Eggs have quite the impressive (and utilitarian) resume. Eggs are not only a good source of energy-boosting iron and choline (essential for brain functions like memory and mood), but they add bit of protein to, well, everything, they’re a useful binder in baked goods, and of course, they’re a delicious, healthy on-the-go snack.
In the fridge, raw eggs in their shell can last about three to five weeks, which is a pretty long time. But when the whites and yolks are separated, their shelf life gets cut down significantly … to just two to four days. Yikes! (BTW, here are easy ways to separate egg yolks.)
Enter: the freezer hack for longer-lasting eggs.
Yolks don’t freeze well alone, and neither do raw eggs in their shells. But when you beat the yolks and whites together and then freeze them in freezer-friendly containers … voila! You just bought yourself 12 more months. (Egg whites freeze up to a year too.)
When you’re ready to use the eggs, simply thaw overnight in the refrigerator or under cool water (be sure to use ASAP).
Here are some scrumptious ways to use those time-traveling eggs: