Like preserve the eggs our grandmothers taught us, who long ago used ingenious techniques (salt, fat and even slaked lime) to extend the period of egg storage. Then the ancient techniques gave way to freezers, which today are the only way to keep eggs for more than two weeks at home without any health risks.
How to store eggs: freezing
Yes, eggs can be frozen, but not whole as they are. They must be prepared and packaged in the way we describe below. And they must be very fresh, possibly freshly harvested (organic eggs is better) to guarantee food security for about six months. Once defrosted, you will not be able to make the egg à la coque, but they will be excellent for making desserts and various preparations.
Prepare the eggs for freezing. The shell must be removed. As it hardens, the liquid part of the egg tends to expand, breaking through the shell, which must then be removed by pouring egg white and yolk (together or separate) into other containers. You can use common trays but also containers for ice cubes. The important things are: determine the quantities and choose the stabilizing substance, salt or honey.
Determine the quantities. Once out of the shell, the doses of the eggs are lost, which must therefore be established in another way. A good way is to freeze containers that already contain the right dose for the recipe you want to make, keeping in mind the following rule: 1 cup of 250 ml = 12 yolks or 5 whole eggs; 3 tablespoons of beaten whole egg = 1 whole egg.
The ice cube trays are convenient for freezing eggs. For example, you can put 3 'stabilized' spoons in each compartment (the equivalent of 1 whole egg) and freeze for a few hours. Then remove the cubes and store them, again in the freezer, in a plastic bag: 1 cube = 1 egg.
Stabilize the eggs for freezing. The stabilizing substances are salt (for savory recipes) and honey (for sweet recipes). The right dose is 1 teaspoon of salt or 1 teaspoon of honey for one cup (250 ml) of eggs, mix well. Egg whites and yolks can also be frozen separately, taking care to stabilize the yolks (1 teaspoon of stabilizer for each cup) to prevent them from being mushy or hard once thawed.
Consume thawed eggs. Completely defrosting a frozen egg takes about 9 hours in the fridge or 4 hours at room temperature. The nutritional value and also the taste of a defrosted egg are the same as fresh eggs, but consumption must be short because the deterioration is rapid. To reassemble a whole frozen egg separately, consider that: 1 egg = 1 tablespoon of yolk + 2 tablespoons of egg white.