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Freezing

How do I freeze eggs?

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Whole eggs - break eggs and beat. Add 1/8-teaspoon salt or sugar for each egg and blend well. Egg white - break the eggshell and separate egg. Freeze without beating. Egg yolk - break and separate egg. Add 1/8-teaspoon sugar or salt per yolk and blend well. For 1 cup of egg yolk this will be 1 tablespoon sugar or corn syrup or 1/2-teaspoon salt. If the salt or sugar is not added to whole egg or egg yolk before freezing, the egg will be gummy and gelled upon thawing. Cooked egg. Egg white becomes rubbery upon freezing. Cooked egg yolk produces an acceptable product upon freezing.

PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, and Carolyn J. Lackey, Ph.D., R.D., L.D.N., Professor/Food and Nutrition Specialist, North Carolina State University (August 2004)

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