Did you know you can freeze eggs?
It’s a bit of a process but really useful when you suddenly need an egg or when you need a bunch of yolks or whites.
The first step is separating the eggs. While there are tools that help with this, I find it easier to use my hands. First, crack the egg into a bowl.
Then carefully slide a hand under the yolk and pick it up. Carefully shift the yolk from one hand to the other. After a few times, all you’ll be holding is the yolk and the whites will be in the bowl.
(If you break a yolk, it’s no big deal – you’ve still got an egg. Put it in the fridge and use it in a day or two.)
Place the yolk in one cube of an ice cube tray and pour the whites into two other cubes.
Freeze the trays for a few hours and then pop out the cubes and put them in freezer bags.
How to use egg cubes
Here’s the math:
- 1 yolk = 1 yolk cube
- 1 egg white = 2 egg white cubes
- 1 egg = 1 yolk cube and 2 egg white cubes
I try to defrost them in the fridge overnight, but in a real pinch, you can defrost them in the microwave. Go slow, though – it’s really easy to cook them.
In dishes where texture is paramount, defrosted eggs might not work . For instance, I’ve never tried scrambling them or making custard. However, I can attest to their success in fried rice, key lime pie, brownies, muffins, and chocolate-chip cookies.