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#### **Steps:**
1. **Crack each egg into a bowl.** Lightly beat if you’re freezing for scrambled eggs or baking, or leave whole (yolk and white together) for versatility.
2. **Pour into ice cube tray.** One egg per cube is ideal—most standard trays are just the right size.
3. **Optional step:** Add a *pinch of salt* (for savory dishes) or *a pinch of sugar* (for baking) to help maintain texture after thawing.
4. **Cover and freeze.** Place plastic wrap over the tray or pop it in a sealed container to avoid freezer smells. Freeze for at least 4–6 hours or overnight.
5. **Transfer to storage.** Once frozen solid, pop the egg cubes out and store them in a labeled freezer bag or airtight container. Don’t forget to mark the date!
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### **How to Use Frozen Eggs**
To use, simply thaw the number of cubes you need in the fridge overnight or in a bowl of cold water for quicker results.
Here’s what they’re great for:
– **Scrambled eggs or omelets**
– **Pancakes, waffles, and baked goods**
– **Quiches or frittatas**
– **Coating for breaded recipes**
**Note:** Frozen eggs are best used in cooked dishes. Avoid using them raw for things like homemade mayonnaise or meringues.
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### **Bonus Tip: Freeze Egg Whites and Yolks Separately**
Want even more control? Separate your eggs and freeze just the whites or yolks in different trays. Perfect if you do a lot of baking or need whites for meringue and yolks for custard.
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**Final Thought: A Smart, Simple Trick That Saves Time and Eggs**
This egg-in-the-ice-cube-tray trick is one of those kitchen hacks that’s too smart not to try. It’s easy, efficient, and makes your everyday cooking routine a little more egg-cellent.
So next time you have extra eggs on hand, skip the scramble—and freeze them instead.
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Want a printable guide or infographic for this tip? I can whip one up—just let me know!
