How to Freeze Eggs
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.
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!
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].
How to Freeze Eggs
- 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.
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