Yes, eggs can be frozen! When eggs are inexpensive, you can stockpile them to use in cooking, baking, and scrambled egg dishes.
But don’t freeze eggs in their shell. Purchase an inexpensive ice cube tray (from a $1 store or thrift store) and use that to have single serving eggs. After they’re frozen, you can put them in a freezer container, label them, and store.
Use eggs as soon as they are thawed and only in dishes that will be thoroughly cooked.
Whole Eggs: Crack whole egg into a bowl and gently stir to break up the yolk somewhat but do not incorporate air into the eggs. They can be kept frozen for a year, and should be thawed in the refrigerator the day before you intend to use them.
Egg Yolks: To inhibit yolks from getting lumpy during storage, stir in a 1/2-teaspoon salt per 1-cup of egg or yolks. If using for desserts, use 1-tablespoon sugar or corn syrup per 1-cup yolks or whole eggs.
Egg Whites: Raw egg whites do not suffer from freezing (cooked egg whites that have been previously frozen are very rubbery). No salt or sugar is needed. Separate the eggs, making sure that no yolk gets into the whites. Pour into trays and freeze until firm. Use as you would in any recipe calling for egg whites. To make your own “Egg Beaters”, freeze raw egg whites in 1/4 cup portions for one egg, 1/2 cup portions to equal two eggs.
Hard-Cook Egg Yolks: Hard-cooked egg yolks (not the whites) can be frozen to use later for toppings or garnishes. Carefully place the raw yolks in a single layer in a saucepan and add enough water to come at least I inch above the yolks. Cover and quickly bring just to boiling. Remove from the heat and let stand, covered, in the hot water about 15 minutes. Remove with a slotted spoon, drain well and package for freezing.
Don’t freeze hard-boiled whole eggs because they are tough and watery.
