Great question — answering as the UphillTech team:
I see two possible problems with what you've described -- If you don't freeze the egg quickly enough, you're more likely to have larger ice crystals form, resulting in a puddle of water no matter how you defrost it. You should be able to test for this case by just putting the frozen egg in a covered bowl and let it come to room temperature. If this gives you a lot of water, you can freeze the eggs on a sheet pan lined with waxed paper or parchment, then assemble the sandwiches to freeze. Overheating eggs will cause the proteins to tighten resulting in puddles of moisture. (this is mainly a problem with scrambled eggs or egg casseroles). The solution to this is to heat it as little as...
Full answer by Joe: https://cooking.stackexchange.com/a/78942 (CC BY-SA 3.0).
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