Is it possible to freeze chicken eggs for long-term storage in the freezer, is the product capable of being stored for a long time, how to do everything correctly?

Typically, eggs can maintain their freshness when refrigerated for no more than two months. But there are situations when the product was purchased in considerable quantities and did not have time to consume it.

Also, if you have domestic chickens, laying hens are not always ready to provide eggs; there are periods of “vacation”. In these cases, you need to save them.

Sometimes even in finished form, for example, you don’t want to throw away the eggs left over after Easter. The best option is freezing.

Whether and how to freeze chicken eggs for long-term storage in the freezer will be discussed further.

Can the product be stored for a long time in the freezer?

Chicken eggs can actually be frozen. You just need to follow certain rules. Sometimes sub-zero temperatures have a negative effect on the protein. The yolk also requires care.

It is safe to freeze whole eggs only in their raw form. Only yolks can be stored for a long time in boiled ones, since the white loses its elasticity and taste after defrosting.

You can put the whole raw product in the freezer, or fresh whites and yolks separately. The mass can be filled into any containers:

baking and ice molds,
ziplock bags,
plastic containers.

It is not recommended to store the product at sub-zero temperatures in the shell. When frozen, the contents expand, causing damage to the shell. As a result, harmful bacteria and other microorganisms penetrate inside.

Boiled yolks for freezing must be separated from the whites . The eggs must be hard-boiled. The yolk can be cut into small cubes, packaged and sent to the camera.

Effect on taste

Loss of taste and consistency occurs only if freezing technology is not followed. With a reasonable approach, these properties remain in their original form.

The taste of raw eggs and boiled yolks does not change when frozen . But adding certain ingredients to them can change the situation.

For example, a product will be sweet when mixed with sugar or salty when mixed with the appropriate ingredient.

Commercially available frozen egg products may contain preservatives or other elements that affect taste. As a rule, a list of ingredients is printed on the packaging.

Are the properties preserved?

Eggs do not lose their properties when frozen. In addition, vitamins and microelements are preserved. They are in no way inferior to fresh ones, and you can prepare just as varied dishes from them. Baked goods, omelettes, and casseroles will remain of the same quality.

Effect of sub-zero temperature on texture:

Thawed raw egg whites contain water. In this state, they acquire improved foaming ability - a useful property when preparing sponge cakes or meringues.
The yolks acquire a thick gel-like consistency. Ice crystals form in the structure.
Adding sugar and salt before freezing helps improve the texture of thawed eggs. They don't harden and are easier to cook.
The thawed mixture of yolks and whites is practically no different from fresh. Ideal for baking.

Rules of use

Raw or ready-made (as part of dishes) eggs must first be thawed, then heat treated (at least 71 ° C).

To defrost, simply place a container or other container with eggs under running cold water and wait a few minutes.

It is recommended to cook raw whole eggs, as well as individual whites and yolks, the day they are thawed.

In order to prevent bacteriosis, it is recommended to carry out heat treatment - heat the eggs to 71°.

How to freeze?

Workpieces require reliable packaging. It is not recommended to use thin bags. Thick bags, plastic containers, ice containers, silicone molds for baking and desserts are suitable.

The freezing time depends on the temperature in the chamber. Typically the process lasts no more than five hours. The recommended mode is not lower than 15°.

Options for preparing boiled yolks for storage:

cook hard-boiled eggs, then cool;
carefully separate the yolks;
place whole in vacuum bags;
remove excess air, seal;
or place in a tight plastic bag and remove air from it manually, wrap with the free edge, and secure;
You can also place it in a container, sprinkle lightly with vegetable oil, and close with a tight lid.

Freezing whole product in broken form:

Do not pre-beat. The resulting bubbles can ruin the workpiece.
If there are any clots, stir gently with a fork until they are evenly distributed.
Pack, pack and send for storage.

If you freeze raw yolks separately, they become rubbery . Preliminary preparation required:

put it in a container, add a little salt - it won’t interfere even with dessert dishes;
you can add sugar if the mass will be used for custard, the amount is to taste;
stir until smooth, whisking lightly;
pour the mixture into molds.

Only fresh, high-quality eggs should be prepared for storage in the freezer. Before preparing, you should sniff the smell and take a closer look.

Freezing eggs for long-term storage, video instructions:

Is it possible to freeze boiled eggs in the freezer?

Boiled white after freezing acquires an unpleasant taste, so it is not worth freezing, but the yolk retains its nutritional qualities, which is why we will now learn how to freeze it.

Freezing boiled yolks is much easier than raw ones. First, boil the eggs, be sure to hard-boil them.
Cool them, peel them and separate the whites from the yolks
Place the yolks in a container of water and bring the liquid to a boil.
Leave the product in the water for another 7 minutes, then remove
Decide how you will freeze the egg yolk - whole or crushed.
For these purposes, you can use all the freezing methods that were described earlier. Most importantly, do not forget to label the product

How to defrost correctly?

