When eggs are frozen, the yolks undergo a change of texture–they get thick and gummy; some would say gel-like. There are many recipes that would suffer from this change of texture, so you're better off just buying as few as you need. Commercially frozen eggs have a great deal of added salt or sugar, which obviously has it's own affect on flavor. For more tips on freezing foods, see our Fill-Up-Your-Freezer Storage Guide.
Can you freeze eggs...whip up with a little water and then freeze for later use?
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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.