Eggs freeze well out of the shell. In the shell they expand and crack, which lets bacteria in. Crack them, beat them lightly and freeze them in portions.
Egg is mostly water, and water expands when it freezes. A shell has no give, so it splits. Out of the shell the problem disappears, with one quirk: yolks turn thick and gluey when frozen on their own unless you add a pinch of salt or sugar.
| In the shell | No, they crack and are then unsafe |
|---|---|
| Out of the shell | Yes, up to a year, best within six months |
| Whites | Freeze perfectly on their own, no additives needed |
| Yolks | Add a pinch of salt or sugar to stop them turning gluey |
| Portion into | Ice cube trays, roughly one egg per two cubes |
How to freeze them
- Crack the eggs into a bowl and beat them just enough to combine, without whipping air in.
- For yolks alone, whisk in a pinch of salt for savoury use or a pinch of sugar for baking.
- Pour into an ice cube tray, roughly two tablespoons per egg.
- Freeze solid, then transfer the cubes to a bag and label with the date and the count.
- Thaw in the fridge overnight and use them the same day.
What happens when you get it wrong
- A cracked shell in the freezer. The contents are exposed, so throw it out rather than risking it.
- Gluey yolks. The protein gels permanently. Salt or sugar prevents it, and nothing reverses it afterwards.
- Rubbery scrambled eggs. Over-beaten before freezing, or cooked too hot afterwards.
- Unlabelled cubes. Frozen egg looks like a lot of other things, and you will not remember how many are in there.
Freeze whites and yolks separately if you bake, since they are used separately far more often.
For meringue, frozen whites actually whip up well, which is a genuine advantage.
Frequently asked questions
Can you freeze eggs in the shell?
No. The contents expand and crack the shell, which exposes the egg to bacteria. Crack them into a container first.
How do you freeze eggs properly?
Crack them, beat lightly to combine, and freeze in an ice cube tray at about two tablespoons per egg. Transfer the cubes to a labelled bag once solid.
Why do frozen egg yolks go gluey?
The proteins gel when frozen on their own. Whisking in a pinch of salt or sugar before freezing prevents it, and it cannot be fixed afterwards.
How long do frozen eggs last?
Up to a year, with the best quality in the first six months. Thaw them in the fridge and use them the same day.
Can you freeze cooked eggs?
Scrambled and in cooked dishes, reasonably well. Boiled eggs freeze badly, because the whites turn rubbery and watery.