How to Freeze Eggs

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You can freeze egg whites, egg yolks, or even whole eggs!

Freezing helps save those stray egg whites or yolks left over from meringues, custards, curds, marshmallow frosting, or even making cupcakes. It’s also a great way to make sure that you are prepared if you’re snowed in, sick, quarantined, or otherwise unable to leave your house.

How to Freeze Eggs
What You Need to Know

  • You can’t freeze eggs in their shells. If they aren’t cracked, they will crack in the freezer and may make a giant mess.
  • If you are using only egg yolks, the yolks will thicken or gel when frozen.
    • To prevent this, stir in either salt (if they’re destined for savory dishes) or sugar (if they’re destined for sweet dishes).
  • Frozen eggs can be stored for up to a year. Once frozen, store them in an airtight freezer bag as shown below.
  • Once defrosted, they work the same way as regular eggs. I gave them the ultimate test after trying this technique myself – whipping egg whites into a meringue frosting. The defrosted egg whites worked just as well as fresh ones; I was sold!

Helpful Tips

If you freeze all the eggs together in one big container, it’s not convenient when you you want a two egg omelet for breakfast or need a couple of egg yolks for a recipe. I recommend using a muffin tin to freeze each egg – or groups of two yolks or whites – separately.

Once frozen, pop them out of the wells and place into an airtight freezer bag so they take up less space. This will be easier to do if you freeze them in a silicone muffin pan [paid link].

Frozen Eggs

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How to Freeze Eggs
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3.84 from 6 votes

How to Freeze Eggs

Freezing eggs helps save those stray egg whites or egg yolks left over from meringues, custards, or even making cupcakes.  You can freeze egg whites, egg yolks, or even whole eggs (after they've been cracked). 
Course Appetizer, Bread, Breads, Breakfast, Dessert, Main Course, Side Dish
Cuisine American
Prep Time 5 minutes
Freezing Time 4 hours
Total Time 4 hours 5 minutes
Servings 6
Calories 652kcal
Author Stefani


  • large eggs whole eggs that have been cracked, only egg yolks, or only egg whites
  • pinch salt Use 1 pinch of salt for every two egg yolks if using only egg yolks and you plan to use the yolks in a savory recipe.
  • 3/4 teaspoon granulated sugar Use 3/4 teaspoon sugar for every two egg yolks if using only egg yolks and you plan to use the yolks in a sweet recipe.


  • Crack eggs and place into the wells of a cupcake tin as you deem appropriate for your use. Each well can hold one whole egg, two egg whites, or two egg yolks.
  • If you are using whole eggs or egg yolks, use a toothpick to break the yolk up a little bit.
  • If you are using only egg yolks, the yolks will thicken or gel when frozen. To prevent this, stir in either salt (if they're destined for savory dishes) or sugar (if they're destined for sweet dishes) prior to freezing.
  • Freeze filled cupcake tin overnight. (I recommend using a silicone cupcake tin.)
  • Pop the frozen eggs out of the tin and store them in a freezer-safe bag in the freezer. The eggs can be stored in the freezer for up to a year. (If eggs don't release from your tin easily, remove by resting tin in a warm water bath for a few seconds. The eggs defrost really quickly, so don't leave them in the water any longer than necessary!)
  • When ready to use, defrost in the refrigerator or in a bowl resting in warm water for about 10 minutes.
  • Use as you would any other eggs.


Calories: 652kcal | Carbohydrates: 9g | Protein: 55g | Fat: 42g | Saturated Fat: 14g | Cholesterol: 1637mg | Sodium: 702mg | Potassium: 607mg | Sugar: 8g | Vitamin A: 2376IU | Calcium: 246mg | Iron: 8mg
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  1. Sandysays:

    You say to put eggs in freezer bags and they will keep for 1 year. So I. Just a freezer bag that will not get freezer burn?

