How To Freeze Fresh and Cooked Eggs

Egg preservation through freezing is an effective means to prevent early spoilage of the product, but it is important to know how to do it and in what cases. Freezing of raw eggs is possible, but they should be put in a freezer without shells to avoid breaking and possible microbial penetration.

The process involves whisking of the eggs or simply places the yolk and whites in different containers and covering it tightly. They can be frozen for several months and to retain their texture one should add a pinch of salt or sugar. Scrambled eggs must be somewhat underdone because they are inexpensive to make, which means that they are perfect to be frozen.

If reheated well, then the taste and texture of the food is not compromised in a very extensive way. But as for the hard boiled eggs, they should not be frozen because of some reasons; if the eggs are frozen and then thawed, the egg whites become rubbery and are not tasty.

As for hard-boiled eggs, if you don’t want to freeze them, here are other preservation methods that could work for you: pickling. Frozen eggs should be thawed in the refrigerator and should be used in within 2 days.

Freezing eggs keeps food waste to a minimum and helps preserve the flexibility of your grocery purchases. Here are some reasons you might want to freeze some eggs, too:

1. Egg part leftovers: Many recipes leave you with a little bit of an egg — the whites or the yolks. Freezing this is a perfect solution to avoid the waste but save the rest for later.

2. Avoids expiration: Eggs are coming up to their expiration date and you are not using them immediately, then freezing will stretch their use.

3. Bulk purchases: If the offer is on eggs, then take them in bulk and freeze the excess for use later.

4. Convenience: The frozen eggs ensure you always have the versatile ingredients in case of any cooking and baking emergencies.

5. Peak Seasons: If you have your backyard farm with chicken, then you can be able to save the intact eggs for the seasons you have in excess. 

What You'll Need

• Fresh eggs
• Muffin pan
• Salt
• Fork or small whisk
• Zip-top freezer bags
• Marker

Step-By-Step Instructions

1. Preparation

Clean/sanitize your work area. Gather the ingredients and supplies: muffin pan, fresh eggs, salt, fork or small whisk, zip-top freezer bags, and a permanent marker. The muffin pan must be clean and dry. Moisture/dripping that is left over will probably lead to issues with the freezing process.

Check each egg for cracks and weak points and use only the freshest eggs that are absolutely defect-free. This step at the beginning of the procedure is the key to food safety and the highest quality of your frozen eggs.

2. Crack and season the eggs:

Gently crack the egg into a separate well of the muffin pan. Be very careful not to include any shell fragments. After all the eggs have been placed in the commercial tray, sprinkle 1/8 teaspoon of salt over each egg.

Salt plays an important role as it is used to keep the yolks from getting gummy or gelatinous as they freeze, which would make them become very hard to use later on. This small quantity of salt will not affect the taste of the egg greatly when using in a cooked or baked product.

3. Blending the eggs:

Using a fork or small whisk, gently mix each egg in its muffin pan indentation. The goal of this is to break up the yolk and combine it with the white to make a homogenous mixture. But overbeaten eggs or eggs beaten with too much air have poor texture when frozen and thawed.

Gently stir each egg to blend the yolk and white. This will ensure the salt is well dispersed into the egg and that the egg will freeze uniformly.

4. Initial freezing

Transfer the muffin pan to the freezer carefully once all the eggs are mixed. Place the muffin pan on a level surface that allows the eggs to freeze level. The eggs are then allowed to freeze completely, a process that is known to take approximately 2-3 hours.

During this duration, avoid shaking the freezer or disturbing the pan in any way to help the eggs freeze evenly. The eggs are properly frozen to continue with the next procedure when they are clear signs of being frozen solid and they quickly release from the muffin pan.

5. Packaging to store them for the long term:

After the eggs get considerably frozen, take out the muffin pan from the freezer. Working quickly so they do not start to thaw, release each frozen egg disk from the pan. You may have to give the pan a slight twist or use a butter knife to release them.

Transfer these frozen disks of egg directly to a zip-top freezer bag. Notice that this needs to be done quickly for the eggs so that they do not start to thaw, then possibly refreeze and change the texture a bit.

6. Label and remove air:

Use a permanent marker to write today's date and the number of eggs contained in the freezer bag. This will help you make a date, so you know how long they have been frozen, and also the count of how many you do have available.

Press out as much of the air in the bag as possible and then seal. You can do this by gently rolling the bag from the bottom up, and pushing the air out of the whole bag. This step will ensure that the eggs do not experience freezer burn and that the quality is maintained throughout storage.

7. Final storage:

Place the bag in the freezer immediately after proper sealing and labeling. The bag should be placed in a spot where it won't be crushed or experience any harmful impact or pressure from other frozen products.

For best quality, use the frozen eggs within one year. While they may remain safe to eat beyond this time, their quality and usefulness in recipes may diminish. Organizing your freezer to keep these eggs easy to find will help you plan the order in which you use them.

Put them in a covered bowl and into the refrigerator to thaw overnight. It is very important for both food safety and for helping the egg's texture to ease through the slow thawing process in the refrigerator. Use the eggs immediately when thawed for the recipe being prepared.

Note that one egg disc equals one whole fresh egg. Use these thawed eggs for baking or in dishes that will be fully cooked, so that any bacteria that may happen to be present in the eggs will be destroyed by the heat.

Freezing cooked eggs can be tricky, as it may affect their texture and quality. However, there are effective methods to preserve them:

1. Combine with other ingredients:

When you mix cooked eggs with other foods like cheese, vegetables, or meats in dishes like burritos or sandwiches, these ingredients help protect the eggs from freezer burn. They also provide additional moisture and flavor, which can counteract any textural changes the eggs might undergo during freezing.

