Can eggs be preserved by freezing?
Whites – Break and separate the eggs, one at a time, being sure that no yolk gets in with the whites. Whites can be frozen without any added ingredients. Pour them into freezer containers, seal tightly, label with data and number of eggs. Whites can also be frozen in ice cube trays for easier measuring, then put in freezer containers. After whites are thawed, allow to set at room temperature for 30 minutes before using. Yolks or Whole Eggs – The gelatin property of yolk causes it to thicken or gel when frozen. To help retard this gelation, you can add either 1/8 teaspoon salt, 1½ teaspoons sugar or 1½ teaspoons corn syrup per ¼ cup egg yolks (4 yolks) or whole eggs (2 whole eggs). Be sure and label the container with the quantity of eggs and the additive.
