ROANOKE, Va. (WFXR) — It might not be something you’ve considered yet, but with the price at a record high and experts projecting the trend to continue, freezing your egg products might be something worth taking a crack at.
So, can you freeze eggs?
The USDA says yes. But there are a few conditions to follow before throwing them in the freezer.
According to the USDA, eggs can be safely frozen for up to a year if you first cracked them open and separate the yolks from the whites.
Things to remember when freezing:
- Crack and separate: Always crack the eggs and separate the whites from the yolks before freezing.
- Store in airtight containers: Place the separated egg whites and yolks in freezer-safe containers or plastic bags, squeezing out any excess air.
- Liquid products without an expiration date, store unopened containers at 40 F or below for up to 7 days (not to exceed 3 days after opening). Do not freeze opened cartons of liquid egg products.
- Stored at 0 F or lower, frozen egg products will remain safe indefinitely but for best quality, store up to one year.
- Thaw properly: When ready to use, thaw frozen eggs overnight in the refrigerator. They can then be stored for 3 days after opening. They can also be thawed under cold running water and cooked immediately. DO NOT THAW ON THE COUNTER. After thawing, cook and do not refreeze.
- Use in cooked dishes: Thawed eggs should be used in thoroughly cooked dishes.
- After cooking, refrigerate leftover egg products at 40 F or lower. Leftover egg products will remain safe in the refrigerator for 3-4 days.
- Reconstituted egg products should be used immediately or refrigerated and used that day.
Make sure egg products that are purchased frozen have the USDA inspection mark and that containers are tightly sealed with no signs of thawing.
It is not recommended to freeze whole shelled eggs because the process causes the yolk to become thick like syrup, which is not desirable for regular use. However, if you accidentally freeze an egg, the USDA says you should keep it frozen until needed and then thaw it in a refrigerator. It can then be hardboiled and used. If the shell cracked during freezing, discard the egg.
Egg Storage Chart
| Product | Refrigerator | Freezer |
|---|---|---|
| Raw eggs in shell | 3 to 5 weeks | Do not freeze. |
| Raw egg whites | 2 to 4 days | 12 months |
| Raw egg yolks | 2 to 4 days | Yolks do not freeze well. |
| Raw egg accidentally frozen in shell | Use immediately after thawing. | Keep frozen; then refrigerate to thaw. |
| Hard-cooked eggs | 1 week | Do not freeze. |
| Egg substitutes, liquid Unopened | 10 days | Do not freeze. |
| Egg substitutes, liquid Opened | 3 days | Do not freeze. |
| Egg substitutes, frozen Unopened | After thawing, 7 days, or refer to “Use-By” date on carton. | 12 months |
| Egg substitutes, frozen Opened | After thawing, 3 days, or refer to “Use-By” date on carton. | Do not freeze. |
| Casseroles made with eggs | 3 to 4 days | After baking, 2 to 3 months. |
| Eggnog, commercial | 3 to 5 days | 6 months |
| Eggnog, homemade | 2 to 4 days | Do not freeze. |
| Pies, pumpkin or pecan | 3 to 4 days | After baking, 1 to 2 months. |
| Pies, custard and chiffon | 3 to 4 days | Do not freeze. |
| Quiche with any kind of filling | 3 to 4 days | After baking, 1 to 2 months. |
For more food safety information, you can call the USDA’s Meat and Poultry Hotline toll-free 1-888-674-6854 between 10 a.m. and 6 p.m. EST or e-mail: mphotline@usda.gov.
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