Here is an old article from the 1950’s loaded with some great information and tips. Homemakers back in the day took pride in being thrifty and practical. This almost always translated into having a well stocked, organized home that didn’t waste a thing. At the bottom of the page I’ve also included a few bonus tips. Enjoy!
Eggs are easily frozen and are able to be used in many ways. We in our home think it is as sensible and thrifty to buy them when they’re on sale as it is to store away pork, poultry, vegetables, fruits and other foods when they are at the low point on the price scale. We have quite a supply in our food freezer, they’re rock hard now but thaw in a short time at room temperature and are ready for any normal use.
I do this two ways: whole with the yolk broken, and separated (yolks and whites divided). In the former, I empty one lightly stirred egg into each compartment of ice cube trays and freeze solid. The cubes are then put into bags or plastic jars and cached away in the freezer.
Since they cannot be separated after frozen, I measure quantities of whites into containers and freeze. Each receptacle is labeled as to amount or number of whites it contains; for instance, 2 whites for icing, 1 1/2 cups for an angel food cake, etc. Yolks can be frozen on cookie sheets, pie tins, or in the ice cube tray. They are then packaged in various numbers to suit the individual family’s needs.
Separated eggs are required for fluffy omelets, some cakes and other purposes familiar to a homemaker. Our favorite angel food cake recipe calls for a cup and one-half of egg whites, so I freeze several bags filled with that amount. At one time last year, we had this principal ingredient for 18 angel foods stashed away!
The broken-yolked ones fulfill practically every kitchen need. They have a fresh-from-the-nest flavor regardless of how prepared for breakfast. I use them for breading chops, baking, waffles, puddings, custards and in any other recipe where whole eggs are required.
Author: Hilda B. Hawkins, published in American Poultry Journal (1952)
- For best results use immediately after thawing at room temperature or place in the fridge the night before you need them, they’ll be ready to use the next day. If you need them right away, place them in a bowl under cold running water.
- When freezing yolks, add 2 tablespoons of sugar or 1 teaspoon of salt to each pint (or a pinch per yolk–this helps prevent them from being too thick or gelatinous once thawed). If you’ll be using them in baking, choose sugar. If cooking them in dishes, choose salt (and mark on label which one you added).
- When first preparing for storage, blend eggs lightly with fork or beater but avoid whipping in air. Skim off any air bubbles from the surface before freezing to prevent crusting as well as prevent them from becoming gummy when thawed (from this page of quick tips).
- Raw eggs prepared as instructed above can be frozen for up to a year.
- Yes, even hard-boiled yolks can be frozen…but not the whites, they become too tough and watery.
- 2 TBS thawed egg white = 1 large fresh white; 1 TBS thawed yolk = 1 large fresh; 3 TBS whole egg = 1 large fresh.
- Yolks can be kept fresh in the refrigerator for a few days by covering them with water (or add a little cold water, whisk, cover and then refrigerate).