Have more eggs than you know what to do with? Freezing them is a simple, safe way to save your extra eggs for future meals and recipes. While eggs can also be pickled, pickled eggs must be hard-cooked, peeled, and stored in a vinegar-based solution in the refrigerator. It is important to note that there are currently no approved home canning methods for preserving eggs safely. Freezing remains the best option for long-term storage.
Before You Freeze Eggs
Always practice good food safety when handling eggs. Wash your hands, utensils, equipment, and work surfaces with hot, soapy water before and after contact with raw eggs. Raw eggs should never be frozen in their shells, as the contents expand during freezing and may cause the shell to crack. Eggs can be frozen as whole eggs, separated yolks, or separated whites, depending on how you plan to use them later.
How to Freeze Whole Eggs
- Crack each egg individually into a clean bowl. Check for freshness and remove any shell fragments before combining with other eggs.
- Gently mix the yolks and whites together until blended. Avoid overbeating, as excess air can reduce quality during freezing.
- To prevent the yolks from becoming thick or grainy after thawing, add one of the following for every cup of whole eggs:
- 1½ tablespoons sugar
- 1½ tablespoons corn syrup
- ½ teaspoon salt
Choose sugar or corn syrup if the eggs will be used in desserts or baked goods. Use salt if they will be used in savory dishes.
- Strain the mixture through a sieve or colander to improve texture and consistency.
- Pour into freezer-safe containers, leaving about ½ inch of headspace for expansion.
- Seal tightly, label with the date and contents, and freeze.
Alternative Method: Pour the egg mixture into ice cube trays and freeze until solid. Remove the frozen egg cubes and transfer them to freezer containers or freezer bags. Label and return to the freezer.
How to Freeze Egg Yolks
Egg yolks require special treatment because they tend to become thick and gel-like when frozen.
- Separate the yolks from the whites and gently stir the yolks until blended.
- For each cup of yolks, add:
- 1½ tablespoons sugar
- 1½ tablespoons corn syrup
- ½ teaspoon salt
Select the ingredient based on the intended use of the eggs.
- Strain through a sieve or colander.
- Transfer to freezer-safe containers, leaving ½ inch of headspace.
- Seal, label, and freeze.
How to Freeze Egg Whites
Egg whites freeze exceptionally well and require no additional ingredients.
- Gently stir egg whites to blend them without whipping.
- Strain through a sieve or colander.
- Pour into freezer-safe containers, leaving ½ inch of headspace.
- Seal, label, and freeze.
How to Thaw Frozen Eggs
Frozen eggs should be thawed completely before use and should always be used in thoroughly cooked dishes.
To thaw safely:
- Transfer frozen eggs from the freezer to the refrigerator and allow them to thaw overnight.
- If needed, thaw more quickly by placing the sealed container under cold running water.
- Once thawed, stir or shake the eggs before using to restore uniform consistency.
Use thawed eggs within 3 to 5 days and never refreeze them. Although frozen eggs can be stored safely for up to one year, best quality is maintained when used within four months.
Additional Tips
- Do not freeze hard-boiled eggs. The whites become tough, watery, and rubbery after thawing.
- Never freeze raw eggs in their shells.
- Label containers with the number of eggs stored, making it easier to measure ingredients when cooking or baking later.
- Use frozen eggs only in dishes that will be cooked thoroughly, such as casseroles, baked goods, scrambled eggs, or quiches.
Freezing eggs is an easy way to reduce food waste and make the most of an abundant egg supply. By following proper freezing and thawing procedures, you can safely enjoy fresh eggs long after they are collected.
Shakera Williams, DrHSc, MPH, Associate Extension Agent, Nutrition & Community Health, (Flavors of Health & CDC-HOP) Webster, Claiborne, and Lincoln parishes