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Freeze ‘em, thaw ‘em, save ‘em for later!

We’ve been getting a lot of emails from customers that drive an hour (or two or three) to buy our pasture-raised eggs, and we couldn’t be more thankful. You’re choosing to be good to your bodies, but not so good on your gas tank. The good news is – you can freeze eggs for later! And the bad news is, well, the only bad news is that you can’t just throw the whole thing in the freezer.

We’ve broken it down by egg parts and laid out the best tips and tricks to freezing eggs for later use:

1. The ice cube tray is your friend! When you’re freezing, you need to separate the foods into small quantities so you can thaw only what you’re going to eat. Pop the food out of the tray and transfer to a container that’s freezer-safe.

2. Always label the freezer-safe container with the number of eggs and date. Frozen eggs will be good for up to a year.

3. When you’re ready to eat your (frozen) eggs – let thaw in the fridge overnight and cook as soon as they’re thawed. For better volume, let egg whites be at room temperature for 30 minutes before beating.

4. Thawed eggs should only be used in thoroughly cooked dishes.

Photo courtesy: quarteracrelifestyle.wordpress.com
Photo courtesy: quarteracrelifestyle.wordpress.com

Whole Eggs – crack eggs into a container and gently stir to break up the yolks a bit. You definitely don’t want to scramble the eggs because that will add air to the eggs and the eggs won’t freeze as well. Separate into containers and freeze.

Yolks – For every 1 cup of yolks, stir in .5 teaspoon salt. (This is so the yolks don’t become too gelatinous). You can also stir in 1 tablespoon of sugar for 1 cup of yolks if you’re freezing for use in desserts.

Whites – The easiest part of the egg to freeze: simply separate from yolks (being sure that none of the orange goodness slips in), divide into trays and freeze. Separate into containers and freeze some more!

So, buy in bulk and freeze for later! There’s enough Vital Farms pasture-raised eggs to go around.