Quick answer
Yes, it is generally safe to cook eggs that have been previously frozen, as long as they have been stored and thawed properly. However, freezing does affect the texture and flavor of eggs.
Can you freeze eggs?
Yes, eggs can be frozen successfully if done correctly. The best way to freeze eggs is to crack them open, beat them slightly, and pour into airtight containers leaving 1⁄2 inch of headspace. Label the containers with the number of eggs and date before freezing. Whole eggs in the shell should not be frozen as the shells will crack. Frozen eggs will last up to 1 year in the freezer.
How to thaw frozen eggs
Frozen eggs should be thawed slowly in the refrigerator overnight. Place the frozen container in the fridge and allow the eggs to thaw gradually. Do not try to quick thaw eggs on the counter or in warm water. Once thawed, use the eggs right away for best quality.
Is it safe to eat frozen eggs?
Yes, it is safe to cook and eat frozen eggs as long as they have been stored properly in the freezer and thawed correctly in the refrigerator. Safety issues can arise if eggs have been incorrectly frozen, stored for too long, or improperly thawed. As long as proper procedures have been followed, previously frozen and thawed eggs are safe for consumption.
Cooking frozen eggs
Eggs that have been frozen and thawed can then be cooked just like fresh eggs. Fried, scrambled, poached, and other cooking methods are all fine to use with previously frozen eggs. Make sure the eggs are thoroughly heated to a safe internal temperature when cooking. An instant-read food thermometer should read at least 160°F.
Does freezing change the taste and texture?
Freezing does impact the texture and flavor of eggs when compared to fresh. Frozen egg whites may turn somewhat watery when thawed. The yolks tend to become thicker and more viscous.
Flavor changes are subtle but you may notice a slight loss in the fresh egg taste. Despite small changes, frozen eggs work well for most cooking and baking purposes.
Why texture and taste changes occur
The changes to texture and taste happen because freezing causes some of the moisture in eggs to migrate out of the yolks and whites. Some air cell structure is lost. The membrane around the yolk weakens over time in the freezer allowing thickening. Flavor compounds also degrade gradually while frozen.
Tips for best frozen egg quality
To maintain the best texture and flavor in frozen eggs:
- Use only fresh eggs for freezing
- Freeze eggs promptly after cracking and mixing
- Use airtight freezer containers
- Label containers with number of eggs and date
- Don’t freeze whole eggs in the shell
- Thaw slowly in the refrigerator
- Use thawed eggs as soon as possible
- Cook eggs thoroughly to a safe temperature
Reasons to freeze eggs
Here are some of the top reasons you may want to freeze eggs:
- Store up excess eggs from backyard chickens
- Take advantage of eggs on sale to save money
- Always have eggs on hand for cooking and baking
- Avoid waste if you have more eggs than you need
- Keep eggs in an emergency food supply
Nutrition of frozen eggs
The freezing process does not significantly change the nutritional value of eggs. Frozen and thawed eggs maintain their protein quality, vitamin content, and mineral composition much like fresh eggs.
According to the USDA, one large egg contains:
- 71 calories
- 6 grams protein
- 0.4 grams carbohydrates
- 4.9 grams fat
- 211 milligrams cholesterol
- Trace amounts of sodium, potassium, vitamins A, B6, B12, and more
Nutritionally, frozen eggs are very much like fresh. Freezing itself does not degrade the nutrients substantially. The nutritional value remains intact after proper thawing and cooking.
Using frozen eggs in recipes
Frozen eggs that have been thawed can be used in place of fresh eggs for many recipes. In most cases, you can substitute thawed frozen eggs in a 1:1 ratio for fresh eggs called for in baking recipes, casseroles, omelets, custards, quiches, and more.
Because the texture changes slightly, thawed eggs may not whip up quite the same as fresh egg whites. But in most recipes, the differences are negligible.
One exception is fried eggs. Frozen eggs are difficult to fry properly over-easy or sunny-side up. The altered protein structures lead to breaking of the yolks. Using thawed eggs for omelets, scrambles, and frittatas works better.
Are frozen eggs good for all cooking methods?
