If you raise chickens, there will be times when you have a surplus of eggs. Freezing chicken eggs is a great way to preserve those fresh eggs to use later.
This post shows you how to freeze fresh eggs and how to use those frozen eggs in different recipes.
Why freeze fresh eggs?
I've raised chickens for almost 20 years. During that time, we had a few dry periods with no chicken eggs. Chickens naturally go through a cycle when they stop laying.
This usually happens in the winter when there is limited daylight. Most chickens need a minimum of 14 hours of daylight in order to lay eggs.
We do keep a light on in one area of our chicken coop, but the chickens can also roost in an area that has no light. This light mimics daylight and helps with egg production.
Usually, our chickens keep us with a fresh supply of eggs all year long. During the few dry spells, I have had to supplement with store-bought eggs. They just aren't the same!
With the shortage of eggs available in the stores and the high cost of eggs at the store, I'm doing everything I can to make certain I always have a supply of eggs.
Right now I am freezing any extra eggs I have. Frozen eggs are good for up to one year. You can freeze scrambled eggs, egg yolks, and egg whites.
There are a few tricks about freezing fresh eggs and I'll share them all with you!
In addition to freezing the eggs, I've tested them out too. I've made scrambled eggs, lemon curd, and meringue all successfully with the frozen eggs.
Tip
- Scrambled Eggs are whole eggs with the yolk and white combined. These eggs can be used in baking, casseroles, or for cooking into eggs that are scrambled.
- Egg Yolks - You'll freeze just the yolks. The yolks need either salt or sugar added to help stabilize the yolks so they don't become gelatinous.
- Egg Whites - You'll freeze just the egg whites. Use these in any recipe calling for just egg whites.
Key ingredients
- Eggs - Yep, we will actually be using eggs to freeze fresh eggs! 🙂 Use very fresh eggs that you know where they came from. I try to collect and freeze my eggs on the same day.
- Salt - For scrambled eggs and egg yolks, you need to add just a bit of salt to help stabilize the eggs
- Sugar - This is optional for freezing egg yolks. Add sugar if you will be using your egg yolks in a sweet dish.
Step by step directions
How to make it
In this section I share step by step photos, cooking method, techniques and a general overview. For detailed instructions, temperatures and timing, check the printable recipe card below.
There are three main ways to freeze eggs; scrambled or separated into yolks and whites.
Whole Eggs - scrambled
Scrambled eggs are whole eggs with the yolk and white mixed together. These eggs can be used in baking, in casseroles, or for making scrambled eggs.
- Place as many eggs as you'll use at one time into a bowl. I usually do 2-4 eggs.
- Lightly scramble eggs so the yolk and whites are combined. Try not to get too much air into the eggs. You just want them mixed.
- Add a pinch of salt. This is optional, but I found the eggs froze better with a bit of salt. For four eggs, I used about ⅛ of a teaspoon of salt.
- Place in a container and freeze
- You can keep it in a container or once frozen, remove it and place it in a freezer-safe bag.
- Label and date contents and amount of eggs in each batch
Egg whites
You can separate eggs and freeze just the whites.
- Place as many egg whites as you'll use at one time into a freezer-safe dish
- Place in freezer and freeze
- You can keep in a container or once frozen, remove it and place it in a freezer-safe bag.
- Label and date contents and amount of whites in each batch
Egg yolks
- Place as many egg yolks as you'll use at one time into a bowl
- Mix with a fork
- Add a bit of salt or sugar. The salt or sugar will help stabilize the egg and allow it to freeze without becoming gelatinous.
- Use salt for savory dishes and sugar for sweet dishes. Be certain to label your egg yolks with whatever you have added and the amount you added.
- You can keep it in a container or once frozen, remove it and place it in a freezer-safe bag.
- Label and date contents and amount of yolks in each batch
To use frozen eggs
- Remove the amount of egg you'll need
- Place in refrigerator and let thaw overnight
- For scrambled eggs and egg yolks, place contents in a bowl and whisk them together
- Use in any recipe calling for eggs, egg yolks, or egg whites
I tested the frozen eggs in three different manners. With the scrambled eggs, I fried them and made scrambled eggs. They were soft and delicious.
