A picture of frozen eggs thawing sits in front of another image of a table covered in whole, raw eggs. Text reads "Simple living/ How to freeze eggs for baking (Save time and money!)"

Don’t forego that good deal for lack of fridge space, instead learn how to freeze eggs for baking! Eggs are a pantry staple for meat eaters and vegetarians alike, and its great when you can find a good deal on them! Especially during these times, am I right?

A table covered with eggs that are ready to be preserved by freezing
How to freeze eggs for baking (save time and money)

How to know if you’ve got too many fresh eggs

Fresh eggs can keep in the fridge for 3 weeks says the FDA, and ideally in their original carton to preserve their freshness. More than 3 weeks worth of eggs, or a cramped (with eggs) fridge is a good indicator!

Supplies you’ll need to freeze eggs for baking

You don’t need anything fancy, in fact you’ve probably already got at home everything you’d need to freeze eggs. Just a muffin tin (I recommend a silicone muffin tin for this project. My favourite one is this Trudeau brand silicone muffin tin. It’s got a wire frame on it, so it holds it’s shape even when the cups are full, and is a DREAM to work with. Also, equally important, it’s super cute with its rainbow speckles. I also use it for baking for my family and it has been game changing to not have to grease or line a muffin tin. I’m never going to back to metal tins!…)

I digress.

…a fork for whisking, and a storage container. Also some salt and/ or sugar. If you prefer to use a metal tin, it’ll work great too! Run warm water on the bottom of the tin, then use a butter knife to pop out the frozen egg. I have heard of people spraying their tins or ice cube trays with a non stick spray before freezing them. In my experience, it leaves a small amount of oil residue, which I don’t like, and I find that they freeze and pop out just fine without the spray.

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Reasons to freeze eggs for baking

Here are a few reasons why freezing eggs for baking could be helpful for you

1) Save money

Really good deals on eggs don’t come around regularly, so buying a bunch when there’s a smoking deal will save you a bunch of money in the long run.

2) Save time

The eggs are already cracked, whisked, and frozen separately. This makes it quick and easy to pull out as many eggs as you need and get to making delicious food quickly.

3) Versatility

Frozen eggs are versatile. Use them for sweet or savoury dishes. Freeze the yolks and whites separately for recipes that don’t call for a whole egg.

4) Fridge space

There’s only so much available space in the fridge. Buying a bunch of eggs could use up most of your fridge space. By freezing them, you are able to use the space the eggs would have taken up. Freeze them stacked and in a labeled bag or container to also minimize used freezer space.

4 brown eggs wrapped in a dish towel in front of a full carton of brown eggs

Is it safe to freeze eggs for baking?

The USDA has looked into this and they say YES! Freezing eggs is safe, and freezing them correctly will preserve their quality. (It is not safe to freeze eggs in their shells.)

How to practice food safety when freezing eggs for baking

  • 1. Do not store frozen eggs for more than a year (date those eggs!)
  • 2. Place eggs in the fridge for thawing, or under cold running water to save time. It is not safe to thaw them on the counter.
  • 3. Set your freezer to 0 degrees Fahrenheit or lower.
  • 4. Do not refreeze thawed eggs.
  • 5. Use thawed eggs within 2-3 days.

Alright, thats enough info, let’s get to freezing eggs and saving money!

The “muffin tin” method for freezing eggs for baking

  • 1. crack an individual egg into each muffin well
  • 2. lightly whisk the egg yolk and white together in each well
  • 3. sprinkle a tiny amount of salt or sugar on top of each whisked egg
  • 4. place the muffin tin in the freezer
  • 5. pop frozen eggs out of the tin and stack them in a zip top bag or container
  • 6. label with a “packed on” or “use by” date

Tips for using your frozen eggs for baking

When you are thinking of using your eggs, take out the needed amount. Thaw them in the fridge overnight for 6-7 hours, or run under warm water to use right away. For savoury dishes, use the salted eggs. For sweet dishes, use the sugared eggs. Because the amount is so minute, it shouldn’t make a huge difference for your recipe. In my own baking, I decrease 1 teaspoon of salt for each 12 eggs used.

12 eggs in recipe = decrease salt or sugar by 1 teaspoon

6 eggs in recipe = decrease salt or sugar by 1/2 teaspoon

3 eggs in recipe = decrease salt or sugar by 1/4 teaspoon

Freezing separated eggs

Frozen yolks don’t retain their texture as well as egg whites or whole eggs do, however they are still useable in recipes for things like sauces and custards. To freeze egg yolks, mix the desired amount of egg yolks together, and add a sprinkle of salt or sugar. Alternatively, freeze egg yolks in ice cube trays. Pop out, date and store in freezer.

A bowl with 6 egg yolks sits beside 6 cracked and empty egg shells

Egg whites freeze surprisingly well and many people say that frozen and thawed egg whites whip up better than fresh ones! To freeze an egg white, pour the desired amount into a freezing receptacle or individual whites into ice cube trays. Freeze, pop out, date and store in freezer.

Eggs are so versatile and nutritious, I personally make 4-6 dozen muffins each Sunday evening for weekday breakfasts, so we go through a lot. Don’t let your eggs go to waste, take a few minutes and freeze them instead!

Have you ever used another method to freeze eggs? Let me know below!

Still climbing,

xx,

Celeste

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