Is it possible to freeze eggs? Yes, but there's a right way and a wrong way to do it.

Among frozen foods, vegetables and fruits are most often found, but raw or boiled eggs are very rare. Many even doubt the correctness of storing this product in this way, they say, the taste will spoil.

Others, on the contrary, talk about the rational use of food: if you don’t have time to consume it before the expiration date, freeze it.

Is it really possible to freeze chicken eggs, and how to do it correctly - we will tell you later in the article.

How to prepare eggs for freezing

According to several studies, raw eggs should never be frozen in their shells.
Eggs contain water, and because water expands when frozen, freezing a raw egg can cause the shell to crack. This means that bacteria can penetrate into the egg. Also, it is not recommended to freeze hard-boiled whole eggs or hard-boiled whites. Because the water in an egg changes structurally when frozen, the texture of hard-boiled eggs, especially the whites, becomes less than pleasing after thawing.

It is best to freeze beaten raw eggs, raw whites and raw yolks, as well as cooked egg-based dishes such as scrambled eggs, quiche and egg casseroles.

Only fresh eggs can be frozen. To check their freshness, do the egg float test. Fill a deep bowl with water and place the eggs in it. If the eggs sink, they are fresh, but if they float, it is better not to use them.

IMPORTANT! If you see a white layer of ice crystals on the outside of the product during storage in the freezer, throw away the eggs without regret! They are not safe to eat.

Application

After freezing, the properties of eggs are equivalent to fresh ones. Thawed raw product blanks are used for:

any test;
omelettes or scrambled eggs;
casseroles;
baked goods (pies, cookies, muffins).

Frozen yolks are mainly used for cooking:

side dishes;
salads;
sandwiches;
soups;
fillings for pies or pies.

When using a frozen product, please note: it is not equivalent to fresh. To replace one raw egg, you will need to use 1 tbsp for the dish. basket with 2 tbsp. protein, or 3 tbsp. mixtures of them.

How to Freeze Raw Whole Eggs

Whether you freeze whole eggs or whites and yolks separately, the freezing steps will be similar. For best results, beat the egg until smooth before freezing—this step improves the texture of the thawed egg.

Chefs recommend using muffin tins for freezing. One beaten egg fits perfectly into one mold. If you are freezing several eggs in a container at once, make a label indicating how many eggs are frozen, this will make it easier to work with thawed ones.

Break the eggs. You can break them directly into the container in which you will freeze the eggs.
Lightly beat the eggs. Use a fork or small whisk to combine the yolk and white. When the mixture is homogeneous in consistency and color, the egg is beaten enough.
Add sugar or salt. Depending on what you will use the frozen eggs for in the future, for example, for a cake or an omelet.
Place the pan in the freezer for about 4 hours until the eggs are frozen. You can cover the pan with aluminum foil or cling film.
To avoid overcrowding your freezer, remove the frozen eggs from the ramekins and place them in a Ziploc bag or food container. If the eggs are difficult to remove from the mold, run the back of a knife blade along the edge of the container.
Label the bag or container with the date it was frozen. Frozen eggs can be stored in the freezer without problems for up to six months. Return the eggs to the freezer.

Recommendations

A large number of microbes live on the shell. Sometimes dangerous sticks are found that lead to serious illnesses. Therefore, mandatory processing is required. A simple way is to pour boiling water over it. But this is not suitable in all cases. Eggs curl from hot water and lumps form.

It would be more reliable to use the following method:

Dissolve soda in water (2 tsp per 1 cup).
Wash the shells with a household product (dishwashing detergent, laundry or liquid soap).
Place the eggs in the baking soda solution for 30 minutes.
Remove and rinse.

Subsequently, the product is boiled to prepare the yolks. Or broken up for freezing fresh.

To prevent the yolks from thickening when frozen, you will need per glass of mixture:

1 tbsp. sugar (for sweet foods);
0.5 tsp. salt (if the product will be used in the future in regular dishes).

After adding the ingredients, stir carefully and you can send it to the chamber.

If you urgently need to defrost the workpiece, you can place it under running water at a cold temperature - the process will noticeably speed up. But this method is only suitable for preparing dishes that will subsequently be subjected to long-term heat treatment.

How to freeze yolks

To freeze just the yolks, also place them in molds (don't forget to indicate the quantity!). Beat until smooth with a pinch of salt or sugar. When the yolk becomes lighter, it can be placed in the freezer.

Frozen yolks can be used to make creme brulee, mayonnaise or carbonara pasta. You can also add it to yeast dough (much better than adding whole eggs), to muffin batter, or to noodle dough.

Continuing the egg theme, see more on gastronom.ru: 3 ways to prepare unusual smoked eggs, one of them will suit anyone

Although frozen raw eggs last a long time, sometimes the hardest part is remembering to use them. On cooking forums, professionals admit: “Sometimes we freeze things and hope that we will use them someday, but we are much more likely to just eat them if they are prepared in advance.”

