Do not freeze eggs in shell. Blend lightly with a fork. Add ½ teaspoon/2.5ml salt or ½ teaspoon/2.5ml sugar to eggs. Pack in waxed or rigid plastic containers. Label with number of eggs and ‘salt’ or ‘sugar’. Use as fresh eggs as soon as thawed. 3 tablespoons/45ml whole egg = 1 fresh egg. Egg whites and yolks can be frozen separately. High Quality Storage Life: 12 months.
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