Tuesday, January 17, 2023


Freezing chicken eggs is very easy and you can use them (thawed out) just like you would a fresh egg for baking cakes, cookies,casseroles, scrambled eggs, pancakes, quiche and baked custard type pies like pecan pie!!

Here are a few easy tips and tricks for successfully freezing eggs. 

I call these "Egg Pucks"
each one equals 1 egg

You can freeze the eggs individually (which is what I like to do because they thaw out so fast) or you can freeze them in multiples. Just remember to mark on the container the number of eggs inside.


TIP: Stir an egg gently with a fork and add a micro-pinch of kosher salt to each egg.  If  you are preparing multiple eggs, the rule of thumb is 1/8 teaspoon of kosher salt for 4 eggs. You don't HAVE to add the salt, but it eliminates viscosity issues when the eggs thaw out.

TIP: If you are freezing  multiple eggs per zip-top freezer bag, remember that when you use them in a recipe... 3 tablespoons of stirred egg equals 1 whole egg.

TIP: Whether freezing your eggs in a flexible (silicone) tray or a rigid cupcake tin, spray the container lightly with cooking spray. Flexible trays make it easier to remove the frozen eggs.

TIP: To remove frozen eggs from an unflexible cupcake tin, just let the tray sit on the counter for about 3-4 minutes and then you can lift them out using a thin bladed knife. 

TIP: Put the frozen "egg pucks" into a air-tight container (or zip-top freezer bag). If using a freezer bag, press all of the air out of the bag before closing it.

TIP: If you are packaging multiple eggs, put them in a zip-top freezer bag and lay it down flat while it freezes (helps it thaw out faster).

TIP: Best way to thaw frozen eggs is overnight in the fridge. Do not thaw at room temperature.

TIP: Frozen eggs pop right out of silicone cupcake liners!!!

TIP: You can freeze eggs for up to 1 year.