Can fresh eggs be placed in the freezer

Fresh eggs are generally not recommended to be stored in the freezer. Freezing can cause the internal moisture of eggs to freeze and expand, damaging the structure of the eggshell and egg membrane. After thawing, problems such as protein denaturation and poor taste may occur. But if egg yolk or egg liquid needs to be stored for a long time, it can be separated and sealed for freezing. Eggs can maintain good quality at room temperature or refrigerated conditions. The surface of eggshells has a natural protective film that can inhibit bacterial growth at refrigeration temperatures and can usually be stored for a longer period of time. It is recommended to place the egg with the tip facing downwards during refrigeration to help center the yolk and delay spoilage. If you purchase packaged eggs that have been cleaned and treated, they should be refrigerated to prevent microbial contamination.

Egg yolks or egg whites separated under special circumstances can be frozen and stored. A small amount of salt or sugar can be added to egg yolk before freezing to prevent gel, and egg white is still suitable for baking after direct freezing. Frozen egg products should be sealed and packaged to prevent moisture loss. After thawing, they should be consumed as soon as possible and should not be frozen again. Frozen egg mixture is commonly used in commercial food processing, but household operations require attention to hygiene conditions.

It is recommended to store eggs in the refrigerator compartment for daily use, with a temperature controlled at around 4 ℃. Avoid storing eggs on the refrigerator door rack as frequent temperature changes can affect their quality. Before cooking, the freshness of eggs should be checked. Eggs can be placed in water for testing, and those that sink to the bottom are considered fresh. Eggs are rich in high-quality protein and various vitamins. Reasonable storage can maximize the retention of nutritional value, and cooking with vegetables is more conducive to nutrient absorption.