Eggs are a nutritional powerhouse—affordable, protein-packed, and loaded with essential vitamins and minerals like vitamin D, B vitamins, and choline. They support muscle repair, eye health, and overall well-being. But their short shelf life can be a concern. While refrigeration helps, there’s a surprising way to preserve eggs for up to a year: freezing them!

Yes, you can freeze eggs! This little-known method locks in freshness, reduces waste, and ensures you always have eggs ready for cooking. However, you can’t just toss whole eggs into the freezer—the liquid inside expands, cracking the shells. Instead, follow these simple steps to freeze eggs properly.

How to Freeze Eggs the Right Way

1. Freezing Whole Eggs

• Crack the eggs into a bowl and gently whisk the yolks and whites together.

• Pour the mixture into an airtight container or ice cube tray (for easy portioning).

• Label with the date—frozen eggs stay best for 4-6 months but can last up to a year.

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2. Freezing Egg Yolks (Without Them Turning Gummy)

Egg yolks thicken when frozen, so they need a little prep:

• For savory dishes, mix in ½ tsp salt per 8 yolks.

• For sweet recipes, add 1-1.5 tbsp sugar per 8 yolks.

• Stir well and freeze in a sealed container.

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3. Freezing Egg Whites (The Easiest Method!)

• Separate the whites from the yolks.

• Lightly beat the whites (just to blend) and pour into a freezer-safe container.

• Egg whites freeze beautifully and thaw smoothly for baking or cooking.

Thawing Frozen Eggs Safely

Never thaw eggs at room temperature—this promotes bacterial growth. Instead:

• Move frozen eggs to the refrigerator overnight.

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• Once thawed, use them only in cooked dishes (scrambles, baking, etc.), as their texture changes slightly.

How Long Do Eggs Last Normally?

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