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.
DO NOT FREEZE EGGS IN THE SHELL!!!
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.