    • Annasays:

      As long as you get all the air out it shouldnt be a problem. Easiest way without a sealer is to use a straw to suck the air out while closing or putting the bag in water up to the edge while closing so the water pushes the air out(my fav method)

  2. Terisays:

    5 stars
    Great tips, especially when eggs are on sale!

  3. Emmysays:

    I have a cake recipe that uses 6 egg whites so when I make it, I often end up making creme brulee to use up the egg yolks. Not that I’m complaining, but sometimes I don’t want to have THAT MUCH around. If using the yolks in a sweet recipe, should you reduce the recipe by the amount of sugar you’ve already added to the egg yolks (to freeze)? What’s your favorite recipe to use up your egg yolks?

  4. Ashley Hawkinssays:

    How do you remove frozen eggs from muffin pans?

  5. Cliffsays:

    Fantastic! Just the info I was looking for. Thanks!

  6. Harleysays:

    Nice use of Canvas! Loves the blog

  7. Imeesays:

    Up to a year??? I didn’t know that! I read somewhere that you can freeze eggs up to 3 months, so I almost always end up chucking them out because I don’t bake very often. Now I know! Thank you!!!

  8. Candisays:

    Our chef in school taught us this, but I love how you put it into a post and using muffin tins. I never thought of this.

  9. Monica @ TheYummyLifesays:

    This is SUCH a helpful tip. I’ve honestly never heard of freezing raw eggs before, and I love the muffin tin idea. So clever! I often throw away egg yolks, when only I only need the whites for a recipe. No more! Thanks. Pinned it.

  10. mom929says:

    As someone who just threw out 8 egg yolks after baking I will certainly be using this tip. Since I don’t have a silicone cupcake tin I’m thinking of lining each cup with some plastic wrap to make removing the eggs easier. Think it would work?

  11. Nessasays:

    Such a fabulous tip! I’ll definitely be using this :)

  12. Rima @ Bolu by Rimasays:

    Wah, thank you for this brilliant tip! I always have leftovers of either or, so I will try this tip!

  13. Kimberly Hughessays:

    This is fantastic. I usually just cook them up and feed them to the dogs, but I didn’t know I could freeze them and use them later. Thanks.

    • Maureensays:

      You can freeze them after you cook them too, just make sure to thaw them overnight before you try to heat them up, otherwise they get an odd texture

  14. Lulisays:

    That’s really cool, but do you, by any chance, know how much longer they last frozen?

  15. Amy Doodlesays:

    This is a great tip! I can’t count all the times I’ve had a whole bowl of egg yolks staring at me…only to finally give up and scramble them up for my dog…. And just like Kim (although I don’t have 14 hens!) we are starting our own little urban farm and may need to keep this in mind!

    Sorry I can’t answer Kim’s question, I’ve not heard of this, but I’m sure I’ll find out over the coming months, as my hens mature and begin producing eggs.

    Look forward to hearing other comments on this!

  16. Kim Campbellsays:

    I am so excited to see this post as I am now the proud owner of 14 laying hens! I love having fresh eggs, but worry that I’m not going to get all of them used or sold before they go bad. I am absolutely in love with this idea! Thank you so much for sharing!
    However, I do have one question. Have you ever had any issues with making meringue from fresh eggs, and by fresh I mean, fresh from the chicken that morning? I tried making some over the 4th of July and I could not get it to form into stiff peaks? It got the shiny surface to it, but it never got stiff enough to be what I would consider stiff peak meringue. Anyone have any thoughts on this? I just thought maybe my egg whites were too fresh? I know, weird right?!

    • Stefsays:

      I’m getting hens soon too! We just got approved today. I’m so excited! I’ve never heard of eggs being too fresh. Did you try adding some cream of tartar?

      • Kim Campbellsays:

        That’s awesome!! I love having the hens around! I did try adding cream of tartar and it didn’t change anything. I ended up adding some meringue powder to them just to try stiffening them up. It worked a bit, but I still didn’t get the results that I wanted.

  17. Ashley @ PolkaDot Squaresays:

    Oooh weird – never would have thought! Thanks for the cool tip!

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