Can I Freeze Raw Eggs And How Should I Store Them?

“Hey there! I’ve got a bit of a situation… Our chickens in the backyard have been laying more eggs than we can keep up with (which, don’t get me wrong, is a blessing!), but I’m worried they’ll go bad before we can use them all. I’ve heard you can freeze raw eggs, but I’m not exactly sure how to go about this. Do I just toss them in the freezer whole? Or do you have to do something special to them first? Also, how long can they actually stay frozen? Thanks a bunch!”
Thanks, Ashley, Portland, USA.

Can I Freeze Raw Eggs And How Should I Store Them?

Hey Ashley! First of all, how fun that your hens are going overboard with the egg-laying! Fresh eggs are like little golden treasures, but I totally understand the worry about using them up in time. Yes, you can absolutely freeze raw eggs and store them for later use—you just need to follow a few simple steps to ensure they stay safe and usable. So let’s walk through how to freeze those eggs properly and why it’s totally worth the effort. Don’t worry, it’s way easier than you might think!

Yes, You Can Freeze Raw Eggs—But Not In The Shell!

Okay, let’s start with the most important rule: Never freeze eggs in their shells. The liquid inside expands as it freezes, which could crack the shell wide open, causing a mess in your freezer. Even if they don’t crack, the texture of a thawed egg in the shell is pretty unpleasant—you’ll get some watery whites and rubbery yolks, which aren’t very fun to work with.

Instead, you’re going to want to take those eggs out of their shells first and either freeze them whole or separate the yolks and whites, depending on how you plan to use them later. Easy peasy, right?

Step-By-Step to Freezing Eggs (It’s Simpler Than You Think!)

1. Freezing Whole Eggs

If you typically use eggs for scrambled eggs, baking, or recipes that require both the yolk and the white, freezing whole eggs is your best bet. Here’s how to do it:

1. Crack the eggs: Break your eggs into a small bowl. It’s good to do one egg at a time in case you get a bad egg—it does happen every now and then, even with your own chickens!
2. Whisk them together: Beat the egg yolks and whites together just until they’re blended. You don’t want to incorporate a lot of air, just mix them until smooth.
3. Add stabilizer (optional): If you’re freezing a large batch to use for baking, try adding about half a teaspoon of salt or sugar per cup of eggs (roughly 4-5 eggs). This keeps the egg yolks from getting too thick or gelatinous after freezing. Just decide based on whether you’ll be using the eggs for sweet or savory dishes.
4. Portion & freeze: Pour the beaten eggs into a freezer-safe container or ice cube tray. Personally, I love the ice cube tray trick because it makes it super easy to grab just what you need later. Once frozen solid, transfer the egg cubes to a labeled freezer bag to save space.

2. Freezing Egg Whites Only

Sometimes recipes call for just whites or yolks, so it’s handy to freeze them separate. For the whites:

1. Crack and separate: Using an egg separator or the old “hand method” (passing the yolk between the shell halves), crack the egg and let the white fall into a small bowl. Make sure no yolk sneaks in!
2. Portion and freeze: Just like with whole eggs, it’s a good idea to portion these out, especially if you’re a baker like me. You can freeze the whites in ice cube trays and then transfer them to a bag later!

3. Freezing Egg Yolks Only

Egg yolks are known to thicken and become gelatinous if frozen straight, so you’ll need to give them a little help to keep the texture nice for cooking or baking:

1. Crack and separate: Get those yolks out, making sure no whites are left attached.
2. Stabilize your yolks: Stir in either salt (about 1/8 teaspoon per 4 yolks) or sugar (1/2 tablespoon per 4 yolks), depending on what you plan to use them for.
3. Portion and freeze: Just like I’ve mentioned before, ice cube trays work wonders here. Once frozen, pop them out and move them to a freezer bag. Be sure to label with whether you added salt or sugar!

How Long Will Frozen Eggs Last?

Good news, Ashley—frozen eggs can last in the freezer for up to a year. Yep, a whole year! Just make sure to label the containers or bags with the freeze date so you can keep track. It’s amazing how time flies when you’ve got a packed freezer!

