March 16, 2026, 12:07 pm | Read time: 3 minutes
Eggs are simply part of the Easter season–but the big shopping spree often starts weeks in advance. Whether for baking treats, blowing out for creative decorations, or later for dyeing and gifting, egg cartons pile up in many kitchens in the spring. Quickly, more egg whites and yolks are left over than can be used immediately. How long do eggs last–and can you actually freeze them?
Can you freeze raw eggs?
“You can freeze eggs and use them later,” explains Harald Seitz from the Federal Center for Nutrition (BZfE) in response to a myHOMEBOOK inquiry. However, you need to keep a few things in mind and prepare the egg a bit, the expert explains. “The eggs should be as fresh as possible. Without the shell, egg mass is well-suited for freezing. For this, add two grams of salt or five grams of sugar to 100 grams of egg mass (equivalent to about two medium-sized eggs) and stir slowly.”
Seitz emphasizes that the eggs should not be beaten. At minus 18 degrees Celsius, the eggs would last a maximum of eight to twelve months.
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“After thawing, you can use them for fully cooked dishes like scrambled eggs, pastries, cake batters, and pancakes,” the expert adds. Thawing is best done in the refrigerator. Egg yolks and egg whites can also be frozen separately, with a similar procedure: “Egg yolk with two grams of salt or five grams of sugar per 100 grams. Egg white without any additives. Thawed egg yolk is suitable for sufficiently heated cream dishes, pastries, casseroles, and for thickening. Thawed egg white can be used for casseroles, pastries, and sufficiently heated sweet dishes,” Seitz explains.
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Can you freeze boiled eggs?
If the eggs are already boiled, you really need to eat them, Seitz explains. “Boiled eggs are not suitable for freezing,” the expert clarifies.
There are other ways to preserve eggs, but the expert has concerns: “These are often hygienically vulnerable, and it also depends on the age of the eggs. Examples include eggs pickled in vinegar or brine. There are also fermentation methods, but they are difficult to implement at home from a hygiene perspective.”
The issue with salmonella
Raw eggs can contain salmonella, the expert explains. It is important to know “that salmonella hardly multiply at temperatures below six degrees Celsius, but multiply explosively at room temperature.”
He recommends always storing eggs in the refrigerator and bringing them home as quickly as possible after purchase in very high temperatures. Seitz emphasizes: “Subsequent cooling cannot reverse this, and even deep freezing does not kill salmonella.”