Eggs

Eggs can be frozen out of their shells (which would burst in the freezer), but the yolks turn thick and gelatinous unless a little salt or sugar is added. For every six whole eggs, allow ½ teaspoon salt or one tablespoon of sugar, or for every six egg yolks, allow ½ teaspoon salt or ½ teaspoon sugar. Use the eggs in savory or sweet dishes, adjusting seasoning if necessary. Egg whites can be frozen without sugar or salt for up to three months; some cooks maintain that egg whites whip better after freezing and thawing. Do not freeze hard-boiled eggs because the whites turn rubbery.