With the egg yolks, I made lemon curd. It turned out smooth and thickened like when using fresh yolks.
And with the egg whites, I whipped them like I would in a meringue. They whipped up light and airy.
Recipe tips
- When using farm-fresh eggs, you may occasionally run into a spoiled egg. I break each egg into a small dish and then if the egg is good, I add it to the other eggs. This helps prevent spoiling an entire batch if an egg is bad.
- Be certain to label each container with the number of eggs and if you've added anything to the egg mixture.
- Use frozen eggs within one year
Frequently asked questions
No, you cannot freeze an egg while it's still in its shell. The contents will expand cracking the shell.
If you freeze a whole egg, outside of its shell, the yolk will become a very strange consistency. It becomes thick and almost rubbery.
For the best quality, use your frozen eggs within one year.
Recipes to use frozen eggs
Whole Eggs Scrambled
Use in any recipe calling for eggs.
- Chile Relleno Casserole
- Cheesy Baked Eggs
- Mini Frittatas
- Chocolate Chip Cookies
- Oatmeal Banana Muffins
- Pancakes
Egg yolks
Egg whites
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious methods for preserving food.
Be certain to listen to the podcast episode on how to freeze eggs!
Freezing Chicken Eggs
Equipment
Ingredients
- 12 eggs
- salt (optional)
- sugar (optional for egg yolks)
Instructions
For Scrambled Eggs
- Place as many eggs as you'll use at one time into a bowl. I usually do 2-4 eggs.12 eggs
- Lightly scramble eggs so the yolk and whites are combined. Try not to get too much air into the eggs. You just want them mixed.
- Add a pinch of salt. For four eggs, I used about ⅛ of a teaspoon of salt. Place in a container and freezesalt
For Egg Yolks
- Separate eggs and blend yolks together. Add either salt or sugar to yolks and mix. For 6 egg yolks, add either 1 teaspoon sugar or ½ teaspoon salt.sugar, salt
- Place in containers and freeze
For Egg Whites
- Add as many egg whites as you'll need into one bowl
- Freeze
Notes
- Use as many eggs at a time as you'd like
- When using farm fresh eggs, you may occasionally run into a spoiled egg. I break each egg into a small dish and then if the egg is good, I add it to the other eggs. This helps prevent spoiling an entire batch if an egg is bad.
- Be certain to label each container with the amount of eggs and if you've added anything to the egg mixture.
- Use frozen eggs within one year
- After freezing, you can remove eggs from containers and place into freezer safe bags or you can keep eggs in original containers
- Thaw eggs in the refrigerator overnight
- 3 tablespoons scrambled egg = 1 whole egg
- 2 tablespoons egg white = 1 egg white
- 1 tablespoon egg yolk = 1 egg yolk
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Lionel Spencer-Ward says
Hello there,
Bit of a confusion with your use of the word 'scrambled' when preparing eggs for freezing. In English the word 'scrambled' means mixing the white and the yolk together then cooking the resulting mixture.
You seem to be using the word 'scrambled' to describe just mixing the white and the yolk....not the cooking part, that is to say the egg would be mixed then frozen....no cooking!
I feel this might just be a difference between English and American English?
If you could clarify this point I would be most grateful.
Yours Sincerely
Lionel Spencer-Ward
Kathy says
Hi,
Mix the white and the yolk together, but don't cook. The cooking part comes later...after the egg is frozen and then thawed. You can cook it in a pan to make just the egg for breakfast or add it to a recipe that calls for an egg, like in baking.
Hope that helps!
Kathy
Valentina says
Such great information, and SO timely with all stores being so low on eggs. It's amazing you've been raising chickens for 20 years. Wish we had a space for them. One day. 🙂 ~Valentina
Kathy says
I can't believe it's been 20 years!!! How does time go that fast?
David @ Spiced says
Interesting! I had no idea you could freeze eggs. Good tips on the bit of salt or sugar to egg yolks. Now I just need to find some chickens for our backyard... 🙂
Kathy says
Yes! Time to get some chickens!