Most of the time the issue of “what to do with these egg (yolks or whites)” comes up when we have a recipe (like my Swiss Buttercream) that takes just part of the egg.
But sometimes you may have more eggs than you can use before their “best by date” so you can break them out of their shells and freeze them.
Freeze only clean, fresh eggs.
Here are some tips on how to freeze eggs
Label the date, and freeze for up to 2 months. Each cube is now equivalent to 1- egg white
If you do not go for the ice cube tray method, upon thawing remember that 1 egg white is equal to about 2 Tablespoons
Beat in 2 teaspoons sugar per 4 yolks. Since 1 egg yolk is equal to about 1 Tablespoon, you can then spoon a heaping tablespoon of the mixture onto ice cube trays and freeze.
Once frozen, transfer the cubes to a freezer bag AIR TIGHT and label with the date. Freeze for up to 2 months
Once frozen transfer to a freezer bag AIR TIGHT and label with the number of eggs and the date, and freeze up to 2 months.
You do not need to compensate or adjust your recipes when using frozen yolks due to the extra addition of sugar, it is minimal.
Using Frozen Eggs
When you’re ready to use frozen eggs, thaw them overnight in the refrigerator.
Use egg yolks or whole eggs as soon as they’re thawed. Thawed egg whites will beat to better volume if you allow them to sit at room temperature for about 30 minutes.