Can Eggs Be Frozen? You Betcha!

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Eggs are easily frozen and can be used in many ways. We in our home think it is as sensible and thrifty to buy eggs when they’re on sale as it is to store away pork, poultry, vegetables, fruits and other foods when they are at the low point on the price scale. We have quite a supply in our food freezer, they’re rock hard now but thaw in a short time at room temperature and are ready for any normal use.

Glass Measuring Cup & SugarI freeze eggs two ways: whole with the yolk broken, and separated (yolks and whites divided). In the former, I empty one lightly stirred egg into each compartment of ice cube trays and freeze solid. The frozen cubes are then put into bags or plastic jars and cached away in the freezer.

Since they cannot be separated after frozen, I measure quantities of whites into containers and freeze. Each receptacle is labeled as to amount or number of whites it contains; for instance, 2 whites for icing, 1 1/2 cups for an angel food cake, etc. Yolks can be frozen on cookie sheets, pie tins, or in the ice cube tray. They are then packaged in various numbers to suit the individual family’s needs.

Separated eggs are required for fluffy omelets, some cakes and other purposes familiar to a homemaker. Our favorite angel food cake recipe calls for a cup and one-half of egg whites, so I freeze several bags filled with that amount. At one time last year, we had this principal ingredient for 18 angel foods in the freezer!

The frozen broken-yolked eggs fulfill practically every kitchen need. They have a fresh-from-the-nest flavor regardless of how prepared for breakfast. I use them for breading chops, baking, waffles, puddings, custards and in any other recipe where whole eggs are required.

Author: Hilda B. Hawkins, published in American Poultry Journal (1952)

More Tips:

  • When freezing yolks, add 2 tablespoons of sugar or 1 teaspoon of salt to each pint (or a pinch per yolk–this helps prevent the yolk from being too thick once thawed). If you’ll be using the yolks in baking, choose sugar. If cooking them in dishes, choose salt (and mark on label which one you added).
  • Before freezing, blend eggs lightly with fork or beater but avoid whipping in air. Skim off any air bubbles from the surface before freezing to prevent crusting as well as prevent the eggs from becoming gummy when thawed (from this page of quick tips).
  • Raw eggs prepared as instructed above can be frozen for up to a year.
  • Yolks can be kept fresh in the refrigerator for a few days by covering them with water (or add a little cold water, whisk, cover and then refrigerate).

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Published: May 28, 2009
Updated: May 2, 2012

What Readers Are Saying:
7 Comments to “Can Eggs Be Frozen? You Betcha!”
  1. Susan W. says:

    Great idea. One problem, though. That sounds great for cakes or any cooking use that eggs will be blended in but I like hard boiled eggs. Couldn’t one just poke a pinhole (to relieve pressure from expanding eggs caused by freezing from cracking the whole shell) at the air pocket end of the egg and store in a jar in the freezer for future use? Then you can take them out of the jar and place egg in water, bring to a boil and put your timer on for 20 mins. Then plunge eggs into water with ice cubes to enable easy peeling of shell.

    • Blue says:

      Actually, I believe hard-boiled eggs can be frozen as they are. This is a tip I have from my family cookbook, hard-boil eggs and place in the freezer to keep them longer. Then unfreeze in hot or boiling water. I’d be interested to find whether or not your idea could work, though. Wouldn’t the egg white just start leaking out of the pinhole once the egg was unfrozen?

      Also, if you didn’t already know this, the easiest way to peel eggs I’ve ever found is by putting them in ice water (to stop the cooking process) then running them under water while you peel them. The water gets between the egg and the shell, practically pushing the shell off of the egg.

  2. Juliana says:

    Thank you so much for the TIP! We have laying hens that don’t lay during winter, but during the daylight savings time, we have way more eggs than we can consume. Now I will freeze for latter!! Just a thought: don’t thaw the eggs – or anything – at room temperature, leaving food out at room temperature to thaw allows for rapid multiplication of bacteria Letting it thaw in the fridge is much safer!

  3. Sarah Saucier says:

    Thanks for all the tips—I have too many eggs now, and did not know whether I could freeze , or would have to give them away. then I found you on my computer. Thank you for all the information and the tips.

  4. Michele Brown says:

    I’m going to hard boil my egg first, peel and pin pock yolk membrain. put them in a freezer bag. Then freezing it this way there is no chance of samonella or any other contamination when being thawed via refrigerator.
    M

  5. nicole says:

    CAn eggs be frozen right in the egg carton, in there shell not cooked??

  6. Cathy says:

    My fridge froze my eggs on accident. So they are still ok to thaw out and use? Are they just not good to bake with like that?


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