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Freezing Hard Boiled Eggs

Pryderi Sep 28, 2013 07:49 AM

I have more eggs than I can eat, and I'm looking for a way to preserve them. I thought about hard boiling, peeling, then freezing them. It would be convenient to have the eggs whole, but I'm not sure how they will thaw. It may be necessary to dice them before freezing. Any thoughts or past experience?

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  1. weezieduzzit RE: Pryderi Sep 28, 2013 08:05 AM

    An old room mate of mine, a pastry chef, would freeze raw eggs in ice cube trays. She would crack them into the tray and gently break the yokes. When she needed them to bake she would pop them out and put them in a measuring cup to thaw in the fridge.

    Cooked eggs I would not freeze. I just can't imagine the texture being good, it'll be interesting to see if anyone has experience with it.

    2 Replies
    1. re: weezieduzzit
      weezieduzzit RE: weezieduzzit Sep 28, 2013 08:09 AM

      I did little Googling, this link says hard boiled eggs are tough and watery when defrosted but it gives you some raw options:


      1. re: weezieduzzit
        nofunlatte RE: weezieduzzit Sep 28, 2013 11:47 AM

        Great tip!

      2. m
        magiesmom RE: Pryderi Sep 28, 2013 11:22 AM

        Eggs keep a long time in the fridge

        1. greygarious RE: Pryderi Sep 28, 2013 12:14 PM

          Raw eggs will keep iin the fridge for several months, especially if they are stored on a shelf, not in the door.

          No to freezing hard-boiled due to textural issues.

          If you freeze a raw egg, the yolk will solidify and remain so after thawing. You can, however, beat the raw egg and freeze it, if you want to scramble it after thawing.

          If you want to use thawed eggs in cooking/baking, you need to beat the raw egg with salt or sugar.

          1. scubadoo97 RE: Pryderi Sep 28, 2013 05:24 PM

            Eggs last a couple of months or more in the fridge. If one is off you will know it the moment you crack it

            Make a frittata or something if you are hard pressed to use them up. Good for breakfast, lunch or dinner

            2 Replies
            1. re: scubadoo97
              hotoynoodle RE: scubadoo97 Sep 29, 2013 05:57 AM

              frittata and quiche-type items freeze well, if you want to cook in quantities.

              1. re: scubadoo97
                ChiliDude RE: scubadoo97 Oct 20, 2013 09:38 AM

                D'accordo! (I agree!) There are so many different ways to make le frittate (plural). They are a good way to use up leftovers as well as fresh ingredients. I've had small pasta like ditalini (little fingers) as an ingredient, and at other times rice along with vegetables and cheese. As you suggested, good for any meal, or as an antipasto served at room temperature at a party.

              2. Cherylptw RE: Pryderi Sep 28, 2013 10:29 PM

                When eggs are on sale, I buy 5-6 dozen because they keep for months. I'm in the camp of freezing hard boiled eggs also. My local supermarket has a salad bar and I've seen them stock it with frozen and thawed chopped hard boiled eggs.

                I would chop them up, store in a ziplock or use a vacuum sealer and freeze. Can be used in egg salad, potato or other salads. It lasts about a month frozen.

                1. Caroline1 RE: Pryderi Sep 29, 2013 06:20 AM

                  I agree with those who say just keep them on a shelf in the fridge. If you want to "freshen" them after they've been there a while, just put as many eggs as you need in a bowl of warm water for a couple of minutes or so. It will "re-center" the yolk and pull the white back together almost like new. If you fry them, the yolk will be higher than if you didn't, and when boiled the yolk will be more centered. Good luck!

                  1. ipsedixit RE: Pryderi Sep 29, 2013 06:24 AM

                    freezing hard boiled eggs = bad

                    Confit of hard boiled eggs = good

                    2 Replies
                    1. re: ipsedixit
                      Pryderi RE: ipsedixit Sep 29, 2013 03:11 PM

                      OK, I understand confit with duck where you use the fat to seal out oxygen. How does this technique work with hard boiled eggs? Do you mean wrap the egg in a fatty meat similar to a scotch egg?

                      1. re: Pryderi
                        ipsedixit RE: Pryderi Sep 29, 2013 04:32 PM


                        Basically ensconce in animal fat. I prefer chicken.

                    2. m
                      mdzehnder RE: Pryderi Oct 19, 2013 10:28 PM

                      Out of curiosity, how many eggs do you have? We go through nearly two dozen a week, and there's only two of us!

                      1. j
                        Juicybumps RE: Pryderi Apr 16, 2014 11:24 PM

                        Hard boiled frozen egg whites are pretty rubbery and wet. I have used rubbery eggs in egg salad sandwiches with chopped celery and onion on toasted or crusty chewy fresh bread. If the rubber is cut into small enough pieces the celery sings it's crunches! If the creamy (mayo)- crunchy-rubber, mix with a touch of dry mustard it can be edible.

                        1. s
                          Shelah RE: Pryderi Apr 17, 2014 01:44 PM

                          When I was a teenager,I worked for Wendy's and one of my jobs was filling the salad-bar and the boiled eggs were always chopped and frozen that we used.We had to thaw them for a couple of hours in the walkin cooler, before we could put them in the salad-bar.

                          1 Reply
                          1. re: Shelah
                            smtucker RE: Shelah Apr 17, 2014 02:08 PM

                            One of the many reasons that the Wendy's salad bar was a financial failure.

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