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Frozen Eggs

We had some eggs freeze in the fridge and wonder if they are ok to use in a pecan pie once defrosted? Wife no, me ok but both not wanting to go to the store.

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  1. I don't see why you couldn't... were they fresh before they froze?

    1. They are fine. We raise chickens and in the winter, the eggs often freeze solid before we get to them. The texture might be off a tiny bit when cracked, but perfectly fine, especially for baking.

      14 Replies
      1. re: earthygoat

        Me too. I have chickens and a surplus of eggs. I freeze them to use in baking and cooking. They are fine.

        1. re: sedimental

          So when they're thawed, they're just mostly like raw eggs? If so that's really good to know. We travel a good bit and am regularly trying to finish up before leaving.

          1. re: c oliver

            Yes. I intentionally freeze them out of the shell and keep them well wrapped to prevent odors from other foods from getting to them for longer term storage and baking use.

            If they accidentally freeze in the shell in the fridge (or outside in my case) they get a bit "gloppy" in texture, but they are fine. You wouldn't notice the difference.

            Edit: I wouldn't use frozen eggs for something like angel food cake or meringue, but in a recipe that uses them for binding, or in the OPs pecan pie, they are fine.

          2. re: sedimental

            This surprises me. First, I'd have expected the shells to crack. Second, when I had a grocery accident that resulted in a carton of eggs getting crushed/cracked, I completed removing the shells and froze the eggs together, 2 or 3 per baggie, not beating them beforehand. When thawed, the whites were fine but the yolks had solidified and would no longer blend into the whites. Later on I learned that I should have beaten the eggs and added salt or sugar before freezing.

            1. re: greygarious

              I'll be looking forward to reading the reply to this. But this holds definite appeal for me.

              1. re: c oliver

                http://frugalliving.about.com/od/free...

                This is what I do. I scramble them and freeze two to a muffin cup, then bag. Works great for cookies or brownies, cooking purposes.

                1. re: c oliver

                  I bailed and went to the store for fresh eggs. Despite the positive replies the wifeacite wasn't buying any of them, I did, and she didn't want to risk her fresh pecans on seemingly tainted eggs. The allure of fresh pecan pie was too much so I dragged my somewhat recovering sick self out of the chair for said eggs. Thanks everyone and keep the replies coming.

                  1. re: James Cristinian

                    How could *frozen* eggs be suspected of being tainted? I hope she doesn't throw them out as they are certainly usable for *something*. Maybe you should consider a new household rule: S/he who thinks it's no good is responsible for getting its replacement.

                    1. re: greygarious

                      Tainted was the wrong word, but she did not like the texture. Maybe you should stay out of my household dynamics, she's been cooking all day, been to the store twice, and didn't want another trip. I've been sick all week but got out of my "death" chair for a short trip, I wanted some pie, she made it, delicious by the way, and all is happy in the family thank-you. By the way, we routinely go way past sell by dates on eggs and other things, my personal record is 2 1/2 years on a can of tuna.

                      1. re: James Cristinian

                        Ouch - hope you didn't intend to come across as snippy as your reply sounded to greygarious' innocently helpful response, which, in fairness, was based on incomplete info you had previously provided...

                2. re: greygarious

                  I beat them and freeze in muffin tins, then wrap. I don't use salt, but I think that probably prevents the texture issue. I don't care about the texture in my frozen eggs as I typically just use two in a cookie recipe or a filling of some kind.

                  Most of the time, the shells don't break when they freeze. It could be that the natural coating on farm eggs prevent this. But it sounds like the OP's eggs froze in the shells without breaking?

                  1. re: sedimental

                    This is so cool! I learn from CH all the time. Thanks.

                    1. re: c oliver

                      Who knew?

                    2. re: sedimental

                      I think it depends on how cold it gets outside before the shells crack. In the deep of winter, that happens more frequently. Also, the younger hens seem to lay eggs with much thicker shells, so they don't crack as frequently.

                      During the season of egg abundance, we also freeze excess in ziplock bags. Just beat them, then seal. For baking, scrambled, french toast, they work great.

              2. I had some eggs freeze in the refrigerator in when we lived in a rental - that fridge was not good at keeping consistent temps. I defrosted them and used them for hard boiled eggs. My husband and stepdaughter ate some of them plain with salt, and the rest I made into egg salad - strangely, they both said it was the best egg salad that I ever made.

                I can't personally comment on the taste, because I'm allergic to eggs. The only noticeable difference was that there seemed to be a bit more liquid than typical when I peeled the hard boiled eggs. None cracked from the freezing, but one did crack when I was boiling them.

                If you have this problem again, I noticed that eggs that I bought in styrofoam cartons didn't freeze - with our refrigerator that seemed to be just enough insulation to keep them chilled but not solid.

                1. They are "fine" but the texture changes. We had some freeze back when we had a gas fridge in our RV. That thing was COLD! Mom scrambled them and they were fine, but the texture was just weird. A lot softer, runnier.

                  1. Frozen whole (not beaten up) they will have a VERY different texture once thawed! The yolks will be relatively hard and rubbery and not at ALL like normal raw yolks.

                    Don't know for sure, but thinking you might be able to freeze eggs after they're well beaten??

                    1 Reply
                    1. re: kseiverd

                      Did you read sedimental's link above re beating them?

                    2. What I wonder is: I do egg-white omelettes for breakfast and have a surplus of yolks. I'd like to freeze them for later use in home made ice cream. Do you think that would work OK?

                      And as far as that goes, what are good ways to use up extra yolks?

                      1 Reply
                      1. re: geoffhazel

                        The texture changes - if you read the rest of the posts, you'll see that there is a degree of disagreement on how much. You would absolutely need to beat the yolks before freezing. Whether or not they'd work for ice cream, I can't comment.

                      2. James, this time you are right! My grandmother, a farmers wife, was running a household during the Great Depression. That being said, nothing went to waste. Since they had chickens, there was always an abundance of eggs. Rather than let any be wasted, she froze them and thereby, had eggs thru the "molting" season, when chickens shed their feathers and take a break from laying eggs. She saved clean baby food jars to freeze eggs. She sometimes separated the yolks from the whites but not always.
                        We have our own chix and ducks, so we do the same!

                        For a handy reference and to make this post shorter :D, check out the info at this link. Very close to my grams method for freezing eggs.
                        http://www.incredibleegg.org/egg-fact...

                         
                        1. Having worked in a number restaurant & institutional kitchen, I have used many a carton of beaten eggs that were frozen then thawed. If I recall there may have been a touch of ascorbic acid added as an antioxidant which I assume was to help maintain color. Used them in virtual all situations. I never felt they had the bright yellow color of the fresh ones but they always worked.

                          Excess yolks can be used to make tempera paint.

                          I'd even seen frozen cartons of whites, but seem to recall they were not any good at whisking into a meringue. Can't find the reference but I think the foaming quality is effected by how quickly the product is frozen & how long it has been frozen for.

                          1 Reply
                          1. re: seedyone

                            I use the frozen egg whites for meringue/dacquoise cake all the time.

                          2. I buy fresh egg whites in a container and on the label it says it could be frozen almost indefinitely. I bought six of them on sale and put five in the freezer and one in the fridge. A few days later, I thawed one and did a scrambled egg whites comparison with the one that hadn't been frozen… no difference that I could see or taste.

                            1. I've accidentally frozen eggs in my fridge a few times. They were perfectly fine to use in baking. I'm not sure how they'd go as, say, an egg fried over easy, but that's only because I haven't tried it.