It is generally not recommended to freeze whole, uncooked eggs in their shells. Eggs have a high water content, and when water freezes, it expands. This expansion can cause the eggs to crack or burst, resulting in a messy and potentially unsafe situation.
If you need to store eggs for a longer period, it's best to remove them from their shells before freezing. Here are two methods you can use:
Crack and freeze: Crack the eggs into a bowl and gently beat them until the yolks and whites are mixed together. Pour the beaten eggs into an airtight container or an ice cube tray and seal it properly. Label the container with the number of eggs and the date. Frozen eggs can generally be stored for up to four to six months.
Separate and freeze: If you prefer to keep the yolks and whites separate, you can separate them into individual bowls. Gently beat the yolks or whites (or add a pinch of salt or sugar to stabilize them) and pour them into separate airtight containers or ice cube trays. Seal the containers properly and label them accordingly. Frozen egg yolks and whites can be stored for a similar duration of four to six months.
When you're ready to use the frozen eggs, thaw them in the refrigerator overnight or under cool running water. It's important to note that thawed eggs may not have the same texture as fresh eggs and are generally best used in recipes where their consistency won't significantly affect the outcome, such as baking or cooking applications.
Remember to always handle eggs safely, whether they are fresh or frozen, to minimize the risk of foodborne illnesses.