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Freezing Eggs

Eggs can be frozen, but not in their shells. * To freeze whole eggs: Beat eggs until blended, then pour them into a freezer container with a tight-fitting lid. Label the container with the number of eggs and the date. Freeze. To use: 3 tbsp (45 mL) thawed whole egg = 1 large fresh egg. * To freeze egg whites: Pour white into a freezer container with a tight-fitting lid. Label the container with the number of whites and the date. Freeze. To use: 2 tbsp (30 mL) thawed egg white = 1 large fresh egg white. * To freeze egg yolks: Yolks will thicken or gel when frozen unless specially treated. Beat in either 1/8 tsp (.5 mL) salt or 1-1/2 tsp (7 mL) sugar or corn syrup per 1/4 cup (60 mL) egg yolks (about 4 yolks). Label the container with the number of yolks, the date and what was added (salt for main dishes and sugar for baking). To use: 1 tbsp (15 mL) thawed egg yolk = 1 large fresh egg yolk. Thaw frozen eggs in the refrigerator and use them as soon as they are thawed in dishes that will be thoroughly cooked.