This is a brilliant little tip-n’-trick to help you keep all those extra eggs you have (or preserve a stockpile of store-bought eggs for adversities) – freezing eggs!

How do we peel of the shell once they’re frozen, you ask? 🙂 I’ll show you!

Step 1: Get a muffin tin. (See where I’m going with this?)

Step 2: Crack eggs into your muffin tin cups.

Step 3: Freeze the muffin tin in the freezer. Make sure it’s level, or you’ll have nothing but frozen yolks and a messy icebox.

Step 4: Make certain your eggs are completely frozen. Eggs thaw rapidly back to their goopy state, and so you’ll have to give them a good, solid freeze. As you can see in the above picture, eggs can appear frozen, but if they’re clear at all, they’ll thaw too rapidly! After around 6-8 hours, take the muffin tin out of the freezer. Turn it upside down and hold one compartment at a time under hot water. Be sure to cup your hand under the egg to be released, as they give way rather suddenly!

Step 5: After each egg is out, tuck them into a ziplock bag or container. Don’t leave them out for even a moment, as they will thaw on surfaces very quickly.

Step 6: Tuck the bag or container into your freezer, ideally a deep freeze, until needed! These eggs can be used like regular eggs, fried in a pan as fried eggs, whipped as scrambled eggs, or tucked into a recipe after giving them a few minutes’ thawing in a bowl.

Enjoy!