Tuesday, December 18, 2012

Freezing Eggs for Long Term Storage

We have chickens and ducks.

They lay eggs.

It's what they do.

In the spring and summer, they lay lots of eggs.

Lots. Of. Eggs.

We have eggs coming out our ears.  

We can't eat that many and we're not really interested in selling them so last summer, I decided to freeze them to see if they'd keep that way.    It totally worked!

First we beat three eggs and measured about how much that made:   3 eggs = 1/2 cup-ish of beaten egg goo.  2 eggs = 1/3 cup-ish.   Ish - because eggs are different sizes.  

Then we cracked a whole lot more eggs and beat them.  

Then we labelled some ziplock type freezer bags clearly so we'd know how many eggs were in a bag.    We did some 3 egg bags and some 2 egg bags.  

Then we measured them into the bags.  [It was messy.]   Make sure they're closed tightly.

Then we stacked the bags so they'd be flat.

Then we froze them.

Freezing was easy, the big question was how they'd work when thawed.

A word about thawing eggs:  do not thaw these things in a microwave - they'll cook.   You don't want that.  

Thaw them in the fridge or maybe in hot water if you need them faster.   

Frozen eggs thaw thick.   [Thounds like I'm lithping.]  What I mean is that when they thaw, the eggs don't get thin and runny - they stay sort of custardy.     It turned out not to be a big deal.    They incorporate just fine in cakes and cookies and even a dutch pancake.  

Bottom line - this was a great way for us to preserve the egg bounty of May and June in the freezer to use now when we're lucky to get a few eggs a week.  


  1. Wow! Robin - this is great information. I have wondered about ways to store eggs long term. How much do you beat them?

    1. We beat them until they were a consistent color. Not a lot, but enough to incorporate the white.

  2. Huh- had no idea you could freeze them. Have some friends who have chickens. Might have to suggest this to them!

  3. That's really interesting because I'd read in the past that you can freeze the whites but not the yolks so it's good to know that it works this way. Not that our chickens have been laying well lately (dang freeloaders) but useful to know for when we actually get too many eggs!

  4. How long do you think they'll be good for in the freezer? I had heard the thing about only freezing the whites too, so very good to know - Thanks for writing.

    1. We froze ours in May and June and are using them now [December] so I know they're fine for many months. I wouldn't use them to make a souffle but for regular baking and stuff these'll get us through the winter.

  5. That's so cool. I never would have thought of it. I wonder if it would work to crack the eggs right into a quart freezer bag and then use a tiny whisk to mix them. Maybe save on the mess?

  6. Sorry for the late commment (if you even see it!) but did you do any separated? I was thinking I like to make a lot of lemon curd and having just yolks would be a handy thing...if the yolks don't break they'd be in little handy balls. Maybe I'll try that one...I caught some eggs on sale and have too many.

    1. I havent tried separating them. I've heard it works, though.


Related Posts Plugin for WordPress, Blogger...