Is it possible to freeze them and what will happen to them?

Disputes on this matter are not unfounded, because raw foods tend to expand in volume during freezing, which is due to the presence of a water component.

As a result, the shell cracks, and its particles can get into the food, infecting it with various kinds of bacteria. That's all the arguments in favor of why eggs should not be frozen.

If you freeze this workpiece without the shell in a closed plastic container or in a plastic bag with an airtight zipper, there are no contraindications.

For the convenience of further use of egg products, it is important to mark the date of freezing and the number of pieces. In this form, eggs can be stored for 12 months. But only fresh and high-quality specimens are suitable for such preparation.

Loss of their taste, as well as consistency, is possible only with gross violations of freezing technology. If everything is done correctly, all nutrients and taste will be preserved in their original form.

How to defrost frozen eggs

The safest defrosting option is to transfer it from the freezer to the refrigerator overnight. The egg is completely thawed when it returns to the consistency it had before freezing. This method is the optimal and most harmless for the texture and taste of thawed eggs.

If you're short on time, you can place the frozen egg in a small bowl of cold water. In any case, its temperature will be higher than the temperature of the egg from the freezer. And such a difference will not harm the frozen egg, as if it were in warm or hot water. This defrosting will take 20-30 minutes.

Is it possible to freeze eggs

They keep well in the refrigerator for up to two months. Chickens do not lay eggs all year round. They periodically go on “vacation”. It happens that a product is purchased in large quantities and needs to be stored. Sometimes this needs to be done after cooking. For example, you don’t want to throw away stale Easter eggs or Easter cakes.

In fact, you can freeze it. It’s just important to do this according to all the rules. Sometimes protein content at sub-zero temperatures is only harmful. The yolk also requires a special approach.

Do you cook with frozen eggs?

Not really

Eggs frozen at home are used for dough, baking, salads, and other dishes. Boiled yolks are sent to the freezer. Can be frozen whole raw without prior separation. Shelf life up to 12 months.

Does freezing change the taste of eggs?

Freezing eggs changes their taste slightly. The bosses notice that it is becoming less pronounced, as if it is weakening. However, raw eggs are often used not for their taste, but for their function. For example, eggs are used in baking for their ability to bind other ingredients. In this case, the taste of the baked goods is absolutely not affected by what kind of eggs you took - frozen or fresh. But for an omelet or fritatta, where taste is important, chefs recommend adding a little more spices, seasonings, herbs or vegetables to thawed eggs than to dishes made from fresh eggs.

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Freezing vegetables, fruits and mushrooms

Is it possible to freeze mushrooms?

Yes, this can be done with any mushrooms: wild mushrooms, fresh store-bought champignons, honey mushrooms and others. But, if store-bought champignons and oyster mushrooms can be put in the freezer raw, then forest mushrooms must be boiled for five minutes first.

To prevent the mushrooms in the bag from sticking together, after slicing or cooking, they must be laid out on a waffle towel and dried a little. And only after that place it in portioned bags.

Should you freeze berries?

Of course it's worth it! Any berry after freezing loses a little taste, of course.

It becomes a little watery and sour. But on the other hand, it retains much more vitamins than a jar of jam.

Berries need to be frozen in two stages. The first time they need to be laid out on a board and slightly frozen, and when they “set” a little, put them into portioned bags and finally freeze.

Vegetables

Many, but not all, tolerate freezing well. Let's figure out which vegetables can be frozen for the winter at home, and which are undesirable.

By and large, you can freeze everything, but not all vegetables retain their taste. For example, zucchini absolutely cannot stand being frozen in slices. Whether they are fresh or blanched, they turn out rubbery and inedible.

So, what should you not put in the freezer?

Zucchini slices (terrible consistency)
Fresh eggplants (smell unpleasant)
Whole tomatoes (smell unpleasant and turn to mush)
Whole cucumbers (only water remains)
Radish (the smell is terrible)
Radish (same thing)
Green salad (spreads into pieces)

Here’s what you should definitely freeze, but be sure to follow the packing and preparation tips:

Zucchini, grated for pancakes (squeeze thoroughly first)
Baked eggplant (for caviar)
Grated tomatoes for borscht (pour into serving glasses)
Cucumber juice in ice containers (for masks)
Bell pepper (raw, either pieces or whole)
Peeled garlic
Grated beets and carrots
Regular beans (keeps well and no bugs)
Green beans (need to be blanched)
Sorrel (raw, chopped)

This is the most necessary set. But besides this, it is quite possible to freeze pumpkin pieces, potatoes, cabbage and even green onions!

Some people don't really like the taste of frozen potatoes, because it makes them a little sweeter. But this does not stop supermarkets from selling it all year round!

What to cook with frozen eggs

When frozen, the product is used to prepare a variety of dishes: omelets, baked goods, salads and culinary products.

