How to Freeze Eggs (Whole, Yolks, or Whites)

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Are you wondering how to freeze eggs? Whether you have too many or you want to make eggs last longer, we explain the facts on freezing eggs.

Prep Time5

Freeze Time8

Spray a muffin tin with cooking spray.
Crack one egg into each muffin cup.
Add 1/2 pinch of salt to each muffin cup.
Gently beat each egg until it is just combined. Do not beat too long. We are avoiding incorporating air into the eggs.
Freeze until solid, I freeze overnight.
Fill a baking pan with 1" of warm water. Set the muffin pan in the water for 2 minutes.
Remove the eggs from the muffin pan and store in a ziptop freezer bag marked with the date.
Eggs will keep in the freezer for up to 12 months.
To thaw eggs for use, place the frozen eggs in a bowl, cover, and place in the refrigerator to defrost overnight.

Carefully separate the yolk and the white using an egg separator.
Pour the egg white into one section of an ice cube tray. And, pour the egg
yolk into another section.
Add a small pinch of salt to the yolks to keep them stable. Freeze until solid, about 8 hours.
Remove the egg whites and yolks from the ice cube tray and store in separate zip top freezer bags marked with the date.
Eggs will keep in the freezer for up to 12 months.
To thaw eggs for use, place the frozen egg whites or egg yolks in a bowl, cover, and place in the refrigerator to defrost overnight.
To beat the egg whites it is best to allow to sit at room temperature for 30 minutes before beating.

Crack a dozen eggs into a large bowl.
Add a pinch of salt and whisk until just combined.
Do not over mix or you will incorporate air into the eggs.
Pour the entire mixture into a large freezer bag.
Label the bag with the quantity and today's date so you know how many are in there.
Eggs will keep in the freezer for up to 12 months.
To thaw eggs for use, place the freezer bag in a bowl and refrigerate overnight to defrost.
If you only need to use some of the eggs, keep in mind that 1 large egg equals 1/4 cup.