Store the eggs in an egg carton.. Use a resealable plastic container if the eggs don't fit in a carton.. Place the eggs on a shelf so they stay at a constant temperature.
Store the eggs in an egg carton.
Use a resealable plastic container if the eggs don't fit in a carton.
Place the eggs on a shelf so they stay at a constant temperature.
Keep the eggs for 6 weeks.
Crack the eggs into a freezer-safe container.
Stir the egg whites and yolks together.
Add ½ tsp (2.5 g) of salt per 1 cup (240 ml) of the mixture to stabilize the yolk.
Label the container with the date and how many eggs there are.
Freeze the eggs for up to 6 months.
Thaw them in the fridge.
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