1 If tea is properly stored, it can potentially last up to a year for green and black teas. White tea lasts about six months before it isn't as good in quality as when fresher. Stale tea (or bad tea) will taste flat, as if you're drinking paper.  Glass or ceramic containers are fine provided that they're opaque.
3. Crack as many eggs as you wish into a freezer safe container (I used a tupperware-style plastic container with lid). Eggs cannot be frozen in the shell since they will expand and break. For this batch of eggs, I froze 2 cups of whole eggs per container. 4. GENTLY stir the yolks and whites together.
Freezing eggs helps save those stray egg whites or egg yolks left over from meringues, custards, or even making cupcakes. You can freeze egg whites, egg yolks, or even whole eggs (after theyâve been cracked). When I first learned how to freeze eggs from Sara at Go Gigham during BlogHer Food, I was skeptical. Place eggs into the wells of a cupcake tin (each well can hold one whole egg, two egg whites, or two egg yolks). 2  If you are using whole eggs or egg yolks, use a toothpick to break the yolk up a little bit. 3  According to Incredible Egg, if you are using only egg yolks, the yolks will thicken or gel when frozen.