Freezing Eggs

You bet! If your eggs have some time before the best-before date, but you know you won't get to them in time, store them in the freezer with the help of these instructions.

Prepping the eggs:

Egg whites:

Eggs whites freeze well on their own. Crack and separate the eggs, collecting the whites in a bowl. Follow the packaging and freezing instructions below, but don't add anything to the egg whites before freezing.

Whole eggs:

Crack the eggs into a bowl and whisk until the whites and yolks are blended together. No need to add anything to the liquid egg before packaging. Use the packaging and freezing instructions that follow. 

Egg yolks:

Egg yolks need some extra prep work to stop them from going gelatinous in the freezer.

Crack and separate the eggs, collecting the yolks in a bowl. Add 1/8 tsp salt, 1 1/2 tsp sugar or 1 1/2 tsp corn syrup for every 4 egg yolks. Whisk until everything is combined.

Packaging and Freezing:

Pack up the liquid eggs into amounts you know you can use quickly. Choose softer plastic containers (not glass) that won't shatter in the freezer and leave some room at the top of the container to allow the eggs to expand.

Label with the packaging date or best-by date, volume and any other ingredients that were added. Freeze it right away. Keep it frozen for up to 4 months.

To use:

Thaw out the container of liquid whites, yolks or whole eggs in the refrigerator and use it within 24 hours.

To use your freshly thawed eggs, measure out 1/4 cup of the liquid egg for each large egg called for in your recipe.

Tip: Hard-cooked eggs don't freeze well but can be kept in the fridge for 7 days if left in the shell.