Before using frozen eggs, you’ll need to thaw them. There are a few methods to do this:
At Room Temperature: Just leave the frozen egg cubes in a bowl and have it come to room temperature.
In the Refrigerator: Transfer the frozen egg portions from the freezer to the refrigerator and allow them to thaw overnight or for at least 12 hours.
In Cold Water: Place the frozen egg portions in a sealed, airtight bag and submerge them in cold water. Change the water every 30 minutes until the eggs are thawed. This method is quicker than using the refrigerator and usually takes a couple of hours.
In the Microwave: If you’re in a hurry, you can thaw frozen eggs in the microwave using the defrost or low power setting. Be cautious not to cook the eggs during this process, as they can become partially cooked.
Cooking with Thawed Eggs
