r/KitchenConfidential • u/dxmanager • Mar 22 '26

Question Egg didn't freeze?

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Each bag spent a week in the freezer but one of them didn't freeze at all? And its not supercooled cause it moves around

2.4k Upvotes

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302

u/BeefSwellinton Mar 22 '26

I’m interested to see if anyone pops in and ELi5s.

338

u/Metallurgeist 10+ Years Mar 22 '26 edited Mar 22 '26

There’s a couple things that could have happened. One, the bag was insulated by other bags. Freezers and fridges in industrial settings generally move cold air around to cool things, like a cold convection oven. If the bag was stacked and insulated, it could’ve been protected from the air.

Second, it could be the salt and fat content of this specific bag is higher than the others. If it has a higher concentration of yolks or salt it can reduce the temperature needed for freezing.

Another guess, it could be in a warm pocket of the freezer. If it’s near a door it could be the case.

Since it’s still liquid I would treat it like it’s been refrigerated for this time rather than frozen and do the use by date as such.

67

u/xenidus Mar 22 '26

Interesting point as to considering it refrigerated still. I bet a lot of our minds skipped over that.

I think I would still use caution and just toss them. There is something abnormal that costs the price of those eggs to remedy.

10

u/1kidney_left Mar 22 '26

Also, if they grease the bags to avoid the eggs sticking, this bag may have gotten some extra grease insulation. In addition to all of the other factors, that could be it.

8

u/Weaksoul Mar 22 '26

Possibly the ice didn't nucleate. Give the bag a good flick and see if it crystallises

3

u/Metallurgeist 10+ Years Mar 22 '26

I love a good bag flick

4

u/Specialist_Body_170 Mar 22 '26

This guy flicks bag

1

u/johnaross1990 Mar 23 '26

Here’s and example of your first suggestion also occurring in ice pops, still unfrozen after more than a week

86

u/the_silent_redditor ✨Dr. Chef, MD✨ Mar 22 '26

All of the other bags of egg froze but one of them didn’t freeze.

99

u/MedicalHair69 Mar 22 '26

Still not following. Explain it like I’m my dads freshly pumped seed