While the eggs will still be safe to eat after a year, the quality starts to decline a little in texture and flavor beyond that. So, while it’s nice that eggs can wait that long for you, it’s also a good idea to rotate them and use them up within that one-year window.

How to Use Frozen Eggs: Thawing & Cooking

Thaw Before Use

Frozen eggs aren’t like frozen vegetables where you can just toss them straight into the skillet! You’ll need to thaw frozen eggs in the refrigerator overnight before use. Don’t try the microwave—it’ll start cooking the egg before it’s fully thawed, and no one wants that.

How to Cook with Thawed Eggs

Once thawed, frozen eggs can be used in any recipe that calls for fresh eggs. They might be a tad different in texture when you’re scrambling them or making an omelet, but for most purposes like baking, scrambled eggs, or casseroles, they work like a charm.

Here are a few things you can make with thawed frozen eggs:

• Scrambled eggs: Thawed whole eggs or yolks work perfectly scrambled up with a little butter and salt. I actually think the texture is better than using fresh!
• Baking: Cakes, breads, cookies, etc. Since the eggs are mixed with other ingredients, you won’t even notice the difference in texture from using fresh eggs.
• Quiches and casseroles: If you have a savory dish in mind, frozen eggs will blend in just fine.

Common Problems & How To Troubleshoot Them

Every now and then, things can get a little tricky with freezing eggs. Let me help you avoid some common pitfalls, Ashley, so your eggs always come out fantastic!

1. Problem: Thick or Gel-Like Yolks After Freezing

If you skipped adding a stabilizer before freezing the yolks, they can thicken up and become a bit gelatinous. While this isn’t dangerous, it’s tricky to work with. Adding salt or sugar before freezing is important to maintain the right texture.

2. Problem: Cloudy Egg Whites

Good news—it’s perfectly normal for frozen egg whites to look slightly cloudy once they’re thawed. This cloudiness doesn’t affect their quality and they’ll work just fine.

3. Problem: Overly Watery Yolks or Whites

If your thawed eggs seem ultra watery, it could just mean they weren’t whisked well before freezing. Make sure to thoroughly blend the eggs before freezing (but not super fast—you don’t want them frothy, just well combined). This can help prevent separation and wateriness later on.

Can I Freeze Already Cooked Eggs?

While freezing raw eggs is a great option, sometimes people wonder if cooked eggs can be frozen too. Truth be told, cooked eggs don’t freeze as well. They tend to get a bit rubbery when reheated. But if you’ve made a big batch of scrambled eggs or an egg casserole and need to eat them later, they’re safe to freeze, just expect the texture to change a little when reheated.

If you’re meal-prepping with cooked eggs, try freezing them in smaller, portioned sizes so you can reheat them without overcooking. Plus, when reheating, using lower heat helps maintain a better texture.

How Freezing Affects Nutritional Value

One of the best things about freezing eggs is that it doesn’t change their nutritional value. Eggs are loaded with protein, vitamins, and healthy fats, and freezing them won’t mess with those benefits. So, even after months in the freezer, you’re still getting all the nutrients your fresh eggs provide.

Using Frozen Eggs In Baking

Frozen eggs are a lifesaver for baking. Since they come from your own flock, they’re fresh and better tasting than store-bought (at least in my opinion!). Just make sure the eggs are fully thawed before adding them into batters or doughs. Since the structure of the egg is slightly different after freezing, it’s good to whisk them a little extra to ensure they mix evenly.

I’ve made all kinds of things with thawed eggs: cookies, cakes, bread, quiche, you name it. The results are always great. A tip for sponge cakes or meringues is to give your thawed whites an extra vigorous whisk to help them stiffen, but everything else works just like fresh eggs do.

Final Thoughts…

Ashley, I hope this clears up any confusion about freezing your surplus of eggs! If your backyard coop starts producing too many for you to use fresh, freezing them the right way will keep your eggs in good shape for up to a whole year. Just remember to separate them from their shells, decide if you want to freeze whole or separate the yolks and whites, and label everything so you’re not guessing later on.

Thank you so much for asking this question—it’s always a joy to help a fellow egg lover! Have fun freezing and enjoy those delicious eggs whenever you’re ready.