Put 14 eggs in Ice Cube tray and leave in the freezer for 2 hours when you see what happens next you will do the same thing every day! Amazing!
Eggs last awhile, but not forever. If you need to preserve yours a little longer, you can stick them in the freezer. Of course, you don’t want to just toss them in, shells and all. That’s where an ice cube tray can help.
Use ice cube trays to hold each egg. You can also freeze separated egg whites and yolks if you have any leftover from baking. Just be sure to label how many egg whites and yolks are in each container.
Also make sure not to freeze eggs too close to their expiration date. If they’re about to go, freezing them won’t make them edible for too much longer.
WHITES
Break and separate the eggs, one at a time, making sure that no yolk gets in the whites. Pour the whites into freezer containers, seal tightly, label with the number of egg whites and the date, and freeze. For faster thawing and easier measuring, first freeze each white in a standard ice cube tray. Then transfer to a freezer container.
YOLKS
The gelation property of egg yolk causes it to thicken or gel when frozen, so you need to give yolks special treatment. If you freeze them as they are, egg yolks will eventually become so gelatinous that they will be almost impossible to use in a recipe. To help retard this gelation, beat in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup per 1/4 cup of egg yolks (about 4 yolks). Label the container with the number of yolks, the date, and whether you’ve added salt (for main dishes) or sweetener (for baking or desserts). Freeze.
WHOLE EGGS
Beat just until blended, pour into freezer containers, seal tightly, label with the number of eggs and the date, and freeze.
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