Eggs, (blended) can be kept in the freezer in an airtight container for up to four months. Here are some simple tips to help you freeze your eggs properly.
In the case of whole eggs, beat lightly before freezing. To freeze egg yolks, beat in either 1/8 teaspoon (0.5 mL) salt or 1 and a pinch teaspoons (7 mL) of sugar or corn syrup per cup (50 mL) egg yolks (about 4 yolks). For egg whites, you can freeze them as they are. For faster thawing and easier measuring, you can freeze eggs (after having followed the proper tips listed above) in an ice cube tray and then transfer them to a freezer container. It is important to note that although eggs can be frozen, they should not be frozen in their shell.
By Cinnamon from Williams Lake, BC
