- Make sure that the eggs come from a refrigerated shelf in the store.
- Make sure that the eggs are extra fresh.
- When breaking them, use gloves and disinfected containers.
- Make sure to use perfectly clean recipient to store them.
Thoroughly mixing the yolk with some either salt, sugar or an acid will prevent the yolk proteins from aggregating, and leave the thawed mixture fluid enough to mix.
To freeze egg yolks add a teaspoon (5 g) salt, a tablespoon (15 g) sugar or 4 tablespoon (60 ml) lemon juice per pint (1/2 l). Blend well then freeze.
To freeze whole eggs, add 1/2 a teaspoon salt (2.5 g), 1/2 tablespoon (7.5 g) sugar or 2 tablespoon (30 ml) lemon juice per pint (1/2 l). Blend well then freeze.
Finally I would like to give you a piece of advice. I have to use frozen eggs in pastry making due to health and safety regulations in place . Don't expect the same results using frozen eggs whether it is egg whites, egg yolks or whole eggs ; they lose some of their foaming agents as well as some of their water and their proteins are also affected by the cold.