Frozen and thawed eggs work well for:
- Baking cakes, cookies, muffins, breads
- Making sauces, custards, puddings
- Binding ingredients like meatloaf
- Beating into quiche, frittata, and crustless quiche recipes
- Scrambling, omelets, breakfast casseroles
- Mayonnaise and homemade salad dressings
Frozen eggs are not the best choice for:
- Frying eggs over-easy or sunny-side up
- Poaching eggs
- Soft meringues and angel food cakes
- Soufflés
- Meringue toppings
For most cooking and baking, frozen eggs work just about as well as fresh. But for recipes where egg white whipping is critical, fresh eggs make the best end product.
Do commercial bakeries use frozen eggs?
Many commercial and wholesale bakeries use frozen eggs rather than fresh eggs. Large bakeries may crack eggs in bulk and freeze them to have on hand for production needs.
Using frozen eggs allows flexible inventory management. Bakeries can thaw only the quantity they need each day rather than dealing with fluctuating fresh egg supplies and potential waste.
With large-scale commercial equipment, frozen eggs can be thawed and incorporated into doughs, batters, and fillings with excellent results. For home recipes, fresh eggs are still preferable. But frozen eggs are a handy alternative for home bakers in a pinch.
Can you refreeze thawed eggs?
Once eggs have been thawed, it is best not to refreeze them. The egg proteins will degrade much more during an additional freeze-thaw cycle. Refrozen eggs are more likely to weep, separate, and have an inferior texture.
If you thaw more eggs than you can use, cook the extra ones thoroughly before refrigerating to save them a few more days. But avoid refreezing thawed eggs for best safety and quality.
Signs eggs were frozen
While frozen and thawed eggs look very similar to fresh eggs, there are a few subtle signs that indicate eggs were previously frozen:
- Yolks may appear thicker and more viscous
- Egg whites look slightly watery or deflated
- Fresh eggs typically have nicer shape to the yolks and whites
- Cooking differences like weeping yolks when fried
- Off flavors or aromas, typically from old eggs frozen too long
If eggs have been properly frozen for a reasonable timeframe, the differences are fairly small. But side by side with fresh eggs, you may notice slightly different textures and flavors.
Food safety considerations
When handling frozen eggs, keep these food safety guidelines in mind:
- Only freeze clean, uncracked eggs.
- Use eggs within 1 year for best quality and safety.
- Thaw at refrigerator temperatures, not room temp.
- Cook eggs thoroughly to an internal temp of 160°F.
- Avoid refreezing previously thawed eggs.
- Store thawed eggs in the refrigerator and use within a few days.
Following these tips prevents the growth of bacteria and keeps frozen eggs safe to eat after thawing and cooking.
Freezing other egg products
In addition to whole eggs, some other egg products can be successfully frozen:
- Egg whites – Whip whites until just frothy before freezing in portions.
- Egg yolks – Stir in a pinch of salt or sugar before freezing to prevent gelling.
- Hard boiled eggs – Cool completely before freezing. Thaw before eating.
- Quiche – Freeze baked quiche up to 2 months.
- Scrambled eggs – Cook scrambled eggs then freeze in portions.
With all frozen egg products, follow guidelines for proper thawing and reheating before serving.
How long do frozen eggs last?
In the freezer, eggs should retain good quality for:
- Raw whole eggs – 12 months
- Raw whites – 12 months
- Raw yolks – 6 months
- Hard boiled – 1 month
- Liquid pasteurized eggs – 1 year unopened
The shorter time for yolks is because the fats can go rancid over longer freezing. Follow dates on packaged items and use frozen eggs within the recommended timeframe.
Thawed eggs should be used as soon as possible, within a few days at most. Do not refreeze after thawing.
Conclusion
Freezing eggs can extend their shelf life for up to a year while retaining most of their original nutrition, taste, and functionality. Thaw frozen eggs slowly in the fridge before using. Cook thawed frozen eggs thoroughly just as you would fresh eggs. Though the texture changes a bit, frozen eggs work wonderfully for scrambling, baking, omelets, casseroles, and most other cooking uses. With proper handling procedures, enjoy the convenience of frozen eggs with confidence and safety.
