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Freezing egg yolks or whites??

5 years ago

Having baked 3 Angel Food cakes in the last ten days I’m finding I have to many yolks to deal with. The first batch I used up in pudding, omelette, etc. Second batch froze all in one batch to make pasta soon. Last Saturday froze individually in plastic ice cube tray, then learned yesterday they do not come out easy Like not at all.

I am asking how do you freeze yolks or whites? How long do they keep? What kind of container do you use?

i have read on CF members discussing this matter. In fact it was Annie92 telling how she did her yolks or whites. Can not find my way to former discussions with the new format, I am working on it tho, in fact this is my second attempt to making this post. Thought I had completed and posted, no where can I find it, lost in Houzz Land. LOL

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Comments (3)

chas045
5 years ago
last modified: 5 years ago
how about THIS one.

In the link annie says:

Yes, I freeze eggs all the time. I
freeze whole eggs by beating them up, adding a pinch of salt and then
freezing in muffin pans. Each "puck" of frozen eggs is equal to 2 eggs.
Whites can be frozen with no additional salt or sugar, yolks will
coagulate if no salt or sugar is added. I thaw eggs and use them for
scrambled eggs or for baking. So yes, go ahead and freeze your egg
whites until you have enough for whatever baking project you desire.
Same with yolks.

Annie
Jasdip
5 years ago
I freeze egg whites when I make coconut cream pie. I think 12 whites equals 1.5 cups, thereabouts.

I have some yolks frozen as well with some salt added. I read that yolks need salt.
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Yes, I freeze eggs all the time. I freeze whole eggs by beating them up, adding a pinch of salt and then freezing in muffin pans. Each "puck" of frozen eggs is equal to 2 eggs. Whites can be frozen with no additional salt or sugar, yolks will coagulate if no salt or sugar is added. I thaw eggs and use them for scrambled eggs or for baking. So yes, go ahead and freeze your egg whites until you have enough for whatever baking project you desire. Same with yolks. Annie
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annie1992
5 years ago
last modified: 5 years ago
Thanks, Chas, for finding that. The search function is a bit tricky, sometimes, it seems like you have it beaten into submission. (grin)

Shirl, I do freeze eggs, usually whole eggs, but sometimes whites or yolks. As I mentioned, whites freeze fine on their own, but yolks get a "lumpy" kind of texture if there is no salt or sugar added.

I freeze two per muffin cup, then dip the pan in hot water, just enough to loosen the "pucks" of egg. Those get packaged in ziplock bags and I take out a "puck" and it's equivalent to two eggs. Great for baking or for scrambled eggs and omelettes, but not so good if you like eggs over easy, LOL. I nearly always have enough frozen to complete my holiday baking without buying extra eggs.

Good luck!

Annie

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