Whether you keep your eggs in the fridge or outside, we’ve all had to bin a box when we realise they’ve gone out of date. But an unusual method of storing them will make you less likely to have to dispense with your eggs in future.
Lots of people presume you can’t freeze eggs, but you absolutely can. If you do decide to freeze them, you can keep them in your freezer for four months before they start to lose significant freshness. Typically, if you leave your eggs in the fridge they’ll last a maximum of five weeks, so sticking them in the freezer really will prolong their life and stop you wasting them. However, there is a method you must follow before popping your eggs in the freezer.
You can’t put the eggs in the freezer whole. Instead, crack the eggs into a tupperware or similar container. If you leave the eggs whole they’ll expand and crack the shell.
Once you’ve cracked your eggs, beat them together. If you leave the egg as it is, it will gel when frozen, preventing it from being used in recipes. If you want to use the mixture, take it out of the freezer the night before and then thaw it in the fridge. If you want to speed the process up, run cold water over the container.
Once defrosted, you can use the egg mixture as you normally would. Whether you’re cooking the scrambled mix, or making a cake, freezing your eggs is a great way to ensure you don’t waste them.
This trick is particularly useful if you’ve whisked an egg, but only need to use a small bit of it to egg-wash pastry. Simply put the rest in a container and freeze.
