Can You Freeze Eggs? Here's What Food Safety Experts Say

There are few ingredients as versatile as eggs. They're used for binding, emulsifying, leavening, and coating in myriad dishes, from brownies to fried chicken. When the supply of eggs is uncertain and you've found an excellent deal at the supermarket, you may be wondering can you freeze eggs to preserve them for longer than regular refrigerator storage? We asked food safety professionals if you can freeze eggs, either whole, just yolks, or just whites, and the best way to use frozen eggs in recipes.

Can You Freeze Eggs?

Yes, you can freeze eggs—but it's not as simple as placing them in the freezer. Doing so can lead to cracked shells, posing a possible food safety risk. 

"Eggs should not be frozen in their shells because the liquid inside expands as it freezes," explains Kimberly Baker, Ph.D., RD, LD, director of the Clemson Extension Food Systems and Safety Program Team. This can cause the shell to crack and break off in pieces, which can mix with the egg and increase the risk of contamination. Additionally, if the egg isn't cooked to the proper minimum internal temperature before it's eaten, harmful bacteria may linger, potentially leading to foodborne illness, she says.

What to Do With Frozen Eggs

If you already have frozen whole eggs in their shell, or if an egg freezes by accident, you might still be able to use them.

Start by checking the shells. Toss any eggs with cracked shells, as they pose a food safety risk. Alternatively, if the shell is intact, keep it frozen—you can thaw it in the refrigerator and hard boil it later. Other cooking methods aren’t recommended, as "freezing causes the yolk to become thick, syrupy, and gel-like, preventing it from flowing or blending well with the egg white or other ingredients," says Elisa Maloberti, food safety manager at the American Egg Board. In this case, throw away the yolk and use the egg white in fully cooked egg dishes (like quiche) and baked goods.

How to Freeze Eggs the Right Way

To freeze eggs safely, you first need to remove them from their shells. Here's how to freeze whole shelled eggs, egg yolks, and egg whites, according to experts.

Whole Eggs Without Shells

Follow these steps for freezing whole eggs out of their shell, per Maloberti:

1. Crack the eggs into a bowl. Beat until blended.
2. Pour the mixture into freezer-safe containers, then label with the date and number of eggs.
3. Store in the freezer.

If you'd like to freeze eggs individually, crack them into large ice cube trays and freeze until solid, says Baker. It's important to use large ice cube trays, as the cavities in standard plastic versions aren't big enough for eggs.

Shelf life: Frozen eggs can last for up to one year. But for the best quality, use them within six months, says Baker.

Egg Yolks

When frozen as is, egg yolks can thicken or gel. This can make them unusable in recipes, according to Maloberti. Luckily, it's possible to prevent this with a few extra steps.

1. Crack the eggs and separate the yolks in a bowl.
2. For every four yolks (about 1/4 cup), add 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup. Beat to combine.
3. Pour the mixture into a freezer-safe container.
4. Label the container with the number of yolks, date, and whether you've used salt (for main dishes) or sweetener (for baking or desserts).
5. Store in the freezer. 

Shelf life: Egg yolks can be frozen for up to one year, but for the best quality, they should be used within six months, says Baker.

Egg Whites

To freeze egg whites, follow these instructions provided by Maloberti:

1. Break and separate the eggs, one at a time, ensuring no yolk gets in the whites.
2. Pour the whites into freezer containers.
3. Seal and label with the date and number of egg whites.
4. Store in the freezer.

Another option is to freeze individual egg whites in a standard ice cube tray, then transfer the cubes to a freezer-safe container. This will allow for faster thawing and measuring, says Maloberti.

Shelf life: Like egg yolks, egg whites will last up to one year in the freezer, but are best used within six months.

How to Thaw Frozen Eggs

"The best way to thaw frozen eggs is in the refrigerator, keeping them cold and out of the temperature danger zone (40 to 140 degrees Fahrenheit) during the process," explains Baker.

If you're short on time, she suggests the following technique:

1. Place the frozen eggs in a sealed zip-top bag.
2. Put the bag in a clean bowl.
3. Run cold water over the bag until the eggs thaw.

"Avoid using hot water, as it can begin cooking the eggs and increase the risk of bacterial growth by bringing them into the temperature danger zone," says Baker. 

How to Use Frozen Eggs

Once thawed, "eggs can be used in cooked dishes, such as scrambled eggs, omelets, baked goods, and casseroles," explains Maloberti. Avoid using them in recipes that rely on their whipping or emulsifying properties, like meringue or mayonnaise. That's because the freezing process negatively affects the egg's ability to properly whip or form an emulsion.