Freezing Eggs


Freezing Eggs

Most of the time the issue of “what to do with these egg (yolks or whites)” comes up when we have a recipe (like my Swiss Buttercream) that takes just part of the egg.

But sometimes you may have more eggs than you can use before their “best by date” so you can break them out of their shells and freeze them.

Freeze only clean, fresh eggs.

Here are some tips on how to freeze eggs

For faster thawing and easier measuring, first freeze each white in a standard ice cube tray. Then transfer to a freezer bag AIR TIGHT as much as possible,

Label the date, and freeze for up to 2 months.  Each cube is now equivalent to 1- egg white

If you do not go for the ice cube tray method, upon thawing remember that 1 egg white is equal to about 2 Tablespoons

yoks 2Yolks
The molecular properties of egg yolks cause them to thicken when frozen, so you need to give yolks special treatment.

Beat in 2 teaspoons sugar per 4 yolks.  Since 1 egg yolk is equal to about 1 Tablespoon, you can then spoon a heaping tablespoon of the mixture onto ice cube trays and freeze.

Once frozen, transfer the cubes to a freezer bag AIR TIGHT and label with the date. Freeze for up to 2 months

broken eggWhole eggs
Beat just until blended, pour 3 Tablespoons each into ice cube trays, and freeze.

Once frozen transfer to a freezer bag AIR TIGHT and label with the number of eggs and the date, and freeze up to 2 months.

You do not need to compensate or adjust your recipes when using frozen yolks due to the extra addition of sugar, it is minimal.

Using Frozen Eggs
When you’re ready to use frozen eggs, thaw them overnight in the refrigerator.

Use egg yolks or whole eggs as soon as they’re thawed. Thawed egg whites will beat to better volume if you allow them to sit at room temperature for about 30 minutes.

You may also like


  1. So glad I found this!!!!

    I made the Key Lime Pie and accidentally changed to oven temp to 410 when I set the timer. Didn’t realize I’d done that until I smelled burnt crust and went to check. The filling was boiling like crazy! Turned the oven down and baked it for the time remaining, hoping I could salvage the pie. Nope. Had to throw the whole pie away. Filling was soupy & curdled & lumpy and tasted horrible! 🙁

    Fortunately I had another bottle of the special lime juice that you recommended. So I made another pie last night. Turned out just fine; smells great! Haven’t tasted it yet since I’ve yet to add whipped cream topping.

    …. So now I have 16 egg whites in a bowl in my fridge! Nice to know I can freeze them. Probably best to apportion them out into plastic ice cube trays. Right?

    Alternately, I guess I could make Pavlova. Do you have a recipe for this. I know I could find one elsewhere, but I’d rather use YOUR recipe! 🙂

    You ROCK, Gretchen!!!

  2. hi! do you use european style butter or regular unsalted in your recipes? I was thinking about your cookie recipe book – I have the darndest time with cookies and am thinking maybe its the butter i use… thank you.

  3. I promised to produce a Pavlova for a holiday party. Any chance you can post a recipe? Oh, by the way, you are awesome for having this website! Grazie

  4. Thanks Gretchen! My dog gets all of my leftover eggs which I cook up for her, however, I like your idea a lot better. I had forgotten about that.

  5. Pingback: White Cake Recipe

Leave a Reply to Arlene Steuber Cancel reply

Your email address will not be published. Required fields are marked *