Many households preserve food to extend its usability, and eggs are no exception. A frequent question is whether freezing eggs in their original packaging is a viable option for longer-term preservation.
Why Freezing Eggs in Their Shells Is Not Advised
Food safety authorities like the FDA and USDA do not recommend freezing raw eggs in their shells. As the egg’s liquid contents freeze, they expand, causing the shell to crack. A compromised shell exposes the egg’s interior to air and potential bacterial contamination, such as Salmonella. Even if a shell does not visibly crack, freezing can alter the yolk’s texture, making it thick and gel-like and difficult to use after thawing.
Preparing Eggs for Freezing
To properly freeze eggs, they must first be removed from their shells.
Whole Eggs
Whole eggs can be frozen by whisking the yolks and whites together until blended. Pour this mixture into freezer-safe containers, leaving about half an inch of headspace for expansion. Label with the date and contents. For individual portions, whisked whole eggs can be frozen in ice cube trays, then transferred to a freezer bag once solid.
Egg Whites
Egg whites freeze well on their own. They can be poured directly into freezer containers or ice cube trays for individual servings.
Egg Yolks
Egg yolks require special treatment to prevent them from becoming thick and gelatinous upon thawing, a process known as gelation. To prevent this, add a small amount of salt or sugar to the yolks before freezing, typically 1/8 teaspoon of salt or 1 1/2 teaspoons of sugar per 1/4 cup of yolks (about four yolks). The choice of additive depends on whether the yolks will be used in savory or sweet dishes, and this should be noted on the label along with the date and quantity.
Thawing and Using Frozen Eggs
Frozen eggs should be thawed in the refrigerator overnight. For a quicker thaw, containers can be placed under cold running water, but never at room temperature, which promotes bacterial growth. Once thawed, eggs should be used promptly in thoroughly cooked dishes to ensure safety, as freezing does not eliminate pathogens.
The texture of thawed eggs, particularly yolks, can be altered by freezing, making them less suitable for dishes where texture is paramount, such as fried or poached eggs. They are best utilized in recipes where they are thoroughly cooked and blended with other ingredients, such as scrambled eggs, omelets, casseroles, or baked goods. Generally, 1/4 cup (about 50g) of whisked frozen whole egg mixture is equivalent to one large fresh egg.