2. Freezing process for egg dishes:

To freeze dishes like breakfast burritos or egg sandwiches:

• Allow the cooked dish to cool completely
• Wrap tightly in plastic wrap or aluminum foil
• Place in a freezer-safe bag, removing as much air as possible
• Label with the date and contents
• Freeze for up to one month

3. Reheating process explained:

The damp paper towel method creates a steaming effect in the microwave. This gentle, moist heat helps redistribute moisture throughout the dish, preventing the eggs from becoming rubbery or dry. Reheat in short intervals, checking frequently to avoid overcooking.

4. Refrigeration:

Storing make-ahead egg dishes in the fridge is ideal for shorter-term storage (3-4 days). This method preserves texture better than freezing and allows for quicker reheating.

5. Frozen boiled eggs storage tips:

• Keep them in their shells to maintain freshness
• Store in a covered container in the main body of the fridge, not the door
• For best quality, consume within one week
• To easily identify hard-boiled eggs, consider marking the shells with a pencil

6. Food safety note:

Always ensure eggs are cooked thoroughly before freezing or refrigerating, and reheat to an internal temperature of 165°F (74°C) to ensure food safety.

Yes, for sure you can freeze both the egg yolks and the egg whites either when having leftover parts of the eggs or when you want to prepare ingredients in advance for some recipes.

Freezing Egg Whites:

1. Separation: Separate the clear egg whites from the yolks.

• For freezing in the mold: Pour individual egg whites into each compartment.
• For bulk freezing: Transfer all egg whites into the tight container or freezer bag.

2. Freezing: There is no need for any special treatment before the freezing of egg whites.

3. Use: Regular use includes whipping into meringues after it thaws.

Freezing Egg Yolk:

1. Separation: Yolk needs to be separated from whites carefully.

2. Pre-treatment: Egg yolk requires special treatment of egg yolks before freezing it to avoid gelation.

• Add salt or sugar to the yolks and mix it well.

3. Portioning: Spoon approximately one tablespoon of blend into each well of an ice cube tray.

4. Freezing: Set the tray into the freezer, until solid.

Additional Tips:

• Labelling: Label your containers or bags with the date and number of whites or yolks.
• Thawing: Transfer frozen egg parts to the fridge overnight before use.
• Storage time: Typically, frozen egg whites and yolks are in good condition for as long as 12 months  .
• Uses: The whites are really good for making meringues or angel food cakes and can be added to a smoothie for an extra shot of protein. The yolks can be used for custards, for ice cream bases, or for enriching sauces.
• Why add salt or sugar to yolks: This prevents them from going gelatinous during freezing, which would render them unusable in recipes.

Freezing eggs is a great way to preserve their shelf life and keep as much food from going to waste as possible. According to the USDA, if stored properly, frozen egg products can be safely stored for one year or even longer in a freezer operating at 0°F.

This very long storage period makes it quite convenient to use frozen eggs for home cooks who just want to stock up or preserve them when they go on sale. However, one needs to be aware of what happens to the texture and behavior of eggs in recipes after freezing.

When you freeze eggs, the water inside them expands and has the tendency to rupture the yolk membrane. That is the reason frozen eggs are appropriate for recipes where they will be well-whisked in with another component—baked items, like cookies, cakes, or quiches.

Of course, when you use frozen eggs, make sure to use them right away after they have thawed. In fact, USDA does not recommend refreezing thawed eggs or any other product for food safety reasons. Use your frozen eggs by transferring them to the refrigerator overnight to thaw. Never thaw eggs at room temperature because this is one sure way to proliferate bacteria.

While frozen eggs never really go bad in a year, the quality may be somewhat compromised over that period of time. Use the frozen eggs within two months for best taste and texture in recipes. This is very important with those eggs not in airtight containers, or those that tend to absorb odors from the freezer or even develop freezer burn, which affects both taste and texture.

It's best to crack them out of their shells before freezing eggs. You can freeze whole eggs, whites, or yolks. If freezing whole eggs or yolks, beat them lightly with a pinch of salt or sugar added to prevent them from becoming too gelatinous in freezing. Place in airtight containers or freezer bags, pressing out as much air as possible to prevent freezer burn.

Thawing frozen eggs properly is crucial for maintaining their quality and ensuring food safety. Here are two recommended methods:

1. Refrigerator Method (Preferred):

The best way to thaw frozen eggs is by using your refrigerator. This method is gentle and helps maintain the eggs' quality:

• Transfer the container of frozen eggs from the freezer to the refrigerator.
• Allow them to thaw slowly for several hours or overnight.
• This gradual thawing process helps preserve the eggs' texture and prevents bacterial growth.
• Plan ahead, as this method requires more time but yields the best results.

2. Cold Water Method (Quicker Alternative):

If you need the eggs sooner, you can use cold running water:

• Keep the eggs in their sealed container to prevent water from touching them directly.
• Place the container under cold running water.
• Gently turn the container occasionally to ensure even thawing.
• This method is faster than refrigerator thawing but requires more attention.

Frozen eggs can make for easy cooking and baking. Here are some practical ways to use them:

1. Frozen egg whites:

• Make egg-white omelets
• Whip into meringues for pies or pavlovas
• Use in cocktails requiring egg whites

2. Frozen whole beaten eggs:

• Thaw and cook as scrambled eggs
• Add to baked goods like cakes, muffins, or cookies
• Use in quiches or frittatas

3. Frozen cooked scrambled eggs:

• Reheat for quick breakfasts
• Add to fried rice or other stir-fries
• Use in breakfast burritos

4. Frozen egg yolks:

Mix into mashed avocado for protein-packed avocado toast, grate over salads for added richness, use in homemade mayonnaise or hollandaise sauce, and add into custards or ice cream bases. 

Other general uses: mix into batters for pancakes/waffles, use in homemade pasta dough, add to meatloaf or meatball mix as a binder.