If the eggs are near or past their expiration date, crack each one into a “test bowl” before transferring to the larger container. Discard eggs with obvious discoloration or a strong, unpleasant smell, then wash the test bowl before cracking the next egg.
Alternatively, freeze the egg mixtures in a clean ice cube tray first, then pop the cubes out into a larger, freezer-safe container. This may make it easier to thaw the amount of egg you need. [6] X Trustworthy Source National Center for Home Food Preservation Publicly-funded center dedicated to educating consumers about research-backed safety practices for preserving food Go to source
The date you froze them. The number of eggs you froze. The additional ingredient you mixed in (if applicable). This helps you avoid the unpleasant surprise of using sugary eggs in a savory dish.
Use the egg yolks within several months for best quality.
If the mixture is still too chunky or uneven for your preferences, strain it through a sieve over a clean bowl.
Any type of raw egg can be poured into a clean ice cube tray first, then transferred to a sealed container in the freezer. This makes it easier to remove only the amount of egg you need for a given recipe.
You may speed up the thawing process safely by placing the container under cold running water. Never attempt to cook frozen eggs directly on a frying pan or in a dish. Do not leave frozen eggs to thaw at room temperature.
Egg sizes can vary greatly, so don’t worry too much about the exact amount. If baking, you can adjust to a dry or wet dough by adding more wet or dry ingredients, respectively, to balance it out.
