Prepare your muffin tin.

Take the eggs. Break one and put the content each in one circle on the muffin tin. Continue until all eggs are put onto the tin.

Lightly scramble to mix the white and the yolk.

Then, add a seasoning—salt or sugar. You can add salt for the eggs that will be used to cook savory food, such as omelet, scrambled eggs, or even soufflés. In contrast, you need to add sugar for eggs used for desserts, cake, or any sweet items. No need to add it too much; just 1/8 tsp are enough for one egg.

Continue by storing the eggs on the freezer. But first, make sure you cover the muffin tin (or any container you use). Put it into the freezer and let it ‘stay’ there for 4-6 hours.

Once the eggs are frozen, proceed with transferring the eggs on freezer-safe bags/containers.

Then, label your frozen eggs. This can be done simply by adding dates on your container or freezer-safe bags. The frozen eggs will be OK to use up to a year.