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Freezing Eggs


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Freezing Eggs



Eggs

Eggs can be stored for at least 1 month, covered in the refrigerator. Freezing is often unnecessary, but it can be done.

Preparation - Select fresh eggs and break each separately into a clean saucer. Examine each for freshness and remove any pieces of shell before mixing with other eggs.

WHOLE EGGS - Thoroughly mix yolks and whites. Do not whip in air. To prevent graininess of the yolks, add 1-1/2 tablespoons sugar, 1-1/2 tablespoons corn syrup OR 1/2 teaspoon salt per cup whole eggs, depending on intended use. Strain through a sieve or colander to improve uniformity. Package, allowing 1/2-inch headspace. Seal and freeze.

Another method of freezing a whole-egg mixture is to use ice trays. Measure 3 tablespoons of egg mixture into each compartment of an ice tray. Freeze until solid. Remove frozen cubes, and package in moisture-vapor resistant containers. Seal and freeze. Three tablespoons of the egg mixture (one cube) equal one whole egg.

EGG YOLKS - Separate eggs. Stir yolks gently. To prevent graininess, add 1-1/2 tablespoons sugar, 1-1/2 tablespoons corn syrup OR 1/2 teaspoon salt per cup of egg yolks,depending on intended use. Strain through a sieve. Package, allowing 1/2-inch headspace. Seal and freeze. One tablespoon of the yolk mixture equals one egg yolk.

EGG WHITES - Gently mix whites; do not whip. Strain through a sieve. No sugar or salt is needed. Package, leaving 1/2-inch headspace. Seal and freeze. Two tablespoons of the egg-white mixture equal one egg white.

Headspace to Allow Between Packed Food and Closure


Type of Pack Container with
wide top opening
Container with
narrow top opening
Pint Quart Pint Quart
Liquid Pack* 1/2 inch 1 inch 3/4 inch 1-1/2 inch
Dry Pack** 1/2 inch 1/2 inch 1/2 inch 1/2 inch
Juices 1/2 inch 1 inch 1-1/2 inch 1-1/2 inch

*Fruit packed in juice, sugar, syrup or water; crushed or pureed fruit.

**Fruit or vegetable packed without added sugar or liquid.




General Information on Freezing * Blanching Vegetables * Apples * Apricots * Artichokes * Asparagus * Avocados * Bacon * Bananas * Beans: Green, Snap, or Wax *

Beans: Lima * Beans: Butter or Pinto * Beets * Blackberries or Dewberries * Blueberries or Huckleberries * Broccoli * Brussels Sprouts * Butter * Cabbage or Chinese Cabbage * Carrots * Cauliflower * Celery * Cheese *

Cherries: Sour * Cherries: Sweet * Citrus Fruits * Clams * Crab * Fresh Coconut * Corn * Cranberries * Currants * Dates * Eggplant *

Eggs * Figs * Fish * Gooseberries * Grapes * Grapes: Muscadine * Greens (including Spinach) * Garlic in Oil * Guavas * Fresh Herbs *

Ice Cream * Kohlrabi * Lemon Curd, Freezer * Lobster * Loquats * Mayhaw Juice * Meats * Mangos * Melons * Mushrooms * Okra *

Onions * Oysters * Edible Pea Pods * Blackeye or Field Peas * Green Peas * Peaches or Nectarines * Pears * Bell or Sweet Peppers * Hot Peppers * Persimmons * Pesto * Pimentos *

Pineapples * Poultry and Game Birds * Plums * Pomegranates * Prepared Foods * New Irish Potatoes * Sweet Potatoes * Pumpkin * Raspberries * Rhubarb * Rutabagas *

Scallops * Shrimp * Sour Cream * Spinach * Chayote Squash * Summer Squash * Winter Squash * Strawberries * Tomatoes *

Green Tomatoes * Turnips or Parsnips * Whipped Cream * Zucchini

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.