You'll need the following:
- A dozen eggs
- A mixing bowl
- A fork or wire wisk
- 2 ice-cube trays
- An ice-cream scoop is optional, but I always use one to prevent messes.
- 2 gallon-size storage or 1 gallon-size freezer baggie
You can freeze quantities greater than 12, but the easiest way to freeze them is to do it a dozen at a time.
You put them in a bowl and mix them together as if making scrambled eggs.
That would be all 12 of them. One dozen to be exact. Sorry. I'll stop now.
You can see a very small part of my helper there. Kirstie LOVES to cook! She wants to own her own restaurant some day.
Once they're well mixed, divide them evenly among 24 ice-cube sections. To make it easier on myself, I just fill 12 in each of 2 ice-cube trays. I usually use my ice-cream scoop to "dip" even quantities into the ice-cube trays & then fill in at the end with a spoon. However, my ice cream scoop has yet to be unpacked. So I'm doing it the messy way today...dumping the eggs into the ice cube tray. I'll spare you THOSE pics!
Once all 24 sections are filled, place the eggs into the freezer to be frozen just as you would when making ice from water.
When both trays are in the freezer, just wait until they are completely frozen solid before moving on to the next step. I typically wait overnight to ensure they are fully frozen. (Imagine Jeopardy music playing here. I find that quite appropriate. Except that I don't think I'd want to listen to that all night. Nevermind.)
The "egg cubes" are frozen!
Once the "egg cubes" are frozen, pop them out just as you would regular ice cubes & put them in a freezer baggie.
Be sure to label the baggie including the date. Tip: It's MUCH easier to label a baggie if you do so before filling it.
Eggs can be frozen like this for up to 6-12 months. If you'd like to err on the side of caution, use them within 6 months.
When you're ready to use an egg, you will need to do a little prepping. The night before, transfer the number of eggs you'll need into a bowl in the fridge. (2 cubes is equal to 1 egg.) If you're planning on making scrambled eggs, it's typical to assume 2 eggs for each adult, 1 for each child, plus an extra for good measure. In the morning, they'll be defrosted, ready for a final whip before cooking and; you're good to go!
You'll do the same if you're cooking with an egg(s). You just pour the defrosted egg(s) into your mixture instead of a fresh egg.
If you happen to forget to defrost eggs the night before, they can still be used. For cooking, defrost them in a bowl of hot water. If you're cooking scrambled eggs you can either defrost them in a bowl of hot water or just put the cubes into the pan. They will defrost as the pan heats up. They'll cook "normally" once defrosted without any problems.
Have you ever frozen eggs before? What other unusual items do you freeze?