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depends on what you're making. When you freeze something, ice crystals penetrate the cell walls, making it more liquidy when it thaws. An egg would loose its "snotty" texture, so any recipe depending on that snottyness to really set up I would use a fresh, never frozen egg. Otherwise I would say go for it!

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13y ago
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14y ago

Chicken eggs can indeed be frozen for use later. There are some things you must do first because you just can't stick them in a freezer in the shell. Freezing both the white (albumen) and the yolk together changes the texture of the raw egg so they must be separated. The whites must be free of any yolk…freeze these separately, unbeaten, four whites at a time.

Yolks take a bit more work as the textural properties and taste of a yolk will change unless you beat the yolks first. You must add 1/8 of a teaspoon of salt to each four egg batch of yolks prior to freezing. If you know these yolks will be used for baking you may add 1½ teaspoons of granulated sugar prior to beating and freezing.

If texture is not a consideration and the eggs will be used in baking you may beat the yolks and whites together and add 1/8 teaspoon of salt and freeze in a sealed container but these will not be suitable for frying, only for baking or blending into a recipe.

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13y ago

I am not sure. I think you should ask someone with a brain.

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11y ago

no because the frozen egg will produce a baby chick dead which may not be nice

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Q: Can a frozen raw egg be safely used in baking if it is thawed?
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