You can freeze egg whites uncooked but I don't think you can freeze the uncooked yolk.

The link below has the information you are looking for. Freezing eggs is a great way to keep them if you only use them infrequently, or found a great bargain.

-Grainlady

Here is a link that might be useful: How to freeze eggs.

Good!! I was hoping I could keep them somehow. Living alone I have thrown many eggs away which I sure hate to do. I will do your suggestions. thanks so much for the quick replies. I appreciate it. BT

Brownthumbia, I freeze eggs in the summer, when the ladies are laying well, and use them in the winter for baking. I freeze two per package, just kind of stir them up together. I've never tried to use them for anything other than baked goods, though, I take out that package, thaw it and dump it into muffins or cookies, whatever.

I'm thinking, though, that freezing in one cup increments would be more effective in utilizing precious freezer space, so I think I'm going to try that this year.

I think two large eggs equal 1/4 cup?

Annie

Brown, let me tell you my story. Several months ago the market had eggs on sales, XL, for .39/dozen.

Knowing that eggs can be frozen, I grabbed 6 dozen. I did not know that Dad also grabbed six dozen! Yup, 144 eggs in the house. Lipitor, anyone?

We cracked then, beat as for scrambled and filled many zip bags. Each bag was 4 or 6 eggs and marked. I know use them for baking, quiches, even scrambled. They come out thicker when defrosted, but work just fine.

I no longer let Dad loose in the store.

BT:
Thanks for the Question.

Grainlady:
Thanks for the info. ( Answer )

Annie:
Don't thaw them in the Micro Wave.

PK:
I never saw eggs that cheap. Except when I get them free,from my friend.
Small. Xtra large, Large, XXX lrg. Blue , Brown , Green,
Tan, White.

Never had to think of freezing them but I will now, when there are extra.
Thanks Guys.

pk, that is hilarious!!! good old helpful Dad, huh? Well, at least they didn't go to waste.
Hawk, you're very welcome. Something I've wondered about for a long time and is there any question a person can ask in these forums that someone can't give you an answer? Greatest people there are.
And again, thank you so much for all the ideas you've all given me. I will most certainly use them.

brownthumbia -

Have you ever considered using powdered whole eggs? When the price of fresh shell eggs gets high in the winter, and powdered whole eggs are less expensive per egg, I use powdered eggs. I keep powdered whole eggs, yolks, and whites on hand in storage.

King Arthur Flour sells small amounts of powdered egg products. Honeyville Food Products has a #10 can of powdered whole eggs for $17.99 - where shipping is only $4.49 for your entire order. I get a number of things from Honeyville.

There are 81-90 eggs per #10 can. Shelf-life is 12-months once open and 5-10 years unopened. I vacuum seal the powder in a canning jar using a FoodSaver and their Universal Lid, after I open them, and refrigerate or freeze them for longer shelf-life.

I'd also suggest the book "Cookin' with Dried Eggs" by Peggy Layton for anyone unfamiliar with using powdered eggs.

You can also freeze liquid egg substitutes in 1-egg amounts and thaw them in the refrigerator, overnight, as needed.

-Grainlady

Here is a link that might be useful: Honeyville Grain

Grainlady:
I use Powdered Eggs a lot but didn't want to mentioned it.
Afraid of being trampled.

A lot of times, I mix it in the Bread Crumbs with all the Spices,
When making Meat Loaf or Meat Balls.
That way all the Spices and Eggs are mixed evenly, throughout the Groundmeat.
Saves on mixing too much.

Even made Scrambled Eggs. Add 1/2 Teaspoon of Baking Pwd. and little " Vanilla Ice Cream "
That's for 2 Eggs.

Always have the Vanilla Ice Cream on hand for many things.

I'm going to get a cup of Coffee now and add a Tablespoon.
LOU

I had never heard about powdered eggs to tell the truth. Do you have to buy directly from the company or are there supermarkets that carry the product? Again, thank you so much. BT

Lou (hawk307)-

Thanks for the breading idea! That's one I hadn't tried, and certainly will now.

People use powdered egg products all the time and don't even think about it, or realize it, when they use commercial mixes for baked goods, pudding, pancake mix, and the like. I've found lots of applications for dried egg products since I make my own "convience" foods and mixes.

I make egg noodles in large batches and dehydrate them. It's an important food safety issue to use a pasteurized egg products for this application, rather than raw shell eggs, so I use powdered whole eggs or powdered egg yolks (which are pasteurized).

All those egg whites used for Whole Wheat Angel Food Cake -reconstituted dried egg whites. No YOLK! (LOL)

People who go hiking or camping use them all the time.
-----------------

brownthumbia -

I order my powdered egg products on-line (small amounts from King Arthur Flour, or large amounts in #10 cans from Honeyville). I have purchased "Just Whites" from the dinky little health food store here in town (I live in the middle of farm country where a lot of food items just aren't readily available) at the cut-throat price of $14.99 for 8-ounces ($23.99 - 2.25-pounds from Honeyville). The powdered egg whites were VERY handy when I made a "TON" of sugared almonds for holiday gift baskets. In my recipe I roll the almonds in egg whites.

The link below is for recipes using Deb-El Foods "Just Whites".

-Grainlady

Here is a link that might be useful: Deb-El Foods - Just Whites