Can you freeze eggs?

USDA is explicit that shell eggs should not be frozen: the contents expand, the shell cracks, and a cracked shell in a freezer is an open route for bacteria. Freezing also turns the yolk thick and gelatinous, so it will no longer blend. The way round it is to beat whole eggs before freezing, which stops the yolk gelling. Whites freeze perfectly on their own with no treatment at all, which is why they are the classic thing to save after making custard.

How to do it properly

1. Crack the eggs and beat the yolks and whites together, then freeze in an ice cube tray
2. For whole yolks, stir in a pinch of salt or half a teaspoon of sugar per quarter cup to stop them gelling
3. Freeze whites on their own with no additions
4. Label with the number of eggs, because it is impossible to tell later
5. Thaw in the fridge and use within a year

What goes wrong

• An egg frozen in the shell cracks, and USDA says to discard any that cracked
• Untreated yolks set into a paste that will not recombine
• Thawed raw egg must be cooked thoroughly, as fresh raw egg would be

Other options

• Hard-boil eggs instead if you only want to keep them longer — boiled whites freeze badly too

Other "can you freeze" questions

• Can you freeze cheese? It depends — Yes, and it stays safe indefinitely — but hard cheese comes out crumbly and soft cheese comes out wet.
• Can you freeze milk? Yes — Yes — leave headspace for expansion and shake it hard after thawing.
• Can you freeze bread? Yes — Yes — freezing is the best way to store bread, far better than the fridge.
• Can you freeze bananas? Yes — Yes — peel and slice them first, because the peel turns black and welds itself on.
• Can you freeze cooked rice? Yes — Yes, and freezing quickly is the safest way to keep leftover rice.
• Can you freeze raw chicken twice? It depends — Only if it thawed in the fridge and never got above 4 °C (40 °F).
• Can you freeze breast milk? Yes — Yes — freeze it flat in bags, and use within six months for best quality.
• Can you freeze avocado? It depends — Yes, but only as a purée — frozen slices go grey and watery.
• Can you freeze soup? It depends — Yes for most soups; cream, milk and potato-based ones separate or go grainy.
• Can you freeze butter? Yes — Yes — butter freezes better than almost anything else in the fridge.
• Can you freeze cooked pasta? Yes — Yes — undercook it slightly and toss it in oil first, or it thaws into a solid block.
• Can you freeze mashed potatoes? Yes — Yes — mash with plenty of butter or cream, which protects the texture through freezing.