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Freezing Eggs
Chrystal @ YUMeating.com
Print Recipe
Ingredients
12-18
eggs
salt
pepper
Instructions
Crack 12 to 18 eggs in a bowl.
Add salt and pepper.
Mix the eggs with a fork.
Pour into ice cube trays.
Freeze for 2-3 hours.
Pop into a freezer bag.
Frozen eggs will keep up to a year.
2 cubes = 1 whole egg.
When using the frozen eggs for baking be sure to thaw in fridge for 24hrs before use.