To freeze egg whites, simply drop each into the individual wells of an ice cube tray, for easy portioning, or freeze a larger quantity in a freezer-safe airtight container. Just don’t forget to label the container with the quantity of whites. If frozen as cubes, pop them out into a zip-top freezer bag once solid. Egg whites can be frozen for up to a year and should be defrosted in the refrigerator overnight before using for meringue or French macarons. Egg yolks will thicken and become gummy unless you beat them with either a big pinch of salt or sugar, depending on what you plan to use them for in the future. Once beaten, freeze them in individual ice cube trays or a labeled airtight container for up to a year. Defrost in the refrigerator before using in ice cream or Hollandaise sauce. To freeze whole eggs, crack them into a bowl first, and beat them lightly, to prevent the yolks from thickening. Pour the beaten eggs into the wells of an ice cube tray or a labeled airtight container and freeze for up to a year. Again, defrost in the refrigerator before using for scrambles or in a frittata.
