• Egg yolks  – Egg yolks thicken and turn into a gel when frozen, so they require special preparation before freezing. To thicken slowly, mix 1/4 cup salt or 1 1/2 teaspoons sugar or corn syrup for every 1/4 cup egg yolks (about 4 yolks). Label with the number of yolks, the date, and whether they were salted (for savory dishes) or sweet (for sweets or treats).

• Hard-boiled eggs  – You can freeze hard-boiled egg yolks to use later for fillings and toppings. Place the yolks in a single layer in a saucepan and add enough water to cover at least an inch above the yolks. Cover and bring to a boil, then remove from heat and let sit in the water for about 15 minutes. Remove the yolks with a slotted spoon, drain and wash to freeze. Do not freeze whole hard-boiled eggs and egg whites, as they become tough and watery when frozen.

Some people have more fresh eggs than they need, you can freeze them before they expire to avoid food waste.