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The Ultimate Guide to Freezing Eggs

Can You Freeze Eggs?

Yes, you can freeze eggs to extend their shelf life. However, there are some important steps to follow and considerations to keep in mind when freezing eggs to ensure safety and quality.

How to Freeze Eggs

Here is a step-by-step guide on how to properly freeze eggs:

  • Only freeze fresh eggs. Do not try to freeze eggs that are past their expiration date.
  • Crack eggs and separate the whites and yolks before freezing. Egg whites freeze better than whole eggs or yolks.
  • Whip the whites until frothy but not stiff. This prevents ice crystal formation which can affect texture.
  • Add 1/8 tsp salt or sugar per 1 cup of egg whites. This helps stabilize the proteins.
  • Pour the whipped egg whites into freezer-safe containers, leaving 1/2 inch headspace. Or freeze in ice cube trays for easy portioning later.
  • Seal the containers tightly and label with the number of egg whites and date.
  • Place in the freezer, maintaining a constant temperature of 0°F or below.
  • For egg yolks, stir in 1 tsp sugar or 1/2 tsp salt per 1 cup of yolks before freezing.
  • Pack in containers in 2 tbsp portions, seal tightly, label, and freeze.
  • How Long Do Frozen Eggs Last?

    Properly frozen eggs can safely last for:

    • Egg whites – 12 months
    • Egg yolks – 4 months

    The quality declines over time so frozen eggs are best used within this timeframe for optimal freshness and performance in recipes.

    Tips for Freezing Eggs

    Follow these tips to successfully freeze and store eggs:

    • Use only high-quality fresh eggs. Discard any cracked or dirty eggs.

    • Make sure to label packages with contents and date to track usage.

    • Freeze eggs immediately after cracking and processing. Do not leave sitting out.

    • Portion egg whites and yolks in amounts convenient for your recipes.

    • Maintain a constant freezer temperature below 0°F. Temp fluctuations degrade quality faster.

    • Avoid refreezing thawed eggs. Cook thawed portions immediately.

    How to Use Frozen Eggs

    Frozen eggs need to be thawed properly before using:

    • Thaw eggs overnight in the refrigerator or under cold running water. Do not microwave.

    • Use egg whites immediately once thawed. They do not re-freeze well.

    • Stir thawed yolks well before using.

    • Always cook thawed frozen eggs thoroughly to a safe internal temperature.

    • Whipped egg whites will lose volume after freezing so expect this when making meringues or soufflés. Add an extra white to compensate.

    Frozen eggs work well in most cooked dishes like omelets, scrambles, breads, and baked goods. The texture is slightly different from fresh eggs so they may not be suitable for dishes like sunny side up eggs or cocktails.

    Why Freeze Eggs?

    There are several benefits to freezing eggs:

    • Extends the shelf life past the carton date. Frozen eggs can keep for up to 1 year.

    • Allows you to buy eggs in bulk when prices are low.

    • Reduces food waste by preserving leftovers or excess fresh eggs.

    • Lets you always have eggs on hand for baking and cooking needs.

    • Allows better supply management for frequent egg users like bakers or restaurants.

    • Provides insurance against shortages in times of high demand like pandemic pantry stocking.

    Nutrition of Frozen Eggs

    According to the USDA, frozen and fresh eggs have the same nutritional values if stored properly.

    Here are some key nutrients found in eggs based on a 100g serving:

    Nutrient Value
    Calories 143
    Fat 9.5g
    Protein 12.6g
    Carbohydrates 0.7g

    Eggs are packed with nutrients like:

    • Vitamin A
    • Riboflavin
    • Folate
    • Vitamin B12
    • Iron
    • Phosphorus
    • Selenium

    So frozen eggs provide the same nutritious benefits as fresh!

    Food Safety

    It‘s important to take food safety precautions when handling and cooking frozen eggs:

    • Only freeze Grade A or AA eggs from a refrigerated section. Avoid cracked, dirty eggs.

    • Handle eggs carefully to prevent cross-contamination. Do not refreeze thawed eggs.

    • Cook frozen eggs thoroughly to an internal temperature of 160°F to eliminate any bacteria. Eggs should not have any runny liquids.

    • Use thawed frozen eggs within 2 days in refrigeration. Do not leave eggs or dishes made with eggs sitting out for more than 2 hours.

    As long as proper handling, freezing, thawing, cooking, and storage procedures are followed, frozen eggs are a safe method for preserving eggs long term.

    The Bottom Line

    Both egg whites and yolks can be frozen for use later in recipes. Make sure to whip whites before freezing and add salt or sugar to stabilize them. Portion egg yolks and label everything clearly. Maintain a constant freezer temperature below 0°F. Thaw frozen eggs in the refrigerator or cold water only. Use thawed whites immediately and cook frozen eggs thoroughly to a safe temperature. Handle carefully to prevent illness. If done properly, freezing is an effective way to safely preserve and budget eggs.