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Question: I was wondering about freezing eggs and whether they can be eaten, cooked and/or stored. If so how long do they keep?

Answer: Eggs should not be frozen in the shell but you can freeze them out of the shell for cooking and baking.

To freeze whole eggs: Gently beat eggs until blended. Pour into a freezer container, seal tightly and write the date on the container. Substitute 3 tablespoons (45 mL) of thawed whole egg for 1 large egg.

To freeze egg yolks: Beat 1/4 cup (50 mL) of yolk (about 4 yolks) with either 1/8 teaspoon (1/2 mL) of salt (for main dishes) or 11/2 teaspoons (8 mL) of sugar or corn syrup (for desserts). The mixing prevents formation of lumps, as the yolk has a tendency to thicken or coagulate at a very low temperature. In your recipes, use 1 tablespoon (15 mL) of thawed yolk to replace 1 large egg yolk.

To freeze egg whites: The egg whites can be frozen as is, but ensure that they remain in an airtight container and that they have enough space to expand. In your recipes, use 2 tablespoons (30 mL) of thawed egg white to replace 1 large egg white.

Tips:

• Cooked eggs do not freeze well and become hard and rubbery.
• Frozen eggs can be kept in a sealed container in the freezer for four months.
• Freeze eggs in small quantities and defrost only what you need. An easy way to freeze them is to put them in an ice cube tray. When frozen, transfer to a freezer container and label.
• It is best to thaw eggs in the refrigerator and use them as soon as they are thawed. Use them only in dishes that will be thoroughly cooked.