Can you freeze eggs? Eggs are a component of many foods, they are often incorporated in diets. In brief, eggs are a very common food. So, what should you do if you’ve bought some eggs a while ago and you are unsure whether you’ll be able to use them within a few weeks? Or can you buy a few packages more than usually if you’ve found a great deal on eggs? Freezing eggs is the solution to both mentioned issues. You can freeze eggs but there are a few things about it that you need to know to perform this process properly.

Freezing raw whole eggs

In order to freeze whole eggs you need to remove them from the shells in the first place. Raw eggs expand while freezing so they’d break the shell and make a mess in your freezer. You don’t want that. After you’ve done that, you need to mix them until they are well blended. Now they’re ready to be put in the freezer.

Frozen egg
Image used under Creative Commons from Nicola Osborne

Freezing raw egg whites

Raw egg whites don’t suffer from freezing. Firstly you need to separate egg yolks from whites, that’s pretty obvious. Make sure that whites are separated well from yolks. After that they are pretty much ready for freezing.

Freezing raw egg yolks

Egg yolks have gelation property. That causes the yolk to thicken when frozen. If you freeze egg yolks without any ingredients, they become gelatinous. They might become so gelatinous that you won’t be able to use them in any recipe. Obviously that’s not what we desire. Fortunately, we can prevent yolks from becoming gelatinous when frozen. If you plan to use them in main dishes, add ½ teaspoon of salt per 1 cup of egg yolks. If you, on the other hand, plan to use yolks for baking purposes, add 6 teaspoons of sugar or corn syrup per one cup of egg yolks[1]. Now the yolks are ready to be frozen.

Tips concerning freezing eggs

When it comes to freezing eggs (whole eggs, whites and yolks) there are a few things that you should consider. The first thing is – freeze eggs in small quantities. This way you can thaw only as many eggs as you need at the moment. The easiest way to achieve that is to put them in ice-cube trays and then in a container. Frozen eggs should be fine for a year at least. Labeling the container with the date and the description of its contents is also worth considering. This way you can easily find what you need. If you freeze egg yolks, remember to write on the label what ingredient you have added (salt, sugar or corn syrup) to the yolks. Make sure that the container will be airtight.

When it comes to thawing eggs, you can do that overnight in the refrigerator or under cold tap water. Please remember to use whole eggs and egg yolks as soon as they are thawed. Egg whites can sit in room temperature freely for about half an hour before being used. One more thing that’s very important – thawed frozen eggs should be used only in foods that are thoroughly cooked[1].

Eggs are a very common food. You can freeze raw eggs freely but you need to remember that you should do that only if you plan to use them in a thoroughly cooked dish.