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Can you freeze eggs? Yes! Learn how to freeze fresh eggs to preserve them for later use and then how to use them in everyday cooking and baking!
Looking for more practical tips? I think you’ll love my buttermilk substitute recipe, how to make self-rising flour, and how to make homemade chicken stock and broth.
Did you know that you can freeze eggs? Years ago, when we had our sweet pet chickens on our farm, we quickly realized that once we’d shared all that our neighbors, friends, and family wanted, we needed to find another way to preserve them. I asked my great aunt, “Can you freeze eggs?” I was beyond delighted to hear her answer that YES! She had been doing it for years!
Even though we no longer have our chickens, this is still a method I use for preserving eggs.
Knowing that you have basics like eggs in the freezer that you can use later certainly is a good thing.
How Do You Freeze Fresh Eggs?
You’ll need just a few items to freeze eggs properly.
Ingredients and Equipment Needed
- Eggs – You’ll only want to use fresh, clean eggs.
- Salt – You’ll need ⅛ teaspoon salt for each whole egg. The added salt prevents the egg yolk from becoming more gelatinous and changing texture when frozen. You can also use ⅛ teaspoon of sugar instead of salt if you know you’ll use your eggs in sweet recipes. However, I have found it easier just to use salt since I use salt in my sweet and savory recipes. It makes using frozen eggs in everyday cooking much more versatile. If you are a baker and use a lot of eggs for baking, you may find using sugar more appealing. Just make sure to mark your freezer storage bag.
- Muffin Pan – You’ll use a clean, dry muffin pan.
- Fork – a fork is used to whisk together your whole egg and salt.
- Plastic wrap (or your favorite freezer-safe wrap) – used while freezing your eggs.
- Freezer-safe container – Use to store your frozen eggs.
Step-by-Step Instructions
Add eggs to muffin pan. Break an egg out of its shell into each indention of the muffin pan. Repeat until the muffin pan is filled.
Add salt. Add ⅛ teaspoon of salt to each egg.
Whisk. Carefully whisk each egg with a fork until it is just beaten.
Cover and freeze. Cover the muffin tin with freezer-safe plastic wrap and place it into the freezer until each egg is frozen well. I prefer to leave them in the freezer overnight to make sure they are completely frozen.
Long-term freeze. Remove the individual eggs from the muffin pan and place them into a dated freezer-safe container, such as a zip-top freezer bag. Remove as much of the air from the freezer bag as possible, seal the bag, and return it to the freezer.
How Long Do Eggs Keep in the Freezer?
Properly prepared, frozen eggs will keep for up to one year in the freezer.
How to Thaw and Use Frozen Eggs
To thaw frozen eggs. To use eggs that have been frozen, remove the number of eggs needed and allow them to thaw in a bowl in the refrigerator overnight.
To quickly thaw frozen eggs. You can also thaw them by running cold water outside a sealed ziptop bag of frozen eggs.
If you need to use the eggs separately, remember to separate each egg into individual bowls. If you are using multiple eggs, then thawing together is fine.
Do not refreeze eggs that have previously been frozen.
Can You Freeze Egg Yolks and Egg Whites Separately?
Yes! Simply separate your egg whites into one muffin pan and your egg yolks into another. Add the salt to the egg yolks, whisk, and follow the rest of the recipe instructions.
Can You Freeze All of Your Eggs Together in One Container?
Yes! While I prefer to freeze my eggs individually so that I can use them as needed, if you normally use a certain number of eggs in your recipes, you can freeze a larger batch in a different type of container.
Break your eggs into an airtight, freezer-safe container. Add ⅛ teaspoon salt for each egg yolk you have included in the container. Whisk to combine. Seal the container and store it in the freezer for up to a year.
Favorite Recipes Using Previously Frozen Eggs
We use our frozen and then thawed eggs in most of our favorite recipes using eggs from scrambled eggs, quiche, and breakfast casseroles, to baking our favorite cakes, cookies, and pies. I make sure that the dish is well-cooked that contains an egg that has previously been frozen.
Here’s how I freeze eggs. It’s a good thing to know.
How to Freeze Eggs
Equipment
Ingredients
- eggs
- salt ⅛ teaspoon per whole egg
Instructions
- Break an egg out of its shell into each indention of the muffin pan. Add ⅛ teaspoon salt to each whole egg. Whisk each egg carefully with a fork to break up the yolk until just beaten.
- Place the muffin pan in the freezer to completely freeze the eggs.
- Remove muffin pan and transfer each frozen egg from the muffin pan and place it into a zip top freezer bag that has been labeled with the date. Roll the zip top bag to remove as much air from the bag as possible and close. Return the bag and the eggs to the freezer for up to one year.
- To use a frozen egg, remove the number of individual frozen eggs you need from the zip-top bag and place it in a bowl (or bowls) in the refrigerator overnight to thaw. Then use immediately.
Notes
How to Thaw and Use Frozen Eggs
To thaw frozen eggs. To use eggs that have been frozen, remove the number of eggs needed and allow them to thaw in a bowl in the refrigerator overnight.
To quickly thaw frozen eggs. You can also thaw them by running cold water outside a sealed ziptop bag of frozen eggs.
If you need to use the eggs separately, remember to separate each egg into individual bowls. If you are using multiple eggs, then thawing together is fine.
Do not refreeze eggs that have previously been frozen.
Can You Freeze Egg Yolks and Egg Whites Separately?
Yes! Simply separate your egg whites into one muffin pan and your egg yolks into another. Add the salt to the egg yolks, whisk, and follow the rest of the recipe instructions.
Can You Freeze All of Your Eggs Together in One Container?
Yes! While I prefer to freeze my eggs individually so that I can use them as needed, if you normally use a certain number of eggs in your recipes, you can freeze a larger batch in a different type of container.
Break your eggs into an airtight, freezer-safe container. Add ⅛ teaspoon salt for each egg yolk you have included in the container. Whisk to combine. Seal the container and store it in the freezer for up to a year.
Nutritional Information
Enjoy!
Robyn xo
Great hint Robyn! I go thru many eggs during my Christmas cooking and this will be a time saver, plus saving refrigerator space. One question–I am assuming the eggs are large size–if using medium size eggs would you reduce the salt to less than 1/8th tsp. Thanks–Anne
Anne, the volume difference between a large egg and a medium egg is 1/4 tablespoon. You could use less salt for the medium egg but I personally would still use 1/8 teaspoon for the medium eggs.
Each email is like a nugget of treasure, thank you!
Can you whisk all the eggs together, add the appropriate amount of salt (whisk again) for each egg, and evenly distribute them into a muffin tin?
Thanks again,
Bob
Thank you, Bob. I’m so glad that you are enjoying the emails. Yes, you can whisk the eggs together with the salt. Each muffin tin should hold 2 large eggs after you have mixed them well.