Can You (And Should You) Freeze Eggs? 

Have you ever wondered how to freeze eggs? Well, my friend, you’ve come to the right place.

Yes, you can! And it’s super easy. All you need are some eggs, an ice tray, and a few freezer-safe bags or containers.

Frozen eggs will stay good for about a year. This only applies to eggs that were fresh and clean when frozen, though—you can’t revive a bad egg in the freezer.

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Here’s how to freeze whole eggs, egg yolks, and egg whites:

Tip: If you’re planning to cook with the eggs later, it’s best to freeze them individually. This will make it easier to follow a recipe. We recommend using an ice cube tray—freeze one egg per well.

1. Crack egg into a bowl and beat until combined.
2. Pour egg into ice cube tray.
3. Repeat with each egg and place the tray in the freezer.
4. Once the eggs are completely frozen, you can transfer them to a Zip-Loc bag or another freezer-safe, airtight container.
5. Label with the date and freeze.

Tip: Freezing egg yolks by themselves isn't a great idea. Yolks are gelatinous and freezing only intensifies this. They’ll eventually become too thick to use if they’re stored in the freezer. To prevent this, you need to give the yolks a little extra love.

1. Crack and separate four eggs.
2. Once you’re sure the whites and yolks are fully separated, beat the yolks together.
3. Add 1/8 teaspoon of salt OR 1 ½ teaspoon of granulated sugar to the yolk mixture. Mix well.
4. Pour the yolks into a freezer-safe container, label with the date and amount of yolks, note whether you added salt or sugar, and freeze.

Tip: Just like with whole eggs, we recommend freezing egg whites individually to ensure easy measuring later. This is another chance to break out your ice tray.

1. Crack and separate an egg. Make sure there’s no yolk left on the white.
2. Transfer the white to the ice tray.
3. Repeat with each egg and place the tray in the freezer.
4. Once the whites are completely frozen, you can transfer them to a Zip-Loc bag or another freezer-safe, airtight container.
5. Label with the date and freeze.

Thaw frozen eggs overnight in the refrigerator or under running water. According to IncredibleEgg.org (which is a great resource for all things egg, by the way), you should use whole eggs and yolks as soon as they’re thawed. Thawed whites, however, beat better if you allow them to sit at room temperature for about 30 minutes.

If you didn’t freeze the eggs individually, here’s how to measure them for use in recipes:

• One large fresh egg = 3 tablespoons frozen (and thawed) whole egg
• One large fresh egg yolk = 1 tablespoon frozen (and thawed) egg yolk
• One large fresh egg white = 2 tablespoons frozen (and thawed) egg white