How to Freeze Eggs

Discover how easy it is to freeze eggs using basic kitchen equipment

There are many ways to preserve eggs, but one of the simplest ways is to freeze eggs. I am a big fan of freezing foods as a preservation method if you have the freezer space. Just like freezing corn or Brussels sprouts, freezing eggs means that you have food readily available that retains much of its nutritional value.

Unfortunately, freezing eggs is not as simple as placing a whole egg still in the shell into the freezer. The water content expands as the egg freezes, cracking the shell. Not only is this a mess to clean up when they thaw, but the eggs are at a greater risk of exposure to bacteria. But don’t despair, with just a few easy steps, you can learn how to freeze eggs with success.

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It’s the time of the year when the days are getting longer, and our chickens begin laying again after a long winter’s rest. As the homestead goes from famine to feast, we find ourselves with a surplus of fresh eggs, and appetites to match! We eat our fill of hard-boiled eggs, frittatas, egg bakes, and all of our other favorite egg recipes. But there comes a point when we are ready to take a break from egg-based meals.

Our chickens, however, won’t stop egg production until early winter. Though there are multiple ways to preserve eggs, the freezing process is one of the easiest! 

Why You’ll Love Freezing Eggs 

• Food security – Eggs are a simple, versatile protein that I like to have on hand at all times. Not only does freezing eggs hedge against rising egg prices, but it is also a great way to help ensure food security. Once thawed, use eggs like normal in any of your favorite recipes.
• Inexpensive – Beyond the cost of the eggs, freezing eggs requires very little equipment that costs just a few dollars. While I love having bags of freeze-dried eggs in my storage room, the initial investment of a freeze-dryer can be a big hurdle for most people.
• Reduce food waste – If you have eggs nearing their expiration date, freezing them extends how long you can keep them, reducing food waste.
• Easy – With just a few simple steps, you’ll have preserved eggs stocked in the freezer.

The Best Containers for Freezing Eggs

To freeze eggs in individual serving sizes, use a container with separate compartments. 

• Ice cube tray – The flexibility of a plastic standard ice cube tray makes removing the frozen eggs a breeze. They’re inexpensive and easy to find! 
• Muffin tins – A great option and my personal favorite. I have multiple tins, so I can freeze many eggs at one time. Plus, it makes a single-use item multifunctional, which is always an added win! While not flexible like plastic ice cube trays, removing individual eggs is a breeze. Dipping the bottom of the pan quickly in water thaws enough of the egg to release it from the tin. 
• Silicone molds – Silicone molds are ideal for popping frozen eggs out and come in a variety of sizes. 

How to Freeze Whole Eggs 

It’s recommended to crack whole eggs rather than freeze them in the shell. As the water content in raw eggs freezes, it will expand and crack the eggs, giving bacteria a chance to contaminate the egg. 

Prepare the Eggs

• Break an egg into each well of the container, like a muffin tin or silicone tray.
• Add an ⅛ teaspoon of salt to each egg and mix with a fork, mixing the egg yolk with the egg whites. (Use 1 ½ tsp of sugar if using the eggs in a sweet application)
• Cover the tray in plastic wrap and place the tray in the freezer on a flat, level surface.
• Once the eggs are frozen, remove them from the container and place them into a freezer-safe container, like a plastic bag.
• Label the freezer containers with the date and place them back into the freezer.
• Thaw the eggs in the refrigerator overnight.

Why Add Salt When Freezing Eggs?

The egg yolk becomes gelatinous after freezing, making it almost impossible to use functionally.

The little bit of salt prevents the egg yolk from gelling. Don’t worry, the dash of salt is such a small amount that you won’t notice it. If you plan to use the eggs in a sweet preparation, you can use 1 1/2 of a teaspoon of sugar.

What happens if you freeze an egg without scrambling it or adding salt or sugar, you wonder? I cracked an egg in a small dish, froze it, and then thawed it to room temperature. As you can see in the picture below, the yolk changes state upon thawing, and instead of being runny, it becomes solid enough to pick up with a fork.

I tried to scramble this same egg, and like many solid foods, the yolk didn’t break down easily and stayed chunky. But not all was lost, I was able to scramble these funny eggs in a high-powered blender with success.

How to Freeze Separated Eggs | Whites and Yolks

Freezing is a great option when you’ve made a yolk-heavy recipe like hollandaise sauce or custard and find yourself with a surplus of egg whites that you don’t plan to use anytime soon. Or maybe you made a homemade angel food cake or meringues and are left with a cup of egg yolks without a use. At this point, you know you can freeze whole eggs, but can you freeze eggs once the yolks are separated from the whites? Yes, and it’s just as simple! 

Whites: Unlike egg yolks, egg whites don’t need any special treatment before freezing them. 

• Separate the egg yolks from the egg whites.
• Pour egg whites into a freezer plastic bag or portion into a silicone tray, ice cube tray, or lightly greased muffin tin.  For reference, 1 large egg white = 2 tablespoons or 30g.
• Place the egg whites on a flat surface in the freezer until frozen solid.
• If using a mold, remove the egg whites from the mold and place them into a plastic freezer bag.
• Label with the date and return to the freezer.
• Thaw the egg whites in the refrigerator overnight. Best used within 24 hours of thawing.

Yolks: Similar to freezing whole eggs, freezing egg yolks requires a stabilizing agent like salt or sugar.  

• Separate the egg yolks from the egg whites.
• Add the egg yolks to a bowl. For every 4 yolks, add 1/8 teaspoon salt or 1 1/2 teaspoons sugar and use a whisk or hand mixer to combine fully. Be sure not to let the mixture sit or it’ll become clumpy.
• Add yolks to a plastic freezer bag or portion into a silicone tray, ice cube tray, or lightly greased muffin tin. For reference, 1 large yolk = 1 1/2 tablespoons or 20g.
• Place it in the freezer until frozen solid.
• If using a mold, remove the egg yolks from the mold and place them into a plastic freezer bag.
• Label with the date and return to the freezer.
• When ready to use, thaw the egg yolks in the refrigerator overnight. Best used within 24 hours of thawing.

How Long Do Eggs Last In the Freezer?

It’s considered safe to store eggs in the freezer for a long time, up to a year, but they have the best flavor if used within the first six months. 

Thawing Eggs

The day before you need the eggs, remove the desired number of eggs, whites, or yolks from the freezer bag and place them into a small bowl. Cover the bowl and place it in the refrigerator to gradually thaw overnight. 

For faster thawing, place the frozen eggs in a small plastic bag, removing as much air as possible before sealing. This allows the bag to be in the water without floating. Place the bag in a bowl of cold water to thaw. While cold water seems counterintuitive to thaw something, it is warmer than the frozen eggs. Using hot water runs the risk of partially cooking the eggs. 

Can I Freeze Hard Boiled Eggs?

I wouldn’t recommend freezing hard boiled eggs. The yolk becomes chalky, and the white part becomes rubbery. It’s not pleasant or something you’d enjoy eating.

Tips

• Be aware of how you generally use eggs, so you know the best way to preserve them. I opt to add salt to mine since I almost always add a bit of salt, even in sweet recipes like desserts.
• If you forgot to thaw eggs and want scrambled eggs, you can make scrambled eggs straight from the freezer. Add a puck of whole egg to a greased cast iron skillet over medium heat. As the frozen egg thaws from the heat of the pan, it slowly begins to cook. Use medium heat to allow the egg a chance to thaw without burning the egg.
• Corn syrup is an option to help stabilize the eggs, however, I’d suggest staying away from this highly processed food.

Freezing eggs is a simple and fuss-free way to preserve eggs, ensuring that you have plenty of eggs available for a later date.