How Do You Freeze Raw Eggs?
You can freeze raw eggs by cracking them into a freezer-safe container or ice cube tray, beating them gently with a fork or whisk, and adding 1/8 tsp of salt or sugar per egg to prevent the yolks from becoming overly dense. Label the container with the date and number of eggs, and store them in the freezer for up to six months. To thaw them, place the eggs in the fridge overnight or submerge them in cold water for 15-20 minutes before using them in recipes. Note that freezing eggs may alter their texture and may not be suitable for recipes that require a fluffy and airy texture.