Knowing different recipes for freezing chicken eggs will help save egg stocks by ensuring their safety. There are many different recipes for cooking with frozen eggs.

Author: Maria Sukhorukikh
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Freezing is the best storage method

Whether you freeze whole boiled chicken or do it in parts is up to you.

For a more economical and rational approach, it is better to choose the second option, since the finished product cannot be re-frozen.

You can’t freeze such a delicious dish: you’ll just get ready and the plate will already be empty...

It is better to make several dishes from one chicken carcass. This will be both practical and useful: cook some for lunch and put the rest in the freezer. The technology is simple:

decide how you will use the meat in the future and, based on this, divide the boiled chicken or freeze it whole;
Place each piece of chicken meat in a plastic bag and tie it tightly to avoid touching other - especially raw - products;
Place the chicken prepared in this way in the freezer - the temperature should be within -18°C.

Freezer of an experienced housewife
In this form, the product will retain its quality for 5-6 days. Thawed chicken should be used immediately.

This is approximately how tightly you need to pack - so that there is no air left inside.

Should you freeze smoked chicken? Definitely if you're not going to eat it now. See instructions below.

Divide the smoked meats into parts - this will make them easier to defrost later.
Pack the pieces in special bags for freezing - this will preserve their taste and aroma.
The defrosted product loses its juiciness, but retains all its taste, so it is perfect for salads, hodgepodges and soups.

In order for the chicken to last longer, it is better to separate the meat from the bone, because it begins to deteriorate in these places

Shelf life also greatly depends on initial freshness, so when purchasing, pay attention to the appearance of the breast or whole chicken and the expiration date indicated on the packaging or price tag. The temperature maintained in the refrigerator also matters.

Temperature	Best before date
-24С	12 months
-18°С	9 months
from -14°С to -8°С	6 months
from -8°С to -5°С	1-3 months

In the case of fried chicken, the technology is the same - freezing it will not be a problem. Remember: it is better to divide the carcass into pieces, use special freezing bags (or containers) and before putting it in the refrigerator, make sure that there is no air in the containers with chicken. Happy freezing!

Previous Products and dishes Freezing prepared meat - boiled, stewed, fried Next Products and dishes Long-term storage of salted herring in the freezer

Rules of use

Raw or ready-made (as part of dishes) eggs must first be thawed, then heat treated (at least 71 ° C).

To defrost, simply place a container or other container with eggs under running cold water and wait a few minutes.

It is recommended to cook raw whole eggs, as well as individual whites and yolks, the day they are thawed.

In order to prevent bacteriosis, it is recommended to carry out heat treatment - heat the eggs to 71°.

Freezing Egg Yolks

You can also freeze the yolk separately. But it requires a little more attention because if they are frozen on their own, the yolks tend to become thick and lumpy. Once defrosted, they are not suitable for regular recipes.

Therefore, before freezing, stir half a teaspoon of salt per glass of yolks if you will use them for salty dishes .

If you plan to use them for sweets

recipes, then add
one tablespoon of sugar per glass of yolks .

Which eggs last longer?

For long-term storage, only fresh eggs, freshly collected in cool conditions, with a durable shell that is free of dents and small cracks are suitable. When collecting the product, markings are left with a simple pencil, indicating the date for further tracking of the expiration date. The shell is not washed and is covered with rendered lard or fat to protect it from external influences.

Prepared fresh eggs are left in a room where the temperature is consistently cool in winter

It is important to prevent freezing. In order for the product to be stored for a long time, the room must be dark. Alternatively, drawers or cartons can be tightly closed to further limit air ingress and ensure freshness.

Alternatively, close the drawers or boxes tightly, which will further limit air entry and ensure freshness.

Quail and chicken - is there a difference?

After chicken eggs, quail eggs are considered the most common. This variety has individual properties and is distinguished by reduced size and weight. A characteristic external feature is a monochrome color with splashes. Quail product is often used for cooking and preparing exquisite sauces of high gastronomy.

How and where it is better to store vegetables at home, rules and choice of temperature

The relatively small size negatively affects the ability to be stored for long periods of time. It is not recommended to consume the product in raw or semi-raw form after 10 days of storage.

Product preparation

There are many microorganisms on the surface of the shell. Some types of bacteria are dangerous to human health - for example, salmonella. To destroy microflora, preliminary heat treatment is required. The easiest way is to pour boiling water over it. However, protein coagulates quickly at high temperatures. The contents of the shell begin to resemble flakes.

It is recommended to use other, safer methods. Baking soda works well for processing the product.

Dissolve 2 teaspoons in a glass of drinking water;
Wash the surface of the shell under the tap with soap;
Pour the prepared soda solution over the eggs;
Time it for about half an hour;
Remove the contents of the bowl. Rinse under the tap;
Cook on the stove;
Or freeze raw.

Advice! Some housewives prefer to separate the whites before freezing. It is best to use the classic method of pouring the contents of the shell. Kitchen gadgets are also sold to make this task easier.