By Marge Perry
November 02, 2010

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.