What was first, the chicken or the egg? Plutarch asked. This is one of the most famous philosophical “dilemmas” of all time and an indication of how long eggs have been in our diet. Some sources even claim that fowl were being domesticated for egg-laying in India, as early as 3200 B.C.! Today, you’ll find a myriad of ways to prepare them: poached, fried, boiled, scrambled, baked, omelet, frittata, etc. Furthermore, eggs are used in a great percentage of recipes today, owing to their ability to render consistency, structure, flavor, and color to dishes, especially baked meals, and pastry. They’re likewise classified as “superfoods” by some nutritionists, owing to the incredible amount of protein, selenium, and choline, as well as a great number of antioxidants they contain. On the negative side, they have high cholesterol, so you should eat in moderation. As much you like eggs, you may have overstocked your pantry and these questions come to mind. When do eggs go bad? Can you freeze eggs in the shell? How long does eggs last in the fridge before they go bad?
At room temperature, eggs are more enduring than most other animal products. In their shell, they can last up to 2 weeks. Notwithstanding, we’re going to see if there is a way to preserve them for longer.
You can freeze eggs in the shell. However, it’s a bit of a lottery, and the reason is simple. The inside of the egg, comprised of the white and the yolk, expands upon freezing (as most fluids do) compromising the shell and exposing the egg to corruption. So, I don’t recommend freezing eggs in the shell. However, there is a way around this! We can just freeze the liquid egg white and yolk instead.
To freeze the liquid egg white and yolk, the first thing you need to do is find a tray to separately store each egg’s white and yolk This is important since you’ll most likely struggle whenever you want to thaw just a portion. An ice cube tray could do the trick! Coat the tray slots with a tiny layer of oil. Then, crack the eggs, scramble them for a while in a bowl and transfer the content into each separate slot or section of the tray, carefully wrap it in plastic (making sure to leave no gaps) and place it in an airtight container or freezer bag. Finally, push the container or bag into the freezer.
If you want to freeze the egg yolks without the whites, you can try to freeze them as hard boiled eggs. Raw yolks have a harder time freezing and they don’t freeze entirely well, so they require special treatment. If you are going to use them for desserts, you can add at least 1/2 teaspoon of sugar for every four yolks. For main-course dishes, 1/8 teaspoon of salt should suffice.
Frozen egg whites do not change noticeably after freezing. In fact, a study suggests that freezing egg whites can change the shapes of some of their proteins and, as a result, can foam better.
When it comes to the egg yolk, it’s another story. They develop a gel-like texture through a process called “gelation”, which is likely produced due to the formation of ice crystals. Adding sugar or salt should help prevent gelation from happening.
It’s recommended to refreeze neither the egg yolk nor egg white after thawing. The moisture released during the defrosting process will aid in the formation of ice crystals that destroy the cellular structure of most foods. you also expose the egg to bacterial activity. If you thawed it in the fridge, then it may be frozen within 2 days max.
Eggs can last in good shape in the fridge for up to 3 to 5 weeks at a temperature of 40º F or below. Beyond that point, you should not use it.
In the freezer, liquid eggs should endure 3 months at a temperature of 0º F or lower. It’s safe to consume beyond that period but its quality will deteriorate.
The tried-and-true way to thaw eggs is by storing them in the fridge and let them rest there overnight. You can also try placing the sealed container under running cold water. Lastly, there’s the microwave’s defrost function for people with a tight schedule. If you opt for thawing them the quick way, you should use them right away to avoid bacterial growth and subsequent foodborne illness.
I encourage against cooking the eggs while frozen. This is because they will cook unevenly and you risk cold spots catching contagion in the process. They will also turn squishy on the outside before defrosting on the inside. It’s always better to plan ahead in these circumstances or find other alternatives if you’re in a pickle.
“Good Eggs: For Nutrition, They’re Hard to Beat” : https://www.webmd.com/diet/features/good-eggs-for-nutrition-theyre-hard-to-beat#1
“If shell eggs freeze accidentally, are they safe?” : https://ask.usda.gov/s/article/If-shell-eggs-freeze-accidentally-are-they-safe