Seed Swaps

Verdict on frozen eggs

19 Jul 2010
11°C / 52°F

A while ago, I wrote this entry about preserving eggs via freezing them. I thought it was time to give an update.

We’ve been very lucky this year in that our pullets came onto the lay just as winter approached, so we’ve had a steady, if small, stream of eggs throughout winter so far. However, a couple of weeks ago, my teenage daughter, in a valiant effort to be helpful, used them all up in an omelette destined for my two preschoolers. So I had to resort to the frozen eggs to cook an apple sponge pudding.

First thoughts…you need to thaw them before putting them into a cake mix to mix in. This was followed very quickly by the realisation I should have also written on the bag how many ice cubes = 1 of our eggs (for the record, 2 of our cubes = 1 egg). Yes, I was having one of those days.

Other than that, they seemed to work out fine. I don’t think I added enough salt (edit – I know I didn’t add enough salt) & as a result, they were thicker than fresh (the salt/sugar stops them thickening). This isn’t too much of a problem but it is something to consider when freezing.

The finished product didn’t rise quite as well as if I’d used fresh eggs but I was expecting this & wasn’t too put off by it.

Verdict: freezing works well & is definitely a good way of using excess eggs up to tide you over the lean months. I couldn’t discern any difference in taste but initial appearance & consistency were different to fresh eggs (but when incorporated into cooking, it didn’t matter…I think most of the appearance was due to me not adding enough salt, so the yolks had thickened slightly). Next year, I might separate into yolks & whites just to add versatility to my cooking.






Folia Helper


That is so cool – just went back to read your previous entry too – such great info!!! Oh, how I wish our city would let us keep chickens.

Posted on 20 Jul 10 (about 9 years ago)


Folia Helper

United States6a

Thanks for the update! I’d been curious how the frozen eggs would taste and cook up, and now I know! With 8 hens we’ll have more than plenty of eggs to go around next year….

Posted on 20 Jul 10 (about 9 years ago)

Great info! Thanks for sharing.
Now all we need are the eggs… “Oh girls!”

Posted on 29 Jul 10 (about 9 years ago)

I grew up in my mother’s bake shop, and I can remember carrying 5 gallon containers of frozen egg whites that were packed 6 medium eggs per baggie. Cornell’s Dairy Outlet also sold her bulk frozen egg yolks. She made pies and cakes for nearly every restaurant in town. In high school I used to deliver 200 pies on Saturday mornings and again on Wednesday after school, half of the pies with meringue. Frozen eggs sure didn’t hurt her business.

Posted on 29 Jul 10 (about 9 years ago)

Good to know! Thanks.

Posted on 02 Aug 10 (about 9 years ago)

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Cranbourne North


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