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whisked eggs in a white bowl on a wooden table surrounded by egg shells, colander with farm fresh eggs, fork, mason jar lined with ziplock bag and a ziplock bag with whisked eggs for freezing
Angi Schneider

How to Freeze Eggs

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Learn the best ways to freeze eggs—whole, whites, yolks, and even hard-boiled—so you can store extras safely and use them later for baking or meal prep.
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Prep Time 15 minutes
Servings: 6
Course: Preserving Food
Cuisine: American
Preservation Method: Freezing
Ingredients Equipment Method Notes

Ingredients
  

  • 12 Eggs
  • Salt or Sugar optional, for egg yolks

Equipment

Method
 

Decide how to freeze - whole egg, just whites, just yolks, boiled
  1. Whole eggs: Crack egg in bowl, beat lightly and portion into freezer bags or muffin tins.
    Whites: Separate from yolk, no additive needed
    Yolks: Separate from whites, beat with 1/8 tsp salt OR 1 ½ tsp sugar per 4 yolks.
    Boiled eggs: Peel before freezing; expect rubbery whites.
Storing and Freezing
  1. Put prepared eggs into a freezer bag.
  2. Label bag with contents, date, and if sugar or salt was added.
  3. Freeze flat.

Notes

Always thaw in the refrigerator or a bowl of cold water.
Use thawed eggs within 2 days.
Best for baking, scrambling, and meal prep—not sunny-side up or poached eggs.

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