A quick and easy guide to freezing fresh eggs and how to use them, plus tips for freezing scrambled eggs, breakfast burritos and more.

Lauren Salkeld
March 26, 2020
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Fresh eggs can last up to five weeks in the fridge, but if you've got a surplus, you may find yourself wondering: Can they be frozen? The good news is yes! And even better, it's quick and easy. You can freeze eggs before or after cooking, which gives you greater flexibility in the kitchen. Read on for how to freeze eggs, how to thaw them, and which egg dishes do best in the freezer. (Check out all of our Healthy Egg Recipes here.)

Freezing Fresh Eggs

It's best to freeze eggs when they are still quite fresh. You must remove them from the shell before freezing. Whole eggs, whites and yolks can all be frozen, together or separately, for up to a year. Always store eggs in a freezer-safe container and be sure to label it with the number of whole eggs, whites or yolks and the date they went into the freezer. (Want more freezer tips? Here are our 3 Tips for Freezing Homemade Meals.)

Depending on how you plan to use your frozen eggs, it can be helpful to freeze small amounts in an ice cube tray, then transfer the cubes to a larger freezer-safe container. Eggs vary in size, but each well in a standard ice cube tray typically holds about half a whole egg, one egg white or two egg yolks.

How to freeze whole eggs

Crack whole eggs into a bowl and lightly beat, incorporating as little air as possible, just until blended. Then pour into a freezer-safe container, seal and freeze. (Check out our Best Scrambled Egg Recipes here.)

How to freeze egg whites

When cracking and separating eggs, make sure no yolk gets into the whites, then pour the whites into a freezer-safe container, seal and freeze.

How to freeze egg yolks

Yolks tend to thicken when frozen, but this can be minimized by beating 1/8 teaspoon of salt or 1½ teaspoons of sugar into each ¼ cup of yolks (about 4 yolks). Next, pour into a freezer-safe container, seal and freeze. When labeling, be sure to note whether you went the sweet or savory route, so you know how your yolks can be used.

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Thawing Frozen Eggs

Frozen whole eggs, whites and yolks need to thaw overnight in the refrigerator and, once defrosted, should be used promptly. If you are whipping the whites, let them stand at room temperature for about 30 minutes first.

Using Thawed Frozen Eggs

Thawed frozen eggs will never taste quite as good as fresh, but as long as you stick to dishes that are thoroughly cooked, including scrambled eggs, omelets and baked goods, you can use frozen eggs in many of the same ways you use fresh. One exception is fried eggs. You can't freeze eggs with the yolk intact, which makes sunny-side-up–style eggs impossible.

Once your eggs are thawed, here's how much to use

  • 3 tablespoons thawed whole egg is equal to about 1 large fresh egg
  • 2 tablespoons thawed egg white is equal to about 1 large fresh egg white
  • 1 tablespoon thawed egg yolk is equal to about 1 large fresh egg yolk

Freezing Cooked Eggs

Scrambled eggs freeze quite well, especially if you cook them so they are slightly runny. Muffin-tin omelets and mini quiches freeze and reheat beautifully in a warm oven or in the microwave, as do breakfast burritos, egg casseroles and frittatas. Hard-boiled and deviled eggs are a bit tricky. They are safe to freeze and the yolks do quite well, but the whites turn tough and rubbery, so you either need to enjoy these fresh or only freeze the yolks.