How to Freeze Eggs

Eggs are a staple and versatile ingredient in most households. They are used in many different dishes from on their own, either scrambled, fried or poached, added to cakes, muffins or pancakes and to dishes such as frittatas and quiches. While cartons of eggs can last for a few weeks in the fridge, sometimes you may end up with so many that you won’t use before they go off. Read on to learn how to freeze eggs safely, with the yolk and white together and separately.

How to Freeze Eggs

When freezing raw eggs, the liquids inside expand which can cause the shells to crack and spoil the egg. For this reason, eggs should not be frozen with their shell. Boiled eggs can become rubbery or watery when frozen, so it is not recommended to freeze these either. It is best to freeze raw eggs without their shells, either the white or yolk separately or the white and yolk whisked together. Cooked eggs in things like quiches can be frozen as well.

Whole Eggs

I prefer to freeze whole eggs. To do this, crack the egg into a small bowl and gently whisk until the egg and whites are just combined. Pour this into a freezer-safe container, such as a muffin tray or ice cube tray, with one egg per hole. When using a metal tray, spray lightly with oil before adding the egg. Once frozen, take out the eggs and store in a zip lock bag until needed. Frozen eggs will last up to 12 months in the freezer.

To use, remove the amount of eggs you need, place in the fridge until defrosted and then use as normal. They should be cooked the day you thaw them.

Egg Whites

Add individual egg whites to a freezer-safe container, such as a muffin tray or ice cube tray. Remove when frozen and store in a zip lock bag.

To use, remove the amount of egg whites you need, place in the fridge until defrosted and then use as normal. They should be cooked the day you thaw them.

Egg Yolks

Gently whisk the egg yolks before freezing. Place 4 egg yolks with either ¼ tsp of salt or ½-1 tsp of sugar add to the yolks. Mix well to combine and then add to a freezer-safe container, such as a muffin tray or ice cube tray. Remove when frozen and store in a zip lock bag. When labelling, note whether sugar or salt was added. The salt or sugar is added to the yolks to help improve the texture of the yolks once thawed and helps prevent gelation.

To use, remove the amount of egg whites you need, place in the fridge until defrosted and then use as normal. They should be cooked the day you thaw them.

Thawed eggs can be used as per normal, with the exceptions of fried/poached eggs. They still make great scrambled eggs, quiches, cakes and muffins.

How to Freeze Eggs