After thawing, they will turn into a watery mush that will be very difficult to use in cooking.
The potatoes will change their taste and become sweet, as at low temperatures the starch in their composition turns into simple sugars.
Eggs and soft cheeses are considered the most dangerous to freeze. As for eggs, when frozen, the liquid protein inside the egg expands, which will cause cracks in the shell. This makes them vulnerable to bacteria.
The same goes for cheeses, which completely change their structure and lose their flavor in the freezer.
