what happens if you freeze an egg?

Question

put an egg in the freezer for at least an hour.

Answer 1

both the yolk and the white became very stiff, and since water actually expands when frozen, the moisture in the egg cracks the shell. i don't know about defrosting or cooking it ater that, I've just left it in there frozen.

Answer 2

If you keep it in the shell, the shell will explode, and you'll have a huge mess on your hands.

if you want to freeze an egg, you can either separate the egg, and freeze each individual part, or you can crack open the egg, put it into a ziplock baggie with a pinch of salt and shake it up. you have to add the salt to the whites, don't remember why, but you do.

I learned this in pastry school, never actually tried it myself, but i'm told it works.

hope that helps!
kath

Answer 3

Never freeze an egg in it's shell. The book that came with my freezer tells you how you can freeze whole eggs or just the yolks or whites. This is what it says: Whole Eggs - use fresh, clean eggs. Mix yolks and whites together so as not to beat in air. If eggs are for baking, mix in 1 Tbsp. sugar or corn syrup per pint of eggs; for souffles, custards, omelets or to be scrambled, add 1 tsp. salt per pint of eggs. This prevents gumminess when thawed. Storage life is about 8 months. Thaw in unopened container in refrigerator.
Egg Yolks - mix gently. Add sugar, corn syrup or salt as for whole eggs. Strain through wire sieve. Pour in container. Storage and thawing same as for whole eggs. Egg whites-separate from yolks, package and freeze. Use promptly after thawing. Storage life 11 months.

Answer 4

This is an article I found about eggs at What's Cooking America.

Eggs can be frozen, but not in the shell. It's best to freeze eggs in small quantities so you can thaw only what you need. An easy way to do this is to put them in an ice cube tray. Once frozen, transfer them to a freezer container and label.

As with any frozen food, it is best to thaw eggs in the refrigerator and use them as soon as they are thawed. Only use thawed eggs in dishes that will be thoroughly cooked.


Following are some easy instructions for freezing eggs:

Whole Eggs: To freeze whole eggs or yolks crack them into a bowl and gently stir to break up the yolk somewhat. Try not to incorporate air into the eggs. Label the container with the date and the number of eggs. They can be kept frozen for a year, and should be thawed in the refrigerator the day before you intend to use them.

Egg Yolks: To inhibit yolks from getting lumpy during storage, stir in a 1/2-teaspoon salt per 1-cup of egg or yolks. If using for desserts, use 1-tablespoon sugar or corn syrup per 1-cup yolks or whole eggs. Label the container with the date and the number of egg yolks. Use up extra egg yolks in recipes like sauces, custards, ice cream, yellow cakes, mayonnaise, scrambled eggs, and cooked puddings.

Egg Whites: Raw egg whites do not suffer from freezing (cooked egg whites are very rubbery). No salt or sugar is needed. Break and separate the eggs one at a time, making sure that no yolk gets into the whites. Pour into trays and freeze until firm. Label the container with the date and the number of egg whites. Use up extra egg whites in boiled frostings (i.e., 7-minute frosting), meringue cookies, angel food cake, white cakes, or meringue for pies.

Hard-Cook Egg Yolks: Hard-cooked egg yolks can be frozen to use later for toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least I inch above the yolks. Cover and quickly bring just to boiling. Remove from the heat and let stand, covered, in the hot water about 15 minutes. Remove with a slotted spoon, drain well and package for freezing.

Hard-cooked whole eggs and whites become tough and watery when frozen, so don't freeze them.

Hope this helps.

Answer 5

For you information many large institutions buy frozen albumen in large containers and frozen yolk in large containers. Prior to freezing the two parts are in the liquid state. Then the institutions use these items after thawing for their cooking needs instead of having to constantly breaking eggs etc. Very common usage.

Answer 6

If it's in the shell, it will crack or break. The liquid content will expand as it freezes and break the shell. If it's just in a dish, you'll have wasted a perfectly good egg because it will have a terrible texture when it thaws.

Answer 7

It will crack open as it freezes. If you want to freeze an egg to use later in cooking, crack it into an air tight container. Then prick the yoke and store in freezer in the air tight container. When you're ready to use it , unthaw and use in your recipe.

Answer 8

not sure, suppose it will freeze, never tried it, except when it is cooked in cakes, frozen egg fried rice.

If it's a egg with a chick inside then it would definitely kill the unborn chick, hope you don't mean this type of egg.

Answer 9

It cracks the shell, and freezes. You can see little "stripes" of frozen matter in the whites, and the yolk is perfectly suspended inside. Kinda cool.

Answer 10

It will be cold. If you put it without the yolk, it would look like is cooked, I've never tried to cook it after it looks like that. If you put it in a really cold place it will actually cook, like when you feel hot when you touch something really cold.