Eggs can be stored for at least one month, covered in the refrigerator.
Freezing is often unnecessary, but it can be done.
Preparation Select fresh uncracked eggs and break each separately into a clean saucer. Examine each for freshness and remove any pieces of shell before mixing with other eggs.
Whole Eggs Thoroughly mix yolks and whites. Do not whip in air. To prevent graininess in the yolks, add 1 ½ tablespoons sugar, 1 ½ tablespoons corn syrup OR ½ <br>teaspoon salt per cup whole eggs, depending on intended use. Strain through a sieve or colander to improve uniformity. Package, allowing ½-inch head space. Seal and freeze.
Another method of freezing whole egg mixture is to use ice trays. Measure 3 tablespoons of egg mixture into each compartment of an ice tray. Freeze until solid. Remove frozen cubes, and package in moisture-vapor resistant containers. Seal and freeze. Three tablespoons of the egg mixture (one cube) equals one whole egg.
Egg Yolks Separate eggs. Stir yolks gently. To prevent graininess, add 1 ½ <br>tablespoons sugar, 1 ½ tablespoons corn syrup OR ½ teaspoon salt per cup of egg yolk, depending on intended use. Strain through a sieve. Package, allowing ½-inch head space. Seal and freeze. One tablespoon of the yolk mixture equals one egg yolk.
Egg Whites Gently mix whites. Strain through a sieve. No sugar or salt is needed. Package, leaving ½-inch head space. Seal and freeze. Two tablespoons of the egg white mixture equals one egg white.