Can Eggs Be Frozen? You Betcha!

Here is an old article from the 1950’s loaded with some great information and tips. Homemakers back in the day took pride in being thrifty and practical. This almost always translated into having a well stocked, organized home that didn’t waste a thing. At the bottom of the page I’ve also included a few bonus tips. Enjoy!

Article Instructions

Eggs are easily frozen and are able to be used in many ways. We in our home think it is as sensible and thrifty to buy them 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.

I do this 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 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 stashed away!

The broken-yolked ones 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:

  • For best results use immediately after thawing at room temperature or place in the fridge the night before you need them, they’ll be ready to use the next day. If you need them right away, place them in a bowl under cold running water.
  • When freezing yolks, add 2 tablespoons of sugar or 1 teaspoon of salt to each pint (or a pinch per yolk–this helps prevent them from being too thick or gelatinous once thawed). If you’ll be using them in baking, choose sugar. If cooking them in dishes, choose salt (and mark on label which one you added).
  • When first preparing for storage, 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 them 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.
  • Yes, even hard-boiled yolks can be frozen…but not the whites, they become too tough and watery.
  • 2 TBS thawed egg white = 1 large fresh white; 1 TBS thawed yolk = 1 large fresh; 3 TBS whole egg = 1 large fresh.
  • 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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    • Susan W.

    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

      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.

    • Juliana

    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!

    • Sarah Saucier

    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.

    • Michele Brown

    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.

    • nicole

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

    • Cathy

    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?

    • Stephanie

    My sister in law pre makes breakfast burritos and then freezes them. Then when needed microwaves them as needed.

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