Eggs can be stored for at least 1 month, covered in the refrigerator.
Freezing is often unnecessary, but it can be done.
Preparation Select fresh eggs and break each separately into a clean saucer. Examine each for freshness and remove any pieces of shell before mixing with other eggs.
WHOLE EGGS — Thoroughly mix yolks and whites.
Do not whip in air. To prevent graininess of the yolks, add 1-½
tablespoons sugar, 1-½ tablespoons corn syrup OR ½ teaspoon
salt per cup whole eggs, depending on intended use. Strain through a sieve
or colander to improve uniformity. Package, allowing ½-inch headspace.
Seal and freeze.
Another method of freezing a whole-egg mixture is to use ice trays. Measure
3 tablespoons of egg mixture into each compartment of an ice tray. Freeze
until solid. Remove frozen cubes, and package in moisture-vapor resistant
containers. Seal and freeze. Three tablespoons of the egg mixture (one
cube) equal one whole egg.
EGG YOLKS — Separate eggs. Stir yolks gently.
To prevent graininess, add 1-½ tablespoons sugar, 1-½ tablespoons
corn syrup OR ½ teaspoon salt per cup of egg yolks, depending on intended
use. Strain through a sieve. Package, allowing ½-inch headspace. Seal
and freeze. One tablespoon of the yolk mixture equals one egg yolk.
EGG WHITES — Gently mix whites; do not whip. Strain
through a sieve. No sugar or salt is needed. Package, leaving ½-inch
headspace. Seal and freeze. Two tablespoons of the egg-white mixture equal
one egg white.
This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
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