Can You Freeze Eggs?
Raw eggs removed from the shell, beaten or separated into whites and yolks.
The Short Answer
Yes, you can freeze eggs. Yes, but crack them first. Never freeze eggs in the shell, as the liquid expands and the shell will crack.
Freezer Storage Time
Source: USDA FoodKeeper | Last verified: March 26, 2026 | Our methodology
How to Freeze Eggs
- Crack eggs into a bowl. Do not freeze in the shell.
- Beat lightly for whole eggs, or separate whites and yolks.
- For yolks, add 1/8 teaspoon salt or 1.5 teaspoons sugar per 4 yolks to prevent them from becoming gel-like.
- Pour into ice cube trays, muffin tins, or freezer-safe containers.
- Label with the number of eggs and the date.
- Once frozen solid, transfer to a freezer bag and squeeze out air.
Texture and Quality Changes
Whites freeze well and perform nearly identically to fresh whites when whipped. Yolks thicken during freezing, which is why salt or sugar is added before freezing. Thawed whole eggs work perfectly for scrambled eggs, baking, and omelets but are not ideal for poaching or frying.
How to Thaw Eggs Safely
Thaw overnight in the refrigerator. Never thaw eggs at room temperature. Use within 24 hours of thawing. One ice cube tray well typically holds one large egg.
Refreezing is not recommended. Quality and texture degrade significantly with repeated freezing and thawing.
Best Uses After Freezing
After freezing and thawing, eggs works best in: scrambled eggs, baking, omelets, quiche, casseroles.
Freeze eggs in ice cube trays for perfect single-egg portions. One cube equals roughly one egg. Label your container with whether you added salt or sugar to the yolks, so you know whether to use them in savory or sweet recipes.
Frequently Asked Questions
Freezing hard-boiled whole eggs is not recommended. The whites become rubbery and watery when thawed. You can freeze cooked yolks on their own; they hold up better.
Three tablespoons of thawed whole egg equals one fresh large egg. If you freeze in standard ice cube trays, one cube is approximately one egg.
Yes. Thawed egg whites whip up just as well as fresh, sometimes even better. Pastry chefs often prefer aged or previously frozen whites for meringues.
The Bottom Line
Eggs can be frozen for 12–12 months when packaged properly. The key is removing as much air as possible and using freezer-safe containers or bags. While texture may change slightly after thawing, frozen eggs works well in cooked dishes and recipes.