Storage

Eggs last surprisingly long in the fridge, often several weeks longer than the expiration date. However if you want to ensure they don't spoil, you can use these techniques for freezing them.

Freezing Whole Eggs

Whole eggs should not be frozen in their shells, as the contents expand and can crack the shell.

To freeze whole eggs: 1. Crack the eggs into a bowl. 2. Lightly whisk until the yolks and whites are combined. 3. Pour into silicone molds, ice cube trays, or other portioned containers. 4. Freeze until solid, then transfer to a freezer bag or vacuum-sealed bag.

Label the portions with the equivalent number of eggs.

Freezing Liquified Eggs

For convenience, eggs can be pre-scrambled before freezing. You can purchase liquified eggs or use this process.

1. Crack several eggs into a bowl.
2. Whisk thoroughly.
3. Portion into molds or containers.
4. Freeze and store in freezer bags.

This approach is useful when eggs are primarily being used for scrambled eggs, omelets, baking, or other recipes where individual eggs are not required.

Using Frozen Eggs

Frozen eggs can be thawed overnight in the refrigerator if individual eggs are needed for a recipe.

However, many frozen egg preparations can be used directly from frozen. Portions of pre-whisked eggs can be added directly to a pan for scrambled eggs or incorporated into cooked dishes as they thaw.

For baking and recipes requiring accurate measurement, thawing first is generally preferable.

Once thawed, use promptly and do not refreeze.

Eggs and Cholesterol

For many decades eggs were widely believed to increase blood cholesterol and raise the risk of heart disease because egg yolks contain a large amount of dietary cholesterol. As a result, health advice in the late 20th century often recommended limiting egg consumption to only a few per week.

Most modern population studies suggest that moderate egg consumption is not associated with increased cardiovascular risk for healthy individuals, though some studies find small changes in cholesterol markers such as LDL and HDL, and some researchers believe that any LDL cholesterol increase is harmful, regardless of the food source.

One reason the effects are smaller than once believed is that the body regulates its own cholesterol production. When dietary cholesterol increases, the liver typically reduces the amount it produces, so total cholesterol levels often change less than expected.

Current nutritional guidance generally considers eggs safe to eat regularly for healthy individuals, and they are recognized as a nutrient-dense food providing high-quality protein, vitamins, and minerals.

Some people with specific medical conditions (such as hyper-responders to dietary cholesterol) may still need to monitor cholesterol intake, but the broad restriction on eggs has largely been abandoned.

References

Egg-positive

• YouTube: Why 10 Eggs a Day is Fine: The Science of Cholesterol & Heart Health
• Mayo Clinic: Eggs: Are they good or bad for my cholesterol?

"Most healthy people can eat up to seven eggs a week without increasing their risk of heart disease. Some studies have shown that this level of egg consumption might even help prevent certain types of stroke and a serious eye condition called macular degeneration that can lead to blindness."

• Harvard School of Public Health: Eggs

"While it’s true that just one large egg yolk has 200 mg of cholesterol—making it one of the richest sources of dietary cholesterol—eggs also contain additional nutrients that may help lower the risk for heart disease."

Egg-skeptical

• YouTube: Do Eggs Raise Cholesterol?
• Zhong et al., JAMA 2019: Associations of Dietary Cholesterol or Egg Consumption With Incident Cardiovascular Disease and Mortality

"Among US adults, higher consumption of dietary cholesterol or eggs was significantly associated with higher risk of incident CVD and all-cause mortality in a dose-response manner."

• Fried Eggs
• Hard-Boiled Eggs
• Scrambled Eggs
• Sous Vide Eggs
• Sunnyside-up Eggs