Learn the simple physics behind why a whole egg will crack if you put it in the freezer. Discover what happens to the liquid inside as it freezes.
1 Answer
Eggs crack in the freezer because the water inside them expands as it freezes, increasing the volume and causing the shell to break. Freezing raw eggs in their shells is not recommended.
Detailed Explanation:
The primary reason eggs crack when frozen is due to the expansion of water. Eggs are composed of a significant amount of water, both in the yolk and the white (albumen). When water freezes, it expands by approximately 9%. This expansion creates internal pressure within the egg. The eggshell, while seemingly strong, is porous and rigid. It cannot accommodate the increased volume caused by the freezing water. As the water inside the egg freezes and expands, the pressure builds until it exceeds the shell's structural integrity, leading to cracks. The cracks can range from hairline fractures to complete shattering of the shell. Furthermore, the egg's contents can leak out, leading to a messy situation and potential freezer burn. It's important to note that this process occurs with raw eggs still in their shells. Cooked eggs, or raw eggs removed from their shells and properly prepared, can be frozen more successfully.
Pro Tip:
To freeze eggs safely, crack them open, whisk the yolks and whites together, and then freeze the mixture in an airtight container or freezer bag. This prevents the expansion from cracking the shell and allows for easier use later. You can also freeze yolks and whites separately if needed for specific recipes.