Ingredients
- 12 large eggs
- 1½ teaspoon salt or sugar use salt for savory dishes, sugar for sweet dishes
Instructions
- Whisk the eggs in a bowl until the yolks and whites are fully blended.
- Mix in salt or sugar to prevent the yolks from thickening when frozen. Use 1 teaspoon per cup of mixed eggs, or 1/8 teaspoon per individual egg.
- Pour the egg mixture into the wells of a muffin tin or into an ice cube tray, cover, and freeze until solid, about 4-6 hours.
- Transfer the frozen eggs to freezer containers or freezer-safe bags, label with the date and whether you used salt or sugar, and store in the freezer for up to a year.
