Updated 29 July 2026 · Written by Daniel Wright
Yes, you can freeze eggs for up to a year, but never in the shell, as they expand and crack. Beat whole eggs before freezing, freeze whites as they are, and add a little salt or sugar to yolks so they do not turn gummy. Thaw in the fridge and use in cooking.
Freeze eggs up to 1 year, never in the shell. Beat whole eggs; freeze whites plain; add salt or sugar to yolks.
How to Freeze Each Part
- Whole eggs: beat lightly until blended, then freeze. Do not freeze them in the shell.
- Egg whites: freeze as they are; they whip well after thawing.
- Egg yolks: stir in a pinch of salt or sugar per few yolks to stop them turning gelatinous.
- Freeze in an ice-cube tray, then bag the cubes, so you can thaw a few at a time.
Thawing and Using
Thaw frozen eggs overnight in the fridge and use them promptly in cooked dishes like scrambles, baking and omelets, not raw. Label yolks as salted or sweetened so you use them in the right recipes. This is a great way to save eggs before they expire, much like freezing milk. Store the cubes in an airtight container.
Frequently Asked Questions
Why can’t you freeze eggs in the shell?
Because the liquid inside expands as it freezes and cracks the shell, which lets in bacteria. Always crack and beat eggs before freezing.
Why add salt or sugar to egg yolks before freezing?
Yolks turn thick and gummy when frozen alone. A pinch of salt (for savory use) or sugar (for baking) keeps them smooth and usable.
