard eggs with obvious discoloration or a strong, unpleasant smell, then wash the test bowl before cracking the next egg. | #*If the eggs are near or past their expiration date, crack each one into a "test bowl" before transferring to the larger container. Discard eggs with obvious discoloration or a strong, unpleasant smell, then wash the test bowl before cracking the next egg. | ||
| − | #Beat the eggs together gently. Mix at least enough to break the egg yolks, or create a more uniform substance by beating them together until blended. However, try not to beat too much air into the eggs.<ref>http://nchfp.uga.edu/how/freeze/eggs.html</ref> | + | #Beat the eggs together gently. Mix at least enough to break the egg yolks, or create a more uniform substance by beating them together until blended. However, try not to beat too much air into the eggs.<ref name="rf2">http://nchfp.uga.edu/how/freeze/eggs.html</ref> |
| − | #Add another ingredient to prevent graininess (recommended). Raw egg yolks tend to become gelatinous when frozen. When mixed with egg white, this can cause a grainy texture in the frozen egg mixture. There are two main ways to prevent this, depending on your intended use for the eggs. If you are using them alone or in savory dishes, stir in 1/2 tsp (2.5 mL) of salt for each cup (240 mL) of raw egg.<ref | + | #Add another ingredient to prevent graininess (recommended). Raw egg yolks tend to become gelatinous when frozen. When mixed with egg white, this can cause a grainy texture in the frozen egg mixture. There are two main ways to prevent this, depending on your intended use for the eggs. If you are using them alone or in savory dishes, stir in 1/2 tsp (2.5 mL) of salt for each cup (240 mL) of raw egg.<ref name="rf2" /> If you are using them in sweet dishes, instead stir in 1 – 1.5 tbsp (15 – 22 mL) of sugar, honey, or corn syrup.<ref name="rf2" /><ref name="rf3">http://www.theprairiehomestead.com/2011/10/how-to-freeze-eggs.html</ref> |
#Strain to improve uniformity (optional). If you want to make the mixture more consistent, strain it through a sieve or colander over a clean bowl. This will also remove most shell fragments if any were mixed into the egg while cracking them. | #Strain to improve uniformity (optional). If you want to make the mixture more consistent, strain it through a sieve or colander over a clean bowl. This will also remove most shell fragments if any were mixed into the egg while cracking them. | ||
#Freeze in freezer-safe containers. Pour the mixture into freezer-safe containers, leaving 1/2 inch (1.25 cm) of space between the egg and the lid to allow for expansion. Tightly seal the containers. | #Freeze in freezer-safe containers. Pour the mixture into freezer-safe containers, leaving 1/2 inch (1.25 cm) of space between the egg and the lid to allow for expansion. Tightly seal the containers. | ||
| − | #*Alternatively, freeze the egg mixtures in a clean ice cube tray first, then pop the cubes out into a larger, freezer-safe container. This may make it easier to thaw the amount of egg you need.<ref | + | #*Alternatively, freeze the egg mixtures in a clean ice cube tray first, then pop the cubes out into a larger, freezer-safe container. This may make it easier to thaw the amount of egg you need.<ref name="rf2" /> |
| − | #Label the container with three important facts. The eggs typically remain high quality for several months to a year, so it's a good idea to label them rather than relying on your memory.<ref>http://www.stilltasty.com/fooditems/index/17144</ref> Remember to include: | + | #Label the container with three important facts. The eggs typically remain high quality for several months to a year, so it's a good idea to label them rather than relying on your memory.<ref name="rf4">http://www.stilltasty.com/fooditems/index/17144</ref> Remember to include: |
#*The date you froze them. | #*The date you froze them. | ||
#*The number of eggs you froze. | #*The number of eggs you froze. | ||
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===Freezing Separate Raw Egg Yolks and Whites=== | ===Freezing Separate Raw Egg Yolks and Whites=== | ||
