How to Freeze Eggs for Baking and Cooking
Did you know you can freeze eggs? I sure didn’t—at least, not until I found myself with more eggs than I could possibly use! When my hens were laying an egg a day each, I was constantly giving them away, baking up a storm, and still, they piled up. Then, when fall and winter rolled around and egg production slowed, I found myself doing something unthinkable… buying eggs.
That’s when I learned this simple and effective way to preserve fresh eggs for the seasons when the hens take a well-earned break. Now, I always have eggs on hand for baking, even when the days are short!
How to Freeze Eggs
If you find yourself with an abundance of eggs, here’s how to freeze them for later:
1. Crack & Whisk – Crack your extra eggs into a lightly oiled muffin tin or silicone liner. Give each one a quick whisk to break up the yolk.
2. Add a Pinch of Salt or Sugar – This is a little trick I love. Before freezing, sprinkle either a pinch of salt or a pinch of sugar over each whisked egg, depending on how you plan to use them. Since I mostly use mine for baking, I almost always opt for sugar! The salt or sugar helps preserve the texture and prevents the yolk from becoming too thick or gelatinous.
3. Freeze Until Solid – Place the muffin tin in the freezer and let the eggs freeze completely.
4. Pop & Store – Once frozen, pop the egg portions out of the muffin tin and transfer them into a freezer-safe bag or container. Label with the date if you’d like.
How to Use Frozen Eggs
Whenever you need eggs for baking or cooking, simply take out as many as you need and let them thaw on the counter. They don’t take long to defrost—usually by the time I’ve gathered my other ingredients, they’re ready to use!
Freezing eggs has been such a game-changer for me. No more food waste, no more winter egg shortages, and always plenty of eggs for baking cozy treats. If you have backyard hens or just love to stock up on fresh eggs, I highly recommend giving this a try!
Let me know if you try it—happy baking!