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Have you ever wondered if you can freeze an abundance of eggs?
Do you have backyard chickens (
like I do) and want to preserve some of their eggs for the winter months when they won’t lay as many? Maybe you stocked up on eggs during a recent sale but now don’t know what to do with all of them? Or, perhaps you don’t live right around the corner from the grocery store and want a way to preserve eggs for later use.
Whatever the case may be, I’ve got you covered in this post! I did a couple of kitchen experiments that I’m sharing below, along with my favorite tried-and-true breakfast meal prep ideas that also freeze well.
Frozen Raw Eggs
The first kitchen experiment involved cracking raw eggs into a silicone muffin pan and then into the freezer. I let it freeze for a few days, and then popped the egg “cups” out into a 1-gallon freezer bag for more long-term storage.
A week or so later, I thawed one of the frozen raw eggs out completely and fried it in a saucepan. It was good! I wasn’t sure how the texture of the egg white would be, but it was fine.
The egg yolk seemed to stay a bit gelled, so it was cooked kind of over-hard by the time it was done. That’s how I prefer my fried eggs anyway, so it was perfect for me. If you like them over-easy, this may not be for you.
I haven’t tested these frozen raw eggs for other uses yet. It appears to me that they would work just fine for scrambled eggs and cooking or baking uses, though judging by the slightly gelled texture of the yolk, an extra splash of milk might be needed. I’ll update this post later after I do some more testing!
Freezer Breakfast Burritos
I’m not really a lover of mornings, and I’ve been regularly making Freezer Breakfast Burritos for several years. You can put the mixture together with whatever toppings you like, but we usually use bacon, sausage, hashbrowns, peppers, mushrooms, onions, and cheese.
When I make them, I freeze them flat on baking sheets first and then transfer them into freezer bags once they are solid. Then, it’s easy to pull them out as needed to microwave for a quick and easy breakfast.
These keep well in the freezer for 5-6 months but ours don’t usually last that long anyway.
Make-Ahead Egg Cups
Another breakfast recipe I often make is Make-Ahead Egg Cups. I usually have sourdough English muffins in the freezer, and a frozen egg cup is exactly the right size to fit on an English muffin once it’s warmed up.
My favorite combination for these usually involves spinach and mushrooms, but again – you can make them however you want!
I freeze these the same way – on a baking sheet first, and then into a freezer bag. These don’t stay good in the freezer for as long as the burritos, since they don’t have a tortilla shell around them. But, they stay just fine for 2-3 months or so.
French Toast
French toast with a fried egg and some bacon is my absolute favorite breakfast. I make it like my dad used to make his – one piece of French toast topped with a fried egg and another piece of French toast, and then syrup. (I did that to this plate after I took the photo.)
When we have an abundance of eggs to use, sometimes I buy a loaf of Texas toast and make the entire thing into French toast. It freezes well for 1-2 months in freezer bags and reheats well in the toaster.
{Don’t} Freeze Boiled Eggs
In preparation for this blog post, the other kitchen “experiment” involved freezing a handful of boiled eggs. In hindsight, I should have tried this with just one egg, because it did NOT work well.
I always boil my farm fresh eggs by steaming them – it works so great and they peel so easily! So, after they were steamed and peeled, I put them in a freezer bag and froze them. A few days later, I took one out and let it thaw completely before trying it.
The yolk was okay, but the white was not edible. It was kind of waterlogged and chewy. The consistency of it reminded me of imitation crab meat. I happen to love imitation crabmeat, but … I don’t want my egg white to remind me of it. This is NOT a good way to freeze eggs.
The good news is that my dogs enjoyed it regardless, so the others that were victims of this experiment won’t go to waste.
Lemon Curd
Since my 5th “way you can freeze eggs” was a failure, I’m including this bonus option for you. Lemon Curd is a delicious way to use an abundance of eggs, as a batch that yields one pint uses six egg yolks. It is a bit fussy to make, but it’s so delicious! It freezes well, too.
(Bonus: enjoy an egg-white omelet with those unused whites! Or, according to my successful experiment shared at the top of this post – freeze them!)
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