By Harold McGee
Eggs can be stored frozen for several months in airtight containers. Remove them from the shell, which would shatter, as its contents expand during freezing. Allow some room for expansion in the containers, and press plastic wrap onto the surface to prevent freezer burn before covering with a lid. Whites freeze fairly well; they lose only a modest amount of their foaming power. Yolks and blended whole eggs, however, require special treatment. Frozen as is, they thaw to a pasty consistency and can no longer be readily combined with other ingredients. Thoroughly mixing the yolks with either salt, sugar, or acid will prevent the yolk proteins from aggregating, and leaves the thawed mixture fluid enough to mix. Yolks require 1 teaspoon salt, 1 tablespoon sugar, or 4 tablespoons lemon juice per pint (respectively 5 gm, 15 gm, or 60 ml per half liter), and whole eggs half these amounts. The equivalent of a U.S. Large egg is 3 tablespoons whole egg, or 2 tablespoons white and 1 tablespoon yolk.