Among the frozen foods most often found vegetables and fruits, but raw or boiled eggs - a rarity. Many even doubt the correctness of such storage of this product, they say, the taste deteriorates. Others, on the contrary, say about the rational use of food: if you do not have time to consume before the expiration of the term of fitness - freeze. Can you really freeze chicken eggs, and how to do it right - we will tell later in the article.
Is it possible to freeze chicken eggs?
Disputes about this are not unreasonable, because raw foods during freezing tend to expand in volume, due to the presence of a component of water. As a result, the shell cracks, and its particles can get into the food, infecting it with all sorts of bacteria. That's all the arguments in favor of the fact that eggs can not be frozen.
Did you know? Laying chicken is considered the most prolific bird. For the year she can carry more than 300 eggs. And to meet the annual needs of mankind in this product they will need 567 billion.
If you freeze this blank without a shell in a closed plastic container or in a plastic bag with a hermetic fastener, there are no contraindications. For the convenience of further use of egg products, it is important to mark the date of freezing and the number of pieces. In this form, eggs can be stored for 12 months. But for such a blank suitable only fresh and high-quality copies.
To check the eggs for freshness, we recommend using an ovoscope. A simpler method is to submerge the eggs in water.
The loss of their taste, as well as their consistency, is possible only with gross violations of the freezing technology. If done correctly, all the nutrients and taste will remain in its original form.
How to freeze
Few housewives are aware of how to freeze eggs, because, without exaggeration, this is the most unexpected product that can be subjected to such storage. Moreover, boiled, cheese and shelled. Let's get into the details.
Boiled hard boiled eggs
Usually this method provides for a separate freezing of hard-boiled yolks and whites, but most cooks advise storing yolks in a similar way, since the protein texture does not change for the better after freezing.
Did you know? In the world, China is considered the leader in egg production, with about 160 billion pieces collected annually. And the championship in the consumption of this product was fixed for Japan, where every inhabitant eats one egg per day.
Here is a detailed instruction how to do it correctly:
- Put the eggs in a saucepan, cover with cold water and place on the stove. After boiling, set the fire slightly above average and keep the product in boiling water for another 7 minutes.
- Drain hot water and fill the pan with cold. This nuance allows the eggs to boil evenly and cool quickly.
- Peel the shell and remove the protein.
- Put the yolks in one layer in a saucepan and re-fill with cold water so that it covers 2.5 centimeters.
- Cover the pan with a lid and boil the contents. After that, immediately remove the container from the fire, otherwise the yolks will lose their elasticity. Leave them for 10 minutes in the water. After that, strain or reach with a skimmer.
- Carefully place the product in a plastic container and close tightly with the lid. Now the vessel can be put in the freezer.
Important! Make sure that the lid of the container fits snugly, otherwise the yolks will crystallize and become unsuitable for consumption..
A raw egg
This method consists in preparing a yolk-protein mixture.
Familiarize yourself with the beneficial properties, caloric and possible harm of chicken, goose, duck, quail eggs.
It is carried out as follows:
- Carefully break the shell, remove the contents into a clean and dry bowl.
- Stir the mixture until a homogeneous mass, trying to get as far as possible into the inside of the air.
- Be sure to add a pinch of salt and sugar (you can substitute honey). Stir once more. This is necessary so that after freezing the eggs do not become grainy. To use this preparation as an ingredient for savory dishes, you can limit the salt, counting on each glass of the mixture to half a teaspoon.
- If desired, for a uniform consistency, the mixture must be passed through a sieve.
- After that, the liquid is poured into a dry container for freezing so that about 2 centimeters of space remains up to the surface, tightly closed and sent to the freezer. If the container is filled to the top, the eggs, when freezing, will expand and lift the lid, which will not in the best way affect their further texture and taste characteristics.
Did you know? Japanese scientists from the National Institute of Advanced Industrial Science and Technology (AIST) have bred genetically modified chickens that carry eggs containing interferon beta protein. Medicinal substance can be found in pharmacies, but its cost starts from 100 thousand US dollars. As it turned out, this component is effective in the fight against cancer formations, as well as with hepatitis, multiple sclerosis and a number of other serious diseases..
Proteins and yolks separately
If you need only proteins or yolks for further cooking, you can immediately separate them and freeze them separately. 
Do it like this:
- Beat the eggs and carefully separate the whites and yolks into separate dry containers.
- Add in a container with yolks for half a teaspoon of salt for each cup of raw mass (for salty dishes) or one and a half tablespoons of sugar (for sweet).
- Stir well and pour the contents into a container, cover it with an airtight lid. Now the yolks can be sent to the freezer. Just do not forget to attach a sticker to the sudoch with the date of freezing, the number of yolks used and additives, so as not to confuse the sweet and salty compositions.
- Now go to the squirrels. They need to quickly stir (after standing, they are better amenable to beating). If the composition contains threadlike particles, pass it through a sieve.
- Pour the protein substance into the freezer, close the lid tightly and place in the freezer.
In this form, fresh egg whites and yolks can be stored for several months.
Important! Never freeze defrosted foods once. - This leads to a multiple increase in the number of bacteria on them, and their use is extremely dangerous for health..
Boiled
After heat treatment, only yolks are suitable for freezing. They are well stored, without losing their original properties and texture. Cook the eggs in the traditional way. 
Find out whether you can drink or eat raw eggs.
Further actions are simple:
- Separate the proteins from the yolk core. They are subject to speedy use because they lose structure during the freezing process.
- Put the peeled yolks in a saucepan and cover with cold salted water. Cover and bring to a boil.
- After 5-10 minutes, remove the product from the cooled water, chop convenient for you.
- Spread the yolk in the ice freezer, and when it freezes, transfer it to a plastic bag with a ziper or container. In this form, it will be convenient for you to use the workpiece.
What to do with eggs after freezing?
Frozen eggs may well replace fresh ones. Typically, these blanks are used to make baking, omelettes, salads and other culinary masterpieces. It is important to defrost the composition. Experienced chefs advise you to do this by placing the container in a cool place to avoid sudden temperature changes. Also, do not forget that eggs in any form are very sensitive to bacteria. With a thermometer reading of + 4 ° C and higher, the risk of dangerous infections increases.
Important! It is strictly forbidden to thaw eggs at room temperature, as well as the use of a frozen product..If you need to quickly defrost the product, put an ice tank under a stream of cold water - this will speed up the thawing process. Take into account the warnings of physicians and always use such blanks only in those dishes, which further imply long-term heat treatment at a temperature of about + 71 ° C.
Separately frozen yolks are suitable for making creams, scrambled eggs, pancakes, and whites are useful for icing and sponge meringue. 
From separately frozen proteins, you can make meringue. If a hard-boiled product has been subjected to freezing, it can be used for casseroles, side dishes and salad dressing.
It is interesting to know how much a chicken, ostrich, quail egg weighs.
Many housewives do not welcome this way of storing eggs through further confusion, which arises when necessary to measure the necessary portion of the workpiece. Experienced chefs in such cases advise guided by the proportion: 1 egg equals 3 tablespoons of egg mixture or 2 tablespoons of frozen protein and 1 tablespoon of yolk.
As you can see, this method of storing eggs is no big deal. In addition, there are variations in the preparation of blanks. Experiment and you will succeed.
