Photo of a white-shelled egg by Michael Houtz, Penn State

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Frozen eggs can be a challenge for both flock owners and consumers. Freezing can happen in the coop in cold weather, but it can also happen in storage conditions that are too cold.

The freezing point of whole eggs is 31°F. Raw shell eggs should never be frozen. However, the USDA provides some guidance for if it accidentally happens. When a shell egg freezes, the contents inside expand, which can cause cracks in the shell. Cracked, frozen eggs should be discarded. If the shell is intact, keep the egg frozen until ready to use, then thaw in the refrigerator.

If this happens to your eggs, you will likely see changes in egg properties. The yolk is the part that is most affected. Raw egg yolk undergoes gelation and thickening when frozen, especially at very cold temperatures below 21°F, and retains this gel-like consistency after thawing. This results in undesirable appearance and texture. It will also not mix as expected with other ingredients. This gelation is one reason why liquid egg products may contain added sugars or salts for stability and consistency. The albumen, or egg white, is less affected by freezing.

The following images depict an egg that was frozen solid, then thawed.

A white-shelled egg that was frozen solid. There is a large crack in the shell, exposing frozen shell membrane and albumen. — A large crack can be seen in the shell of this frozen egg, exposing shell membrane and albumen.

An egg that was frozen solid. The shell has been removed so the albumen can be seen. The area exposed by the crack in the shell is lighter in color. — When the shell is removed, the area exposed by the crack is lighter in color.

An egg that was frozen solid, but is beginning to thaw. The albumen is returning to its original consistency typical of a raw egg. Some albumen is still frozen and clinging to the yolk. — As the egg begins to thaw, the albumen returns to its normal raw consistency.

An egg that was frozen solid. It is now completely thawed to room temperature. The yolk is cut in half and is no longer loose and flowing. It maintains its shape in two distinct pieces. The albumen has returned to a normal consistency. — The egg has thawed completely. The yolk has been cut in half and maintains its shape. It no longer has the loose, flowing consistency typical of a raw egg yolk.

It is best to prevent eggs from freezing altogether to prevent changes in egg properties and reduce food safety risks.

Monitor coop temperatures. Simple thermometers are cost-effective and should be placed at bird-level.
Heaters may be used in coops to keep temperatures above freezing, but be cautious of fire risks. Gas-based heaters are higher risk. Use guards and shades for heat lamps. Heaters in general should be away from flammables such as litter, kept free of dust, hung securely with chain, and out of reach of birds. When possible, use heaters with automatic safety switches to turn them off if they overheat or fall.
Prevent floor eggs! Eggs laid outside of designated nesting spaces may be missed during collection. This can lead to decreased freshness and quality, dirty shells, and frozen eggs if in cold locations. Make nesting areas more attractive to hens, prevent access to known floor egg locations, and increase egg collection frequency.
For eggs laid in nests, adding more insulating materials to the nest can help prevent freezing. However, eggs should still be collected early and often.
Eggs should be refrigerated to maintain quality and freshness. Ensure the refrigerator is functioning normally and avoid placing eggs in areas that get too cold. Placing a thermometer inside can help you identify any areas that are freezing.

References

FSIS USDA. 2024. Frozen Eggs. Freezing and Food Safety. Accessed Dec. 2025.

Cotterill, O. J. 1995. Freezing Egg Products. Pages 265-288 in Egg Science and Technology. 4^th Ed. W. J. Stadelman and O. J. Cotterill, ed. The Haworth Press, Inc., New York.

Frozen egg images by Ashley Bigge, Penn State.

Text reviewed by Dr. Gregory Martin and Torey Fischer.

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