Can Eggs Be Frozen?
MOBILE Al.
By Rick McCann
BlueRAMMedia.com
March 5, 2025
Like many people today, you may have wondered if you can freeze eggs or if there are other ways to preserve them for a longer time.
And maybe, like me, you’ve been doing some online research, asking friends, and maybe even consulting with some farmers.
Though some online searches say that freezing eggs doeswork, we went directly to the source: The USDA and the USDA says yes.
But there are a few conditions to follow before throwing them in the freezer.
There is definitely going to be some time and effort that you’ll need to put into this before popping the eggs in the freezer.
According to the USDA, eggs can be safely frozen for up to a year if you first crack them open and separate the yolks from the whites.
Things to remember when freezing:
Crack and separate: Always crack the eggs and separate the whites from the yolks before freezing.
Store in airtight containers: Place the separated egg whites and yolks in freezer-safe containers or plastic bags, squeezing out any excess air.
Liquid products without an expiration date, store unopened containers at 40 F or below for up to 7 days (not to exceed 3 days after opening). Do not freeze open cartons of liquid egg products.
Stored at 0 F or lower, frozen egg products will remain safe indefinitely but for the best quality, store up to one year.
Thaw properly: When ready to use, thaw frozen eggs overnight in the refrigerator. They can then be stored for 3 days after opening. They can also be thawed under cold running water and cooked immediately. DO NOT THAW ON THE COUNTER. After thawing, cook and do not refreeze.
Use in cooked dishes: Thawed eggs should be used in thoroughly cooked dishes.
After cooking, refrigerate leftover egg products at 40 F or lower. Leftover egg products will remain safe in the refrigerator for 3-4 days.
Reconstituted egg products should be used immediately or refrigerated and used that day.
Make sure egg products that are purchased frozen have the USDA inspection mark and that containers are tightly sealed with no signs of thawing.
It is not recommended to freeze whole shelled eggs because the process causes the yolk to become thick like syrup, which is not desirable for regular use.
However, if you accidentally freeze an egg, the USDA says you should keep it frozen until you need to use it and then thaw it in a refrigerator. It can then be hardboiled and used. If the shell cracks during freezing, discard the egg.
Another question that some folks have had is about powered eggs.
Yes, powered eggs are real eggs. They have been dehydrated into a power and packaged for longer shelf life.
How are powdered eggs made?
Eggs are cracked and separated
The egg whites and yolks are beaten together
The mixture is atomized into droplets
The droplets are rapidly dried in a column of hot air
The dried egg mixture is ground into a powder
The powder is pasteurized to extend shelf life
Uses of powdered eggs
Can be used without rehydration in baking
It can be rehydrated to make dishes like omelets and scrambled eggs
Can be used in a variety of recipes, including cakes, casseroles, and scrambled eggs
They are a good source of protein, vitamins A and D, amino acids, and choline
Are a complete protein, making them a good choice for vegetarians
Benefits of powdered eggs is their long shelf life, they also don’t need to be refrigerated, Easy to transport, Cost-effective, and Mess-free alternative to fresh eggs.
Once the eggs have been rehydrated, it is not recommended that unused eggs, or cooked eggs be frozen.
For more food safety information, you can call the USDA’s Meat and Poultry Hotline toll-free 1-888-674-6854 between 10 a.m. and 6 p.m. EST or e-mail: mphotline@usda.gov.
Copyright 2025 Blue RAM Media. All rights reserved.
