You CAN FREEZE EGGS. You just have to add 1 of 2 options and then you can get this...
Perfectly 'normal' eggs even though they were indeed frozen.
If you are going to use up your eggs within a couple weeks, don't bother with long term storage. Your eggs are fine. But when you come across a really good deal (like 15 dozen eggs for the price of like, 4 dozen) and you need some longer term storage options, I am super happy to say freezing eggs works like a charm.
The only thing you really need to think about ahead of time is how you will want to use your eggs; in something sweet (like baking) or something savory (like scrambled eggs). If you aren't sure - then do some of EACH. Just make sure to mark them well.
To each container of 4 lightly beaten eggs I added either approximately 1/2 t salt or 1 t sugar or corn syrup.
That was it. Sugar or Salt.
Because we don't usually use white, granulated sugar in our home, and because salt is used in pretty much all baked goods from cakes to cookies as well as scrambled eggs, etc. I opted to do all my freezer eggs with salt.
To thaw I just take a container out of the deep freeze and put it in the refrigerator to be used that week. As you can see from the picture above in this post, my scrambled eggs with bacon turned out perfect! And although the yolks are dark yellow straight out of the freezer, you can see they lighten up as they cook and look, taste and have the texture of a regular, just cracked and used eggs.
