To remove frozen egg cubes from trays, run tepid water over the bottom of the ice cube tray.
Place frozen eggs cubes or liquid eggs in zip top bags or freezer-safe containers in portioned amounts, noting date and contents.
I don’t add anything to the fresh eggs when freezing, but because yolks can gel or thicken when frozen, some cooks add salt or sugar before freezing yolks or whole, scrambled eggs to retard the yolk gelling process.
Since the average large egg is 2 ounces, I like to use these 2 ounce ice cube trays for portioning, but freezer-safe containers or zip top bags can be used as well.
Never freeze eggs inside the shell.
ONLY FREEZE ONCE
Never re-freeze a frozen egg after thawing.
Thaw frozen eggs covered in the refrigerator overnight or under cold, running water, not at room temperature.1
Previously frozen, thawed egg white can be allowed to sit for 20-30 minutes at room temperature before whipping for use in recipes such as tiramisu.
EGG SIZE EQUIVALENTS:
I use eggs primarily for scrambling and baked dishes like Pizza Rustica, quiche, quick breads and cookies where precise measurements aren’t critical, but when they are (custards, cakes, soufflés, etc) refer to the chart below for egg equivalents.
Always fully cook eggs to 160°F.
USE THE EGGSHELLS
Eggshells can be washed, air-dried, crushed lightly then mixed into the oyster shell container for a supplemental calcium source.
Backyard fresh eggs that are exceptionally dirty from the nest box (poop happens) are best frozen or used immediately after collecting, washing and drying. There are then no food safety worries about removing the bloom, bacteria getting inside the egg or shelf life. Read how to keep eggs clean in this article!
When blowing eggs for Easter egg decorating, crafting or decorating, the egg contents can be frozen for personal use or as a high protein treat for chickens during molting season or in the heat of summer as Scrambled EggPops!
Sources & further reading:
1 Safe Food Handling Tips