Stir eggs with a fork to break yolks and mix them well with the whites. Do not whip in air. Add 1-1/2 teaspoons sugar or one-half teaspoon salt for each cup of whole eggs. Package, leave headspace, seal and freeze. Label package with quantity and amount of sugar or salt added.
- Egg yolksSeparate eggs. Stir yolks with a fork to break them. Add two teaspoons sugar or one teaspoon salt for each cup of egg yolks. Package, leave headspace, seal and freeze. Label package with quantity and amount of sugar or salt added.
- Egg whitesStrain whites through a sieve. Freeze without stirring. Do not add sugar or salt. Package, leave headspace, seal and freeze.
Thawing and preparationFrozen eggs should be thawed in the refrigerator and used within one to two days. They can be used exactly like freshly broken eggs in baked products, casseroles or egg dishes. Be sure to account for the extra sugar and salt added to the eggs before freezing.
Approximate equivalents for large eggs
- 1 whole egg = 3 tablespoons whole egg mixture
- 1 yolk = 1 tablespoon yolk
- 1 white = 2 tablespoons white
- 5 whole eggs = 1 cup whole mixed eggs
- 10 whole eggs = 1 pint (2 cups) whole mixed eggs
- 16 whites = 1 pint (2 cups) stirred whites
- 16 yolks = 1/2 pint (1 cup) stirred yolks