Your questions about freezing eggs, finally answered. We're here to tell you how to extend the shelf life of your eggs, all about freezing eggs in ice cube trays, what happens when you freeze eggs in the shell (hint: don't try it at home!), and how long you can store eggs in the freezer.
Why freeze eggs?
Freezing eggs can safely extend their shelf life for 2-4 months. It's a great option when you find yourself with a carton of eggs nearing its expiration date, just purchased more dozens than you know what to do with, or simply want to plan ahead for future meals.
The best ways to freeze fresh eggs
No matter which method you use to freeze your eggs, it's important to freeze each component (the yolks and egg whites) properly to avoid compromising the texture as much as possible. Adding dates to the containers that you freeze your eggs in will also help you keep track of what's what, and portioning your eggs out before freezing allows you to thaw only what you need for any given meal or recipe. Portioning can be done in reusable containers, zip top freezer bags, and even ice cube trays.
How to freeze whole eggs
To freeze whole eggs, crack them into a bowl and whisk until the yolks are broken up and fully combined with the whites. Don't ever freeze shelled eggs; the egg whites expand as they freeze, ultimately rupturing the shell and leaving you with a messy freezer and an egg with an undesirable texture. In most cases, whole eggs can be frozen for up to 4 months, but we recommend keeping them in the freezer for 2 months or less for best results.
- Crack eggs into a bowl and use a whisk or electric mixer to mix well, as if you were making scrambled eggs.
- Once the yolks and whites are fully combined, pour mixture into a reusable container, zip top freezer bag, or portion out in ice cube trays (for reference, 1/4 cup or 50g = about 1 whole large egg). If using ice cube trays, remove egg mixture cubes from trays once fully frozen and transfer to a freezer bag or container before placing back in the freezer.
- Frozen whole eggs should be used within 24 hours of thawing in the refrigerator.
How to freeze egg whites
Fresh egg whites can be separated from yolks and safely frozen for up to a year, but are best when used within 2 months. Freezing is a great option when you've made a particularly yolk-heavy recipe like hollandaise sauce, and find yourself with leftover egg whites that you don't plan on using right away.
- Separate egg whites from yolks using your preferred method. Place the egg whites into a bowl.
- Pour egg whites into a reusable container, zip top freezer bag, or portion out in ice cube trays (for reference, 2 tablespoons or 30g = 1 large egg white). If using ice cube trays, remove egg white cubes from trays once fully frozen and transfer to a freezer bag or container before placing back in the freezer.
- Frozen egg whites should be used within 24 hours of thawing in the refrigerator.
How to freeze egg yolks
Egg yolks frozen independently from their whites can take on an unusual texture if not properly prepared for freezing. Although this may not affect the flavor, it can change the texture enough to make the yolks difficult to cook with. To avoid this, simply combine the egg yolks with a little bit of sugar or salt, depending on your intended use for the yolks—sweet or savory. Egg yolks can be frozen for up to 4 months, but are best in texture and flavor when frozen no longer than 2 months.
- Separate egg yolks from whites using your preferred method. Place the egg yolks into a bowl.
- Add 1/8 teaspoon salt or 1 1/2 teaspoons sugar for every four yolks that you plan on freezing. Immediately after adding, use a whisk or electric mixer to beat well, as if you were making scrambled eggs. Don't let the sugar or salt sit on the yolks without stirring, as it will "burn" them and yield a clumpy texture.
- Pour egg yolk mixture into a reusable container, zip top freezer bag, or portion out in ice cube trays (for reference, 1 1/2 tablespoons or 20g = 1 large yolk). If using ice cube trays, remove egg yolk cubes from trays once fully frozen and transfer to a freezer bag or container before placing back in the freezer.
- Frozen egg yolks should be used within 24 hours of thawing under running hot water or in a bowl of hot water that you change out as it cools.
How to thaw frozen eggs
Frozen eggs can be thawed overnight in the refrigerator or for 2-3 hours or on the counter (if you plan to use them immediately). No matter what you're making, be sure to give the eggs a good whisk after thawing to ensure that the mixture is uniform. Eggs should only be frozen once, so only thaw what you need, and toss any thawed eggs that you aren't able to use within 24 hours.
Can hard-boiled eggs be frozen?
Hard-boiled eggs should not be frozen, as the processes of freezing and thawing will alter their texture too much. However, freshly cooked hard-boiled eggs keep well in the refrigerator for up to a full week.
Can I freeze your liquid egg whites?
Yes! Although they're best when prepared right out of the carton, our organic liquid egg whites can be frozen to extend their shelf life. A sealed, unopened carton can be frozen for up to 3 months from the use by date, while an opened carton should be used to make a frittata, quiche, egg cups, or baked good, which can then be safely frozen for up to 2 months.
Got a carton of expired eggs? Use this trick to check if they're still fresh. And if you need to use up your eggs before they expire, try these freezer friendly recipes:
- Breakfast Egg Cups 3 Ways
- Apple Cinnamon French Toast
- Brioche Brunch Strata
- Eggs Benedict Bread Pudding
- Fluffy Crustless Quiche
- Egg Drop Soup
- Caramelized Onion and Gruyere Quiche
- Potato Quiche
- Veggie and Parmesan Mini Egg Muffins
- Italian Frittata with Asparagus
- Keto Frozen Strawberry Lemonade Pie
- Keto Rhubarb Coffee Cake
- Angel Food Cake
- Black Magic Cake
- Momma’s Blueberry Cobbler
- Spiced Apple Loaf