Freezing Eggs for Later

I know I owe everyone a catch up post.   All of the babies are getting huge and hard to pin down and the holidays are over.  But I’m still swamped with a lot of ‘real life’ issues.

Instead, I thought I would address a question that I asked recently by one of my steady egg customers.

She asked, “can you freeze eggs for later use?”

I’ll start by saying that I’ve never heard of people doing that before and it sounds kind of weird.   But apparently, it’s do-able!

The easiest way to do it is to put them in ice trays, sprayed lightly with coconut oil or non-stick spray to make them easy to get out.  They will, apparently, last up to a year in your standard home refrigerator freeze.


If you have more eggs than you can use within a few weeks of buying them, you can break them out of their shells and freeze them. Freeze only clean, fresh eggs.


Break and separate the eggs, one at a time, making sure that no yolk gets in the whites. Pour the whites into freezer containers, seal tightly, label with the number of egg whites and the date, and freeze. For faster thawing and easier measuring, first freeze each white in a standard ice cube tray. Then transfer to a freezer container.


The gelation property of egg yolk causes it to thicken or gel when frozen, so you need to give yolks special treatment. If you freeze them as they are, egg yolks will eventually become so gelatinous that they will be almost impossible to use in a recipe. To help retard this gelation, beat in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup per 1/4 cup of egg yolks (about 4 yolks). Label the container with the number of yolks, the date, and whether you’ve added salt (for main dishes) or sweetener (for baking or desserts). Freeze.


Beat just until blended, pour into freezer containers, seal tightly, label with the number of eggs and the date, and freeze.


You can freeze hard-boiled egg yolks to use later for toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least 1 inch above the yolks. Cover and quickly bring just to boiling. Remove the pan from the heat and let the yolks stand, covered, in the hot water about 12 minutes. Remove the yolks with a slotted spoon, drain them well and package them for freezing. It’s best not to freeze hard-boiled whole eggs and hard-boiled whites because they become tough and watery when frozen.

(source: The Incredible Edible Egg)

Other Good Sources and Tips:

What To Do With Your Extra Eggs – The Back Yard Chicken Forum

How to Freeze Eggs for Cooking to Make them Last Longer – Huffington Post

Freezing Fresh Eggs – Fresh Eggs Daily


5 thoughts on “Freezing Eggs for Later

  1. Ours right now are freezing naturally in the nesting boxes! We have negative temps right now so getting to the eggs before they freeze is an ongoing game this year. The yolks do turn rubbery and never get that soft mixable consistency back after they freeze. You can slice them like butter. I typically toss all of them in the food processor and scramble them up for the chickens as a treat. And they love it! I’ll have to try freezing them with your techniques some time!

    Liked by 1 person

      1. I saw that, I’ll definitely have to try that sometime! Its also interesting how watery the whites get when they thaw out. They still scramble up just fine but the consistency is much different.

        Liked by 1 person

  2. that’s a good question. From my naturally frozen eggs I feel like the consistency of them is all out of whack and wouldn’t use them for baking. However if you froze them properly and seperated them or added salt or what not I’m sure they would thaw out better and be of more use. I think some “Eggsperiments” are in order here 🙂

    Liked by 1 person

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