Can You Freeze Eggs?
Eggs freeze well for up to a year once cracked out of the shell. Never freeze eggs in the shell, because the liquid expands and shatters it. Beat whole eggs lightly and pour into ice cube trays or small containers, or freeze whites and yolks separately. Add a pinch of salt or sugar to yolks to prevent them from turning thick and gel-like. Thawed eggs work best in scrambles, omelets, baking, and casseroles.
Key Takeaways
- Eggs cannot be frozen in their shells because the liquid inside expands and cracks the shell.
- Hard-boiled eggs do not freeze well; the whites become rubbery and watery.
- One ice cube tray compartment typically holds about one large egg when beaten.
Explanation
Eggs cannot be frozen in their shells because the liquid inside expands and cracks the shell. For fresh egg shelf life, see how long eggs last in the fridge. Instead, crack eggs into a bowl, beat them lightly, and pour into freezer-safe containers or ice cube trays.
For baking convenience, you can freeze egg whites and yolks separately. Egg whites freeze particularly well with no additives needed. For yolks, add a pinch of salt or sugar per yolk to prevent them from becoming gelatinous.
Thaw frozen eggs overnight in the refrigerator before using. Use thawed eggs only in dishes that will be thoroughly cooked, such as scrambled eggs, omelets, baked goods, or casseroles.
Egg yolks undergo a process called gelation when frozen without additives, where the proteins bond together and form a thick, paste-like consistency that won't blend smoothly. Adding 1/8 teaspoon of salt or 1.5 teaspoons of sugar per four yolks disrupts this protein bonding. Label containers with whether you used salt (for savory dishes) or sugar (for baking and desserts) so you know how to use them later.
Frozen eggs perform differently depending on the cooking method. In baking, thawed whole eggs work nearly identically to fresh eggs in cakes, muffins, and cookies (and pair well with frozen bananas in recipes) because the heat denatures the proteins regardless. For scrambled eggs and omelets, thawed eggs may cook slightly faster and produce a somewhat denser texture since the freezing process partially breaks down the protein structure. One frozen egg equals approximately 3 tablespoons thawed, which helps when measuring for recipes.
Egg whites freeze exceptionally well and are prized by bakers who accumulate whites from yolk-heavy recipes. Frozen whites whip into meringue just as effectively as fresh ones, reaching stiff peaks in 5-7 minutes with a stand mixer. In fact, some pastry chefs prefer aged or previously frozen whites for meringue because the weakened protein bonds make them easier to whip to maximum volume. Store whites in labeled ice cube trays (1 white per compartment) and freeze for up to 12 months.
Things to Know
- Hard-boiled eggs do not freeze well; the whites become rubbery and watery. See also whether you should wash eggs before using them.
- One ice cube tray compartment typically holds about one large egg when beaten.
- Thawed eggs should be used within 24 hours for best results.