Store Your Eggs Like This to Make Them Last So Much Longer
I have a confession: I constantly buy more eggs than I need and then leave them in my fridge for way too long. Whether it’s because I ordered more takeout that week, I was out of town, or I just wasn’t in the mood for eggs, it happens more frequently than I’d like to admit. Unsurprisingly, the outcome is always the same: I end up accidentally wasting eggs — and I feel guilty about it! That’s why I was very excited to stumble upon the method of freezing raw eggs to make them last longer way longer.
All you need are your eggs, a fork or small whisk, and a muffin tin. Just crack each egg into its own section and whisk. You’ll want to avoid freezing the eggshells themselves since they can easily crack and lead to bacterial contamination. Then, freeze your eggs in the tin for at least four to six hours so that they solidify. After that, you can either leave those eggs in the tin (preferably covered with plastic wrap), or put them into individual bags so that you have the exact measurement for one egg. Then presto, you’ve got frozen eggs that are good for up to a year!
Additionally, Karrie from Happy Money Saver recommends whisking in 1/8 of a teaspoon of sugar or salt with your individual eggs if you’re worried about the viscosity and texture changing. (Freezing liquids tends to make them thicker when they’re defrosted!) Just use sugar for eggs that you want to use for baking or sweeter treats, and add salt to eggs that’ll be in more savory dishes, like a veggie omelette. Make sure you properly label them though, so you don’t accidentally get them confused. (No one wants to bite into a salty cookie, after all.)
Sure enough, this week I was out and about more than I thought I’d be, and I noticed that the eggs in my fridge that I’d bought a few weeks prior were creeping mighty close to their expiration date. Instead of trying to whip up a bunch of egg dishes in a row, I cracked each egg individually into a muffin tin, whisked them with a fork, and then put them in my freezer. While I could’ve left them there on their own, later on in the day I took plastic wrap and encased each frozen egg mixture.
When I found myself cooking spaghetti carbonara a day later, I put two of my frozen eggs into a small bowl, then suspended that in a larger bowl full of cold water. My eggs thawed in about 30 to 40 minutes — and they were just as good in the recipe as fresh ones!
I can’t wait to try this freezing eggs hack out with scrambled eggs, pastries, and more. And speaking of those eggshells you’ve tossed to the side, do this instead of throwing them out!
