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To Freeze Eggs

To freeze the whites, put them in a container, marking on the label the number of whites and the date. Freeze as many as you want in one container. I do this all year long so that I have a lot of whites ready to go at Christmastime when I make royal icing for decorating cookies and gingerbread houses. If you forget how many whites are in the container, measure them once they thaw. Each large white is about two tablespoons.

Egg yolks are a little trickier because they become quite gelatinous when frozen, making them impossible to use after they are thawed. You can prevent this by beating in either sugar or salt, depending on whether the recipe you'll make is sweet or savory. For every 1/4 cup of yolks (about 4 large yolks) use 1/8 teaspoon salt or 1 1/2 teaspoons sugar or light Karo syrup. Again, label well. And when it's time to use the yolks in a recipe, remember to subtract the amount of salt or sugar you froze them with from the amount the recipe calls for.

To freeze whole eggs, just break them into a bowl and beat them until they are blended. Pour them into a container and freeze. I think freezing two at a time is best, because so many baking recipes call for two eggs. If you have a recipe that calls for three, you can use two frozen and one fresh or thaw two containers and discard half of one. Also, if you always freeze two you won't have to wonder how many are in the container.

To thaw frozen eggs, place them in the refrigerator overnight, not on the counter. To thaw quickly, place them under cold running water, not warm or hot. Frozen eggs can be kept for one year in your kitchen freezer.