Can You Freeze Eggs in the Shell? What to Do

Can you freeze eggs in the shell?

Do not put raw eggs in the freezer while they are still in their shells. Freezing can cause the contents to expand and crack a shell that was intact when you stored it. A cracked shell no longer provides the same barrier against contamination.

Check eggs that may have frozen in a refrigerator's cold spot or during transport. If the shell cracked during freezing, discard the egg. If the shell is still intact, keep the egg frozen until you need it, thaw it in the refrigerator, and use it immediately.

Freeze raw eggs without their shells

Start with eggs whose shells are clean and uncracked, and wash your hands before and after handling them. Crack each egg into a separate small bowl so you can check it before adding it to a larger batch. Transfer the usable eggs to a freezer-safe container.

For whole eggs, gently mix the yolks and whites together before freezing. Divide the mixture into amounts you are likely to use in one recipe, leaving room for expansion in the container. Label each portion with the number of eggs and the freezing date so you can choose a useful amount later.

Keep the preparation area clean

Raw eggs can carry germs, so keep their contents away from foods that will be eaten without further cooking. Wash bowls, utensils, counters, and your hands after contact with raw egg. Use a clean container with a secure lid or a freezer-safe bag for each portion.

Put prepared portions in the freezer promptly instead of leaving them on the counter while you finish other kitchen tasks. Keep the refrigerator at 40°F or below and the freezer at 0°F or below. A refrigerator or freezer thermometer can help you check those temperatures.

Thaw and use frozen eggs

Thaw frozen eggs in the refrigerator, not on the counter. Place the container on a plate or in a bowl to catch any leaks while it thaws. Plan the recipe before thawing so the eggs can be used promptly.

Use thawed eggs in dishes that will be thoroughly cooked. Cook egg dishes to 160°F, and cook eggs served on their own until the yolk and white are firm. Do not taste raw batter or mixtures containing uncooked eggs.

Make a routine that prevents waste

Before freezing extra eggs, check how many you can use in upcoming meals. Freeze only the portions you cannot reasonably use while the eggs are refrigerated. Small, labeled portions are easier to use than one large frozen batch.

Keep a short list of frozen egg portions where you plan meals or track freezer contents. When a recipe calls for eggs, check that list before buying more. If an egg's shell is cracked after accidental freezing, discard it rather than trying to save it.

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