– Crack Eggs Into a Bowl: Start by cracking each egg into a bowl to avoid broken shells and for easy mixing. – –
– Beat the Eggs: Gently whisk the eggs to combine the yolks and whites, ensuring they are fully blended. – –
– Use Ice Cube Trays: Pour the beaten eggs into ice cube trays, dividing the mixture into individual portions for easy use. – –
– Label the Tray: Mark the date and number of eggs in the tray with a label to track freshness and usage. – –
– Freeze the Eggs: Place the ice cube trays in the freezer for several hours until the eggs are fully frozen. – –
– Transfer to Freezer Bags: Once frozen, remove the egg cubes and transfer them into a labeled freezer-safe bag for long-term storage. – –
– Store for Up to a Year: Frozen eggs can be stored for up to a year, though using them within 6 months is ideal for best quality. – –
– Thaw Before Use: To thaw frozen eggs, simply place them in the fridge overnight or use a warm water bath for quicker thawing. – –