The product is best defrosted in the refrigerator . For example, leave it there overnight. By morning it will gradually thaw, retaining its qualities.

Another option is to place the frozen eggs in ice water with the packaging. It is also suitable to use a microwave oven in a special mode.

It is not recommended to leave eggs at room temperature to defrost, as they will spoil. Also, you should not leave them to thaw in hot water or boiling water.

At natural temperatures, it is possible to defrost only whites. They return to their original state and are easily whipped. Suitable for preparing dietary omelettes.

Shelf life depending on temperature

How long can you store frozen chicken in the freezer, depending on the temperature:

-18…-24°C – year;
-14…-18°C – 6-9 months;
-8…-14°C – 3-6 months;
-5…-8°C – 3 months.

These are approximate recommended times. You need to focus on the operation of the freezer and the quality of the poultry: how and for how long it was stored before freezing, how it was frozen. Also, the length of time you can store chicken fillet in the freezer differs from how long a whole carcass is stored.

Small pieces placed in bags or containers last longer than a whole carcass. This is explained by the fact that they do not contain bones, which deteriorate faster. In addition, the smaller the meat briquette, the stronger and faster it freezes.

Refrigerated storage time for chilled chicken:

7…10°C – 24 hours;
4…7°C – 48 hours;
0…4°C – 72 hours;
-2…0°C – 84 hours.

It is important to place the chilled carcass in the refrigerator within an hour after purchase. Otherwise, its shelf life will decrease by a few more hours.

Application

After freezing, the properties of eggs are equivalent to fresh ones. Thawed raw product blanks are used for:

any test;
omelettes or scrambled eggs;
casseroles;
baked goods (pies, cookies, muffins).

Frozen yolks are mainly used for cooking:

side dishes;
salads;
sandwiches;
soups;
fillings for pies or pies.

When using a frozen product, please note: it is not equivalent to fresh. To replace one raw egg, you will need to use 1 tbsp for the dish. basket with 2 tbsp. protein, or 3 tbsp. mixtures of them.

Eggs are frozen on the balcony, what can you do with them?

What to do with frozen, frozen chicken eggs?

If the eggs are frozen on the balcony, then nothing bad has happened; they can be defrosted by dipping them in cold, salted water for a long time. The yolk of such an egg will be bright orange. And they are edible if you boil them. If their shells have burst, then it is better to peel them off and put them in a bowl to completely defrost, and then use them for their intended purpose in cooking. A thawed egg needs to be thoroughly beaten and fried either in an omelet or scrambled eggs, made into a casserole, or used for baking or dough. The only negative is that it will be impossible to separate the yolks from the whites. But all microorganisms die from freezing.

Thaw and use. Of course, they won’t make regular scrambled eggs, but let’s say in dough or something else where eggs are mixed in - no problem. After defrosting, the only problem is that the yolk and white become somewhat different and if they are simply boiled or fried they will look unappetizing. In addition, the taste changes a little. But in pancakes or pies it will be unnoticeable. In salads too.

Recommendations

A large number of microbes live on the shell. Sometimes dangerous sticks are found that lead to serious illnesses. Therefore, mandatory processing is required. A simple way is to pour boiling water over it. But this is not suitable in all cases. Eggs curl from hot water and lumps form.

It would be more reliable to use the following method:

Dissolve soda in water (2 tsp per 1 cup).
Wash the shells with a household product (dishwashing detergent, laundry or liquid soap).
Place the eggs in the baking soda solution for 30 minutes.
Remove and rinse.

Subsequently, the product is boiled to prepare the yolks. Or broken up for freezing fresh.

To prevent the yolks from thickening when frozen, you will need per glass of mixture:

1 tbsp. sugar (for sweet foods);
0.5 tsp. salt (if the product will be used in the future in regular dishes).

After adding the ingredients, stir carefully and you can send it to the chamber.

If you urgently need to defrost the workpiece, you can place it under running water at a cold temperature - the process will noticeably speed up. But this method is only suitable for preparing dishes that will subsequently be subjected to long-term heat treatment.

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Does freezing change the taste of eggs?

Freezing eggs changes their taste slightly. The bosses notice that it is becoming less pronounced, as if it is weakening. However, raw eggs are often used not for their taste, but for their function. For example, eggs are used in baking for their ability to bind other ingredients. In this case, the taste of the baked goods is absolutely not affected by what kind of eggs you took - frozen or fresh. But for an omelet or fritatta, where taste is important, chefs recommend adding a little more spices, seasonings, herbs or vegetables to thawed eggs than to dishes made from fresh eggs.