| − | #[[Separate | + | #[[Separate an Egg|Separate the eggs]]. Break the eggshell carefully in half, without dropping any egg. Transfer the raw egg back and forth between the two halves, letting the white drip bit by bit into a bowl until only the yolk remains in the shell. There are [[Separate an Egg|several other methods]] you may use instead. |
| − | #Mix yolks with other ingredients to prevent gelling. Raw egg yolk will become gelatinous when frozen, making them unusable in most recipes and unpleasant for most people to eat. Prevent this process by mixing it with another ingredient. Use 1/2 tsp (2.5 mL) of salt for each cup (240 mL) of raw egg if you plan to use the eggs in savory dishes<ref | + | #Mix yolks with other ingredients to prevent gelling. Raw egg yolk will become gelatinous when frozen, making them unusable in most recipes and unpleasant for most people to eat. Prevent this process by mixing it with another ingredient. Use 1/2 tsp (2.5 mL) of salt for each cup (240 mL) of raw egg if you plan to use the eggs in savory dishes<ref name="rf2" /> If using them for sweet dishes such as baked desserts, skip the salt and instead stir in 1 – 1.5 tbsp (15 – 22 mL) of sugar, honey, or corn syrup.<ref name="rf2" /><ref name="rf3" /> |
#Freeze the yolks. Store the mixed yolk mixture in freezer safe containers, leaving 1/2 inch (1.25 cm) of space to allow for expansion. Seal the containers tightly before freezing, and label with the number of eggs used, the date frozen, and the type of mixture (savory or sweet). | #Freeze the yolks. Store the mixed yolk mixture in freezer safe containers, leaving 1/2 inch (1.25 cm) of space to allow for expansion. Seal the containers tightly before freezing, and label with the number of eggs used, the date frozen, and the type of mixture (savory or sweet). | ||
#*Use the egg yolks within several months for best quality. | #*Use the egg yolks within several months for best quality. | ||
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#*If the mixture is still too chunky or uneven for your preferences, strain it through a sieve over a clean bowl. | #*If the mixture is still too chunky or uneven for your preferences, strain it through a sieve over a clean bowl. | ||
#Freeze the egg whites. As with the yolks, these should be stored in specialized freezer-safe, rigid plastic or glass containers. Leave 1/2 inch (1.25 cm) of space to allow for expansion. Seal tightly and label with number of eggs and date frozen. | #Freeze the egg whites. As with the yolks, these should be stored in specialized freezer-safe, rigid plastic or glass containers. Leave 1/2 inch (1.25 cm) of space to allow for expansion. Seal tightly and label with number of eggs and date frozen. | ||
| − | #*Any type of raw egg can be poured into a clean ice cube tray first, then transferred to a sealed container in the freezer. This makes it easier to remove only the amount of egg you need for a given recipe.<ref>http://www.incredibleegg.org/egg-facts/eggcyclopedia/f/freezing-eggs</ref> | + | #*Any type of raw egg can be poured into a clean ice cube tray first, then transferred to a sealed container in the freezer. This makes it easier to remove only the amount of egg you need for a given recipe.<ref name="rf5">http://www.incredibleegg.org/egg-facts/eggcyclopedia/f/freezing-eggs</ref> |
===Freezing Hard Boiled Eggs=== | ===Freezing Hard Boiled Eggs=== | ||
| − | #Separate out the yolk. The hard boiled yolk can be frozen with the appropriate preparation.<ref>http://whatscookingamerica.net/Eggs/FreezingEgg.htm</ref> The boiled egg white, however, will turn rubbery, tough, and damp when frozen, making it unpleasant to eat. Pull apart the egg whites and eat or discard them, leaving only unbroken hard boiled egg yolks. | + | #Separate out the yolk. The hard boiled yolk can be frozen with the appropriate preparation.<ref name="rf6">http://whatscookingamerica.net/Eggs/FreezingEgg.htm</ref> The boiled egg white, however, will turn rubbery, tough, and damp when frozen, making it unpleasant to eat. Pull apart the egg whites and eat or discard them, leaving only unbroken hard boiled egg yolks. |
#Place the egg yolks underwater in a saucepan. Carefully place the egg yolks at the bottom of the pan in a single layer. Cover with enough water to fill the pan at least 1 inch (2.5 cm) above the top of the eggs. | #Place the egg yolks underwater in a saucepan. Carefully place the egg yolks at the bottom of the pan in a single layer. Cover with enough water to fill the pan at least 1 inch (2.5 cm) above the top of the eggs. | ||
