How to Freeze Eggs (Whole, Whites, and Yolks Explained)

Can you freeze eggs? Yes, but rule #1 is: Never freeze eggs in the shell. Liquid expands when it freezes, which causes the shell to crack and allows bacteria in.

Here is how to prep eggs for the freezer so they are ready for scrambling or baking later.

Freezing Whole Eggs

This is perfect for omelets or quiches.

1. Crack & Whisk: Crack eggs into a bowl and whisk them just until the yolk and white are blended. Do not whip in too much air.
2. Container: Pour into a freezer-safe container or clean ice cube tray.
   • Tip: One standard ice cube slot usually holds about half an egg. Two cubes = one egg.
3. Label: Mark the date and the number of eggs.

Freezing Egg Whites

Egg whites freeze perfectly with no special treatment.

• Pour them into a container or ice cube tray.
• They thaw perfectly and can even be whipped into meringue afterwards!

Freezing Egg Yolks (The Tricky Part)

Yolks attain a gelatinous, gummy texture when frozen that is impossible to fix. To prevent this, you need an anti-gelation agent.

• Sweet (for baking): Whisk in 1/8 teaspoon of sugar or honey per 4 yolks.
• Savory (for main dishes): Whisk in a pinch of salt per 4 yolks.
• Label clearly: Write "Salty" or "Sweet" on the bag so you don't ruin a dessert later!

Storage Time

Frozen eggs are best used within 1 year. Thaw them overnight in the refrigerator, never on the counter!