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Freezing Hard Boiled Eggs

I have more eggs than I can eat, and I'm looking for a way to preserve them. I thought about hard boiling, peeling, then freezing them. It would be convenient to have the eggs whole, but I'm not sure how they will thaw. It may be necessary to dice them before freezing. Any thoughts or past experience?

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  1. An old room mate of mine, a pastry chef, would freeze raw eggs in ice cube trays. She would crack them into the tray and gently break the yokes. When she needed them to bake she would pop them out and put them in a measuring cup to thaw in the fridge.

    Cooked eggs I would not freeze. I just can't imagine the texture being good, it'll be interesting to see if anyone has experience with it.

    2 Replies
    1. re: weezieduzzit

      I did little Googling, this link says hard boiled eggs are tough and watery when defrosted but it gives you some raw options:

      http://whatscookingamerica.net/Eggs/F...

      1. Eggs keep a long time in the fridge

        1. Raw eggs will keep iin the fridge for several months, especially if they are stored on a shelf, not in the door.

          No to freezing hard-boiled due to textural issues.

          If you freeze a raw egg, the yolk will solidify and remain so after thawing. You can, however, beat the raw egg and freeze it, if you want to scramble it after thawing.

          If you want to use thawed eggs in cooking/baking, you need to beat the raw egg with salt or sugar.

          1. Eggs last a couple of months or more in the fridge. If one is off you will know it the moment you crack it

            Make a frittata or something if you are hard pressed to use them up. Good for breakfast, lunch or dinner

            2 Replies
            1. re: scubadoo97

              frittata and quiche-type items freeze well, if you want to cook in quantities.

              1. re: scubadoo97

                D'accordo! (I agree!) There are so many different ways to make le frittate (plural). They are a good way to use up leftovers as well as fresh ingredients. I've had small pasta like ditalini (little fingers) as an ingredient, and at other times rice along with vegetables and cheese. As you suggested, good for any meal, or as an antipasto served at room temperature at a party.

              2. When eggs are on sale, I buy 5-6 dozen because they keep for months. I'm in the camp of freezing hard boiled eggs also. My local supermarket has a salad bar and I've seen them stock it with frozen and thawed chopped hard boiled eggs.

                I would chop them up, store in a ziplock or use a vacuum sealer and freeze. Can be used in egg salad, potato or other salads. It lasts about a month frozen.

                1. I agree with those who say just keep them on a shelf in the fridge. If you want to "freshen" them after they've been there a while, just put as many eggs as you need in a bowl of warm water for a couple of minutes or so. It will "re-center" the yolk and pull the white back together almost like new. If you fry them, the yolk will be higher than if you didn't, and when boiled the yolk will be more centered. Good luck!

                  1. freezing hard boiled eggs = bad

                    Confit of hard boiled eggs = good

                    2 Replies
                    1. re: ipsedixit

                      OK, I understand confit with duck where you use the fat to seal out oxygen. How does this technique work with hard boiled eggs? Do you mean wrap the egg in a fatty meat similar to a scotch egg?

                      1. re: Pryderi

                        Yup.

                        Basically ensconce in animal fat. I prefer chicken.

                    2. Out of curiosity, how many eggs do you have? We go through nearly two dozen a week, and there's only two of us!

                      1. Hard boiled frozen egg whites are pretty rubbery and wet. I have used rubbery eggs in egg salad sandwiches with chopped celery and onion on toasted or crusty chewy fresh bread. If the rubber is cut into small enough pieces the celery sings it's crunches! If the creamy (mayo)- crunchy-rubber, mix with a touch of dry mustard it can be edible.

                        1. When I was a teenager,I worked for Wendy's and one of my jobs was filling the salad-bar and the boiled eggs were always chopped and frozen that we used.We had to thaw them for a couple of hours in the walkin cooler, before we could put them in the salad-bar.

                          1 Reply
                          1. re: Shelah

                            One of the many reasons that the Wendy's salad bar was a financial failure.