Scrambled eggs frozen

[Masked Stamper]

Can I scramble my extra eggs and then freeze them?

 

[Mother-Hen-Michele]

I tried that and then tossed them into the garbage when I saw how it turned out (so bad I didn't even want to put that mess in the compost)

Maybe there is a trick to it, but mixing them with a fork and putting them into a ziplock bag and into the freezer is NOT the right thing. (I can't tell you what works, but at least I can tell you what does not work )

All the best to you

 

[Mrs. K]

You don't want to whip them, and get too much air in them. Sometimes I will separate them, stir the whites a bit, to break them down, then add the yolks, add a little salt, and pour in the ziplock and freeze. I do these in gallon bags - use for scrambled eggs, thaw overnight in fridge. The above poster might not have waited quite long enough when cooking them. There is a point that looks like a no go, and then they just look and taste like scrambled eggs.

I also will do a dozen as described above, and then pour equal amounts in muffin pans - I use these for baking, two muffins = two eggs.

Having a couple of these in the freezer makes the eggs I get during the winter go farther. I generally save the eggs I am collecting for direct eating. But when my family all comes home, a big pan of scrambled eggs is good for breakfast.

Mrs K

 

[Happy hen lover]

I've seen a bunch of YT that talk about freezing 2 in zip lock bags for baking later. I would suggest water glassing them or dehydrate them for long term.

 

[Percheron chick]

I just finished prepping eggs for crepe batter. Did about 15 dozen. I do batches of 12. Crack them into a china cap to filter out egg shell. chalaza and other bits. Whip it with a wire whip. Use qt freezer bags and freeze flat. I do about 100 dozen this way a year. Eggs for Christmas baking, breakfast burritos and crepes. They easily keep a year. I refuse to buy factory eggs when my girls take a break so this keeps me in eggs in the winter months.
Critical that you beat the yolk. If you just crack the egg, put it in a bag, freeze it then thaw it and try to cook with it, you end up with a gelatinous goo that just floats on the top. Ruins the whole batch.
Bakeries and restaurants work with frozen eggs all day long. Only way for mass production.

 

[svh]

I have not had good luck freezing cooked scrambled eggs. The texture is horrible !

However, I have had great outcomes making French toast and freezing 2 slices in Ziplock bags. I do 30 to 40 pieces at a time. Just put frozen French toast in the microwave for 1 min., then pop in the toaster, and enjoy !

 

[Mrs. K]

You don't freeze the cooked scrambled eggs, but rather the raw eggs, and scramble them after the thaw.

 

[Percheron chick]

I have not had good luck freezing cooked scrambled eggs. The texture is horrible !

However, I have had great outcomes making French toast and freezing 2 slices in Ziplock bags. I do 30 to 40 pieces at a time. Just put frozen French toast in the microwave for 1 min., then pop in the toaster, and enjoy !

Do not cook first.
When we say scrambled we're just saying to blend the egg. You do not want an intact yolk.

 

[svh]

You don't freeze the cooked scrambled eggs, but rather the raw eggs, and scramble them after the thaw.

Do not cook first.
When we say scrambled we're just saying to blend the egg. You do not want an intact yolk.

I see ..... I will have to try that.

 

[Nurfsmom]

Personally, I do not like to freeze or dehydrate my eggs and never cooked eggs. If you are lucky enough to find someone that has a freeze dryer, that is the way to go. My medium-sized unit will hold 18 large eggs per tray x 4 trays. Just scramble with an emulsion blender, pour into trays and let the freeze dryer do its thing. Comes out a powdery, fluffy yellow product that you put in a mylar bag or a glass canning jar with oxygen absorbers. They are supposed to last up to 25 years if done correctly. Very simple to reconstitute.......1 Tablespoon egg powder, 2 tablespoons water = 1 large egg. If you get too much water in it, you just have to cook a little longer.