With Easter coming up, you’ll see eggs are on sale in all the grocery stores. Pick up a few extra dozen and freeze them. Yes, it is ok to freeze raw eggs for later use. As the American Egg Board notes, fresh eggs will generally freeze well for up to a year.
For best results, you’ll need to do a little prep work before freezing whole eggs. First, always remove them from their shells — when a raw egg freezes, its contents could expand and cause the shell to break.
Once you’ve cracked open the eggs, pierce the yolks, mix them to blend with the whites, and then add in either of the following: (1) one-half teaspoon of salt for every cup of raw eggs, if you’re planning to use the eggs for main dishes; or (2) one tablespoon of sugar for each cup of eggs, if you’ll be using them for baking or desserts. The salt and sugar both work to prevent the eggs’ yolks from becoming too gelatinous once frozen.
Place the egg mixture in covered airtight containers or heavy-duty freezer bags and they’ll be ready for your freezer.
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