Longer Shelf Life:
Contrary to popular belief, eggs can indeed be frozen. Eggs have a relatively short shelf life when stored in the refrigerator, typically around three to five weeks. However, when properly frozen, they can be stored for up to six months or even longer without any loss of quality. This can help reduce food waste and ensure you always have fresh eggs available.
How to Freeze Eggs:
Freezing eggs is a simple process:
1. Crack an egg into each individual ice cube tray. Each compartment should hold the equivalent of one egg.
2. Place the tray in the freezer and allow the eggs to freeze solid.
3. Once frozen, remove the egg portions from the tray and place them in a labeled freezer bag or container. Be sure to mark the date on the container.
How to Use Frozen Eggs:
Before using frozen eggs, you need to thaw them. There are several ways to do this:
At room temperature: Simply leave the frozen egg cubes in a bowl and let them come to room temperature.
In the refrigerator: Transfer the frozen egg portions from the freezer to the refrigerator and let them thaw overnight or for at least 12 hours.
In cold water: Place the frozen egg portions in an airtight, sealed bag and submerge them in cold water. Change the water every 30 minutes until the eggs are thawed. This method is faster than using the refrigerator and usually takes a few hours.
In the microwave: If you’re in a hurry, you can thaw frozen eggs in the microwave using the defrost setting or on low power. Be careful not to boil the eggs during this process, as they may partially cook.
