I knew you could freeze eggs, but I never thought of freezing them individually.
Karrie at Happy Money Saver shows us how to freeze eggs perfect for recipes. She breaks the eggs into muffin tins
and puts them in the freezer. After the eggs are frozen, you can put them in a freezer bag for future use. You can also freeze eggs separated in a ice tray. Put whites in one and yolks in another.
They do taste very close to a fresh egg, so there shouldn’t be a problem with recipes tasting differently.
This will definitely help when I have eggs that I can’t use right away.
Whites freeze well, but yolks don’t freeze reliably! I tried using frozen yolks I’d saved and they did not work when I defrosted them for lemon curd, which I make all the time. There were chunky bits that would not liquify.
I’ve heard that beating yolks with a pinch of salt helps: http://www.pastrypal.com/2011/01/extra-yolks-extra-whites/ Since whole yolks on their own are problematic, I’m skeptical that whole eggs work well.