#Bring to a boil. Bring the water to a boil quickly. Cover the pan to speed up this process. | #Bring to a boil. Bring the water to a boil quickly. Cover the pan to speed up this process. | ||
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===Using Frozen Eggs=== | ===Using Frozen Eggs=== | ||
#Thaw in the refrigerator overnight. Whether raw or cooked, frozen eggs are best thawed overnight in a cold place like the refrigerator, to avoid being exposed to bacteria. Any temperature above 39ºF (4ºC) carries significant risk of bacterial contamination for thawing food. | #Thaw in the refrigerator overnight. Whether raw or cooked, frozen eggs are best thawed overnight in a cold place like the refrigerator, to avoid being exposed to bacteria. Any temperature above 39ºF (4ºC) carries significant risk of bacterial contamination for thawing food. | ||
| − | #*You may speed up the thawing process safely by placing the container under cold running water.<ref>http://www.aeb.org/food-manufacturers/egg-products-specifications/44-whole-egg-types/134-frozen-liquid</ref> | + | #*You may speed up the thawing process safely by placing the container under cold running water.<ref name="rf7">http://www.aeb.org/food-manufacturers/egg-products-specifications/44-whole-egg-types/134-frozen-liquid</ref> |
#*Never attempt to cook frozen eggs directly on a frying pan or in a dish. Do not leave frozen eggs to thaw at room temperature. | #*Never attempt to cook frozen eggs directly on a frying pan or in a dish. Do not leave frozen eggs to thaw at room temperature. | ||
| − | #Only use thawed eggs in well-cooked dishes. Insufficiently cooking thawed eggs can carry risk of bacteria. The internal temperature of the thawed egg or the food it is mixed into should reach at least 160ºF (71ºC).<ref>http://www.incredibleegg.org/egg-facts/egg-safety/safe-food-handling-tips#17</ref> Cook thoroughly at prolonged high temperatures if you do not have a food thermometer to check the exact temperature. | + | #Only use thawed eggs in well-cooked dishes. Insufficiently cooking thawed eggs can carry risk of bacteria. The internal temperature of the thawed egg or the food it is mixed into should reach at least 160ºF (71ºC).<ref name="rf8">http://www.incredibleegg.org/egg-facts/egg-safety/safe-food-handling-tips#17</ref> Cook thoroughly at prolonged high temperatures if you do not have a food thermometer to check the exact temperature. |
#Get ideas for how to use separated yolks or whites. If you have extra egg yolks, consider making a [[Make-Custard|custard]], ice cream, or scrambled eggs. Use up egg whites to make [[Make-Homemade-Vanilla-Frosting#.227_Minute.22_Cooked_Vanilla_Frosting_2_sub|frosting]], meringue, or white cake batter. Finally, hard boiled yolks can be crumbled on top of salads or used whole as a garnish. | #Get ideas for how to use separated yolks or whites. If you have extra egg yolks, consider making a [[Make-Custard|custard]], ice cream, or scrambled eggs. Use up egg whites to make [[Make-Homemade-Vanilla-Frosting#.227_Minute.22_Cooked_Vanilla_Frosting_2_sub|frosting]], meringue, or white cake batter. Finally, hard boiled yolks can be crumbled on top of salads or used whole as a garnish. | ||
| − | #Learn how much egg to use. Use 3 tbsp (44 mL) thawed raw egg for each egg the recipe calls for. If the eggs were frozen separated, use 2 tbsp (30 mL) thawed raw egg white instead of the white of one egg, and 1 tbsp (15 mL) thawed raw egg yolk instead of one egg yolk.<ref | + | #Learn how much egg to use. Use 3 tbsp (44 mL) thawed raw egg for each egg the recipe calls for. If the eggs were frozen separated, use 2 tbsp (30 mL) thawed raw egg white instead of the white of one egg, and 1 tbsp (15 mL) thawed raw egg yolk instead of one egg yolk.<ref name="rf5" /> |
#*Egg sizes can vary greatly, so don't worry too much about the exact amount. If baking, you can adjust to a dry or wet dough by adding more wet or dry ingredients, respectively, to balance it out. | #*Egg sizes can vary greatly, so don't worry too much about the exact amount. If baking, you can adjust to a dry or wet dough by adding more wet or dry ingredients, respectively, to balance it out. | ||
