Table of Contents[Hide][Show]
The best dishes to use frozen eggs where you won’t notice the slightly changed texture after they thaw.
I wrote a while back on the best ways to preserve fresh eggs.
The methods suggested did not include water glassing. The reason is the caustic substance used…and eggshells are porous!
I tested another method using limewater made with dolomite instead of pickling lime. Unfortunately, that experiment failed. 😔
Thus, my preferred method for long-term storage of eggs is still freezing them.
With warm weather returning and my hens starting to lay prolifically, I thought I would share with you my frozen egg results.
I found a bag of a couple dozen frozen eggs that had slipped to the bottom of the freezer a few weeks ago.
The date on the bag was April 2022!
So, what did I discover when I thawed out these eggs frozen for nearly two years?
Texture of Frozen Eggs After Thawing
When fresh eggs are frozen for a long time and then thawed, the first thing you notice is that the texture is altered.
The most pronounced change is in the egg yolk, which is no longer fully liquid.
After thawing, the raw yolk is semi-solid, almost like the texture of a medium-boiled egg.
Thus, frozen eggs are not going to be usable for baking as they would be in a fresh, never frozen state.
Below are the best uses for frozen eggs that are thawed considering the texture change of yolk.
Smoothies
When you thaw a raw egg that has been frozen, virtually no nutritional value has been lost. (1)
So, if you like to add raw eggs to your smoothies, just peel the shell off a thawed egg or two and toss it into the mix with your other ingredients!
While egg whites are best not consumed raw on their own, when paired with the raw yolk, the antinutrients are mostly compensated for. They may even provide a glutathione boost for some people. (2)
Here are my favorite smoothie recipes if you need some new ideas.
Hard Boiled Eggs
Since the texture of the frozen raw egg yolks after thawing is similar to medium boiled eggs, then a great way to prepare them is to….make a pot of medium or hard boiled eggs!
What I do is thaw the eggs on a plate on the counter for about 1-2 hours.
Then, place the eggs in a pot of filtered water (to cover by 1/2 inch), bring to a boil, and reduce heat.
Simmer 7 minutes for medium boiled eggs and 10 minutes for hard boiled eggs.
Promptly remove the pot from heat, drain the hot water, and cover with fresh filtered water.
After 10 minutes or so, drain the pot again and peel the shell off the warm eggs. I find that the shell comes off very easily … better than fresh, unfrozen eggs that are hard or medium boiled.
Store the peeled eggs in the refrigerator for fast breakfasts or snacking for up to 4 days.
Egg Salad
Another creative way to enjoy fresh eggs that have been frozen and then thawed is to make egg salad.
Just hard boil the eggs as described above, chop them into small pieces when cool, and mix with your choice of healthy mayonnaise and a pinch of sea salt.
Egg salad is most enjoyed in our home as a sandwich.
We use this brand of sourdough bread or a scoop on half a toasted sourdough bagel with lettuce and tomato.
Egg Fried Rice
Consider egg fried rice as a very tasty dinner idea for frozen eggs.
Simply thaw and hard boil 3 eggs as described above and chop into small pieces.
Mix with 3 cups of leftover cold, cooked rice, and a half cup of peas. Then, fry the mixture in a healthy fat in a skillet on the stovetop.
I prefer expeller-pressed coconut oil for this particular dish.
Mix in traditionally brewed soy sauce or homemade teriyaki and dinner is done!
Salads
Another simple way to use frozen eggs once they’ve thawed is as a topping for your favorite salad recipe. This makes for a tasty protein boost!
My favorite for an egg topping is this arugula salad with tomato and sauerkraut. Baby greens work instead of the arugula if desired.
Simply sprinkle the egg bits on top of the salad with homemade dressing.
Yum!
(1) Freezing FAQ
(2) The Biochemical Magic of Raw Milk and Other Raw Foods: Glutathione
I also found a couple of dozen eggs from 2 years ago in the freezer. We still used them for baking items – muffins etc without issue, just had to mix them well first. Same with making frittatas and quiches which we didnt notice a difference in the taste or quality.
I am unsure how well they would make hard boiled eggs though and did not try this but as they crack in the freezing process I imagined them leaking a lot into the boiling water. How did you go with getting boiled eggs?
Thank you for this great tip! I will try mine for baking also.
The boiled eggs worked fine. Yes, the cracked ones lost a bit of white, but otherwise, it worked well.
Thank you for this article and your recommendation on not using pickling lime. I just bought a couple of buckets to try preserving eggs using the pickling lime in order to have eggs in case of not having power. Hopefully there is a different option to preserve them in that case.
Longterm preservation of eggs without power is a definite challenge. I have not found one that does not require power. My suggestion is to perhaps consider a solar generator to keep the freezers going for a few hours a day to preserve those foods. Just be sure to keep the solar panel away from living areas when it runs, as they emit quite a strong EMF field according to my home testing with an EMF reader.
Long-term preservation of eggs without power is a definite challenge. I have not found one that does not require power. My suggestion is to perhaps consider a solar generator to keep the freezers going for a few hours a day to preserve those foods.
Hi, Sarah,
Health wise, which OBOH bread do you prefer: rustic sourdough or sprouted sourdough? (I’ve bought both before.)
Thanks!
Nancy
Our family likes the Rustic sourdough the best (we’ve tried most of the sprouted and/or sourdough options). The sprouted and sourdough offering is denser, and may be more digestible for some people, but we did not notice a difference so we choose based on preference for the lighter bread (Rustic).
Super tips for eggs. thx
Hi Sarah!
I recently purchased low PUFA eggs from Angel Acres Egg Co (affiliated with Nourish Cooperative). It’s probably my ignorance, but would you know why the egg yolks in these eggs are bright yellow? I always heard that high quality eggs had a more orange-colored egg yolk. Also, these low PUFA eggs seem ‘thinner’ if that makes sense (less hearty or substantive). Not sure how to describe it, but I was disappointed. I don’t doubt they are probably healthier in terms of less omega 6 fats. Thanks!
The best eggs have an orange yolk. If it’s yellow, the chicken is likely not getting enough critters and green shoots outside.
I had no idea eggs could be frozen!!! Although we rarely have extras, but I’ll remember this. 🙂
Thanks Sarah!
Kelly