Buy Eggs on Sale in Bulk, Then Freeze for Later

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Buy Eggs on Sale in Bulk, Then Freeze for Later

Submitted by: anonymous 01/06/2009 10:06 AM

I came across a good, simple tip in an article in the Wall Street Journal (I provided the link to it below but a subscription is required to read most of their articles, so you may not be able to read it unless you are a subscriber).

The tip comes from a woman in Boise, Idaho who is profiled in the article. It says that when she "saw a great deal on eggs recently she bought 10 dozen, which she cracked into ice-cube trays, froze and transferred to bags for cold storage. 'Not many people know eggs freeze,' she said."

Hard-Hit Families Finally Start Saving, Aggravating Nation's Economic Woes (WSJ.com, paid subscription website)

Editor's Note: For more on saving money with your freezer, see this TipHero tip: Stock Up and Freeze Milk

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Comments:

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Has anyone tried freezing eggs? Curious as you how you defrost them. Do you just leave them out and let them thaw?

Posted by anonymous on January 06, 2009 3:33 PM

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i didnt know that you can freez eggs too~ i would like to know how to thaw too and is it safe because of the seminela scare?

Posted by rob on January 11, 2009 11:47 PM

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I was curious about how to defrost the eggs too. I found an incredibly in-depth discussion on freezing eggs, how long they last, how to thaw and tips etc. on recipezaar.
http://www.recipezaar.com/Freezing-Eggs-153034

How to defrost frozen eggs:

Place the amount of eggs needed in the Refrigerator 24-48 hours PRIOR to use.

NEVER THAW EGGS ON COUNTER TOP!

If there still appears to be thick "globs" in the egg, a quick spin in the blender will smooth them out, or a good whisk.

Posted by jill on January 12, 2009 8:36 AM

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Thanks Jill!
I also liked the suggestion of freezing in ziplock bags in the amounts that frequently appear in recipes, so if you need 2 eggs to bake a cake, just grab a ziplock with 2 eggs.

Posted by anonymous on January 12, 2009 8:41 AM

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One of the problems with freezing eggs is that the egg yolks tend to coagulate when frozen. You don't have this problem when freezing just the egg whites. To help prevent the coagulation add a pinch of sugar or salt to each yolk before freezing.

Posted by paylessforfood.com on January 12, 2009 6:28 PM

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this is an awesome post. I just reduced my work hours by 50% to help my 84 yr old dad and am looking for ways to help with the budget. This will def do it. Thanks all.

Posted by Pat on January 23, 2009 5:22 PM

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This couldn't have come at a better time...I have 3 dozen in my fridge wondering how I'm going to use them up in time. I always keep them in their container so they stay good for way past their "due date", but 3 dozen is still a lot for one person!

Posted by countrygal on January 23, 2009 10:40 PM

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Great idea, but I'm going to go one even better! I'm going to seperate my eggs BEFORE I freeze them, that way, if I need 3 egg whites for a cake and 2 yolks for pudding, I'll have them ready to go. Those little snack size zipper baggies will be perfect!

Posted by miami_ice_princess on March 19, 2009 2:55 PM

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An easier and less expensive option is to replace the eggs in recipes for baked goods with soy flour. Sounds weird but I have been doing this successfully for several years. For each egg called for substitute one tablespoon soy flour and 1 to 1 1/2 tablespoons water. I use this regularly in pancakes, cookies, muffins, and most cakes.

Posted by anonymous on February 12, 2010 9:17 PM

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