HomeEgg Facts Can you freeze egg yolks?

Can you freeze egg yolks?

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Yes, egg yolks can be frozen. Freezing egg yolks  is a great way to make them last longer and not waste any of the good stuff inside. The egg whites can be frozen as well if you are planning on making meringue or angel food cake, but can not use all the eggs at once. Egg yolks can be frozen with or without the sugar, artificial sweeteners can also be added.

The best way to freeze egg yolks is to follow these simple steps:

1. Separate the egg yolk from the white carefully, making sure no traces of whites get into the yolk.

2. Place some egg yolks in an ice cube tray. Make sure each well in the ice cube tray can hold one egg yolk.

3. Place in the freezer and freeze overnight until they are frozen solid.

4. Remove from the trays, place in a ziplock bag, label with date and freeze for up to 6 months!

5. When you want to use the egg yolk, take out of the freezer and allow them to thaw in the refrigerator overnight!

Freezing whole eggs

You can freeze eggs without separating the whites from the yolks for up to 1 year. To freeze them together, just crack open both sides of an egg into a bowl, whisk until smooth then freeze. This can be used for baking and making omelettes. Be sure to label this so you can tell which eggs can be fried, baked or hard boiled!

No sugar is needed when freezing egg yolks and they can last up to 6 months in the freezer before going bad, but I would use them within 3 months myself. Just be sure to mark the date on your bag so you can use them in order of oldest to newest!

A great way to prevent freezer burn is by placing a small piece of plastic wrap under the lid of the ziplock bag after you have it shut. That can keep any excess air out and help them not dry out!

Can you freeze egg whites?

half-opened egg on bowl with tree twigs

Yes, egg whites may be frozen. Pouring them into a container, mixing them together, tightly sealing the contents, and freezing them is all it takes. To speed up the thawing process, freeze in smaller quantities.

Defrosting and eating

Frozen eggs should be completely thawed before being used and can only be consumed in fully prepared meals. Never cook eggs straight from the freezer. To defrost, take the egg from the freezer to the refrigerator for a night of storage. This will assist to avoid any contamination by germs. To expedite things, run cold water over the frozen container. Make sure you use the eggs as soon as they’re thawed.

Hard-boiled eggs

Alternately, you may store hard-boiled egg yolks in the freezer to use as garnishes or toppings later. Place the yolks in a saucepan and enough water to come over them 1 inch above. Bring a large pan of salted water to a boil. Add the eggs and cook for 10 minutes, or until soft yolk has formed. Remove the pan from the heat and let the yolks rest in hot water for 12 minutes, covered. Remove the yolks from the whites, draining them as best you can. Pack them for freezing in plastic freezer bags once they’ve been drained.

It’s not advised to freeze hard-boiled whole eggs or whites, since they become tough and watery when frozen.

To use frozen eggs

USDA’s Food Safety and Inspection Service (FSIS) states that eggs may be frozen for up to a year. When you’re ready to use defrosted eggs, let them sit overnight in the fridge or under running cold water. Use thawed egg yolks or whole eggs as soon as they are thawed. If you allow thawed egg whites to sit at room temperature for around 30 minutes, they will beat to greater volume. Only use defrosted frozen eggs in dishes that are thoroughly cooked because unfrozen frozen eggs would not cook properly.

How freezing affects egg whites and yolks?

Texture

After cooking, frozen and thawed raw egg whites, which are mostly water and protein, do not develop any texture changes.

However, freezing enables egg white foaming, which is a desirable property that’s utilized in baking to make light and airy baked products like angel food cake.

According to one study, freezing egg whites causes some of their proteins to denature. As a consequence, frozen and then thawed egg whites produced more foam.

When raw egg yolks are frozen, they take on a firm, gel-like texture.

Egg yolks, on the other hand, can still be frozen. Sugar or salt may be added to thawed and cooked yolks before freezing to improve their texture by preventing gelation.

Egg yolks freeze beautifully when combined with egg whites and frozen first. This makes for a great texture in foods like scrambled eggs, baked goods, and casseroles.

Flavor

Although freezing will not alter the flavor of raw or cooked frozen eggs, any additions made during different processing procedures might.

Raw egg yolks may have a pleasant or pungent flavor depending on whether they were combined with sugar or salt before being frozen.

Additionally, commercially processed frozen eggs may contain additional preservatives or other chemicals that could impact the flavor. If you’re concerned about the taste, check the ingredient list on a frozen egg product before buying it.

Bottom line

Raw eggs should never be frozen in their shells, however whipped whole eggs can be safely and effectively frozen.

Additionally, separating the whites from the yolks is a useful trick for preparing dishes that only require one of these rather than wasting the other. Because whisking eggs before freezing renders them more difficult to work with, frozen eggs are ideal for dishes like scrambled eggs, quiches, or baked goods.