Cook the scrambled eggs however you desire, leaving them slightly runny. Leaving the eggs partly runny will allow them to be reheated better later on.

Let the eggs fully cool to room temperature.

Package them into your desired serving sizes, then seal them in an air-tight container, or seal them in a plastic freezer bag.

Label and date the storage containers.

Freeze the cooked scrambled eggs for three to six months for best results.

We recommend freezing your eggs in ice cube trays, then transferring them to a freezer bag once frozen. To freeze the eggs, first, crack the eggs into a measuring cup, to remove them from their shells.

For every 1 cup of eggs, add 1 tsp salt to the mixture, or 1 tsp sugar. NOTE: This is completely optional, but will help to maintain the egg's texture. You do not HAVE to add anything to the eggs.

Whisk the eggs thoroughly to scramble the raw eggs. Pour the whisked egg mixture into lightly greased ice cube trays or muffin tins. Freeze until the eggs are solid.

When the eggs are solid, transfer them to an air-tight container, or plastic freezer bag. Be sure to label and date the bag.

Store your frozen raw scrambled egg cubes in the freezer for up to 12 months.