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Step 1
Crack the eggs into a bowl. Eggs can't be frozen in the shell. Remove any small pieces of shell that have fallen in the bowl.
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Step 2
Freeze the entire egg. Beat the eggs until mixed thoroughly, but do not whip in air. Pour the mixed eggs into a container and seal tightly. Attach a label with the number of eggs and date. Alternately, freeze the egg mixture in an ice cube tray. Place 3 tbsps. of egg mixture into each section of the tray. Freeze until solid and then remove the cubes and seal them in moisture-vapor resistant containers.
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Step 3
Try freezing egg yolks. Separate the yolks from whites and stir gently. When frozen, egg yolks can thicken or become gel-like. To guard against this, mix in 1/8 teaspoon salt or 1½ teaspoons sugar per every four yolks. Strain and pour into a container. Attach a label with the number of egg yolks and date. One tbsp. of the yolk mixture equals one egg yolk.
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Step 4
Have a go at freezing egg whites. Separate the whites from the yolks. Pour the whites into a containers and seal tightly. Attach a label with the number of egg whites and the date. Alternately, freeze the egg whites in an ice cube tray and then transfer to a freezer container.
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Step 5
Save hard-cooked yolks. Place the yolks in a saucepan and add water until they are covered. Cover and bring to a boil. Take the pan off of the heat and let the yolks stand covered for 15 minutes. Place the yolks in a freezer container, seal and freeze.
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Step 6
Eggs can be kept in the freezer for up to one year.
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Step 7
Thaw your eggs. Place the frozen container in the refrigerator and let them thaw for 24 hours before use.
