Can You Freeze Eggs?

If you have more eggs than you can use within a few weeks, you can freeze them. Ensure that the eggs are clean and fresh before freezing.

Egg Whites

Separate the eggs individually to avoid yolk contamination. Pour the whites into airtight freezer containers. Seal them tightly and label the containers with the number of egg whites and the date. For quicker thawing, freeze the whites first in an ice cube tray before transferring them to a freezer container.

Egg Yolks

Egg yolks require special treatment due to their thickening capacity when frozen. Freezing yolks as they are can make them too gelatinous for use. To prevent this, add 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup per 1/4 cup of yolks (about four yolks). Label the container with the number of yolks, the date, and note if you added salt or sweetener. Freeze them afterward.

Whole Eggs

Beat eggs until blended. Pour into sealed freezer containers, label them with the number of eggs and the date, then freeze.

Hard-Boiled Eggs

You can freeze hard-boiled yolks for future use in toppings or garnishes. Place the yolks in a single layer in a saucepan and add enough water to cover them by at least 1 inch. Cover the pan and bring it just to a boil. Remove the pan from heat and let the yolks sit, covered, in the hot water for about 12 minutes. Use a slotted spoon to remove the yolks, drain well, and pack them for freezing. Avoid freezing whole hard-boiled eggs and whites, as they become tough and watery.

Frozen Eggs Use

According to the USDA Food Safety and Inspection Service (FSIS), frozen eggs can last up to one year. When ready to use them, thaw overnight in the refrigerator or under cold running water. Use thawed egg yolks and whole eggs immediately. For thawed egg whites, letting them sit at room temperature for about 30 minutes will help them produce more volume. Thawed eggs should only be used in fully cooked dishes.

Earlier, SSP told how to store spices for maximum freshness and flavor.