You sure can! Eggs can be frozen and kept in your freezer in an airtight container for up to 4 months – just don’t freeze them in the egg shell! Here’s how to do it:
- Whole eggs can be beaten until just blended and frozen.
- Egg whites should be separated (making sure no yolk mixes in!) and frozen as-is.
- Yolks should be beaten with either a pinch of salt or 1½ tsp sugar or corn syrup per 4 egg yolks and frozen.
- Hard-cooked eggs shouldn’t be frozen whole as the whites can become tough after freezing. The yolks on the other hand can be frozen.
- Make sure you label your containers so you know how many eggs there are and what day they were frozen. To make it easier on yourself, freeze eggs in small portions, ice cube trays work great!