Whether you have leftover yolks from a baking project or your carton is nearing its expiration date, a nutritionist explains the best methods for freezing your eggs. Grocery store eggs should be refrigerated for safety reasons and can last for up to five weeks in the fridge, registered dietitian Emily Kyle, R.D., says. After that, they should be moved to the freezer. If your eggs are from a farm and haven’t been washed, Kyle says they can be kept at room temperature for up to one month. “This is because the eggs are laid with a bloom (thin outer layer) on the outside of an eggshell that protects the egg from bacteria.” As a keeper of 14 egg-laying hens, she would know. After one month, the farm-fresh eggs should be moved to the fridge for food safety reasons. These have the ability to last up to six months in the fridge before they should be moved to the freezer, Kyle tells us. Since egg whites are already in an uncongealed, liquid form, they don’t require any additional steps to freeze. Just store them in an individual container. To keep your eggs at a safe temperature, Kyle recommends thawing the eggs overnight in the refrigerator. “Do not thaw on the counter,” she says. Pro tip: Freeze your eggs individually to avoid using them all at once. Frozen eggs maintain the same nutrients as fresh eggs. “Similar to fruits and vegetables, when frozen at peak ripeness, the freezing process may actually help to preserve important nutrients,” Kyle says. Just make sure if you are freezing your eggs to do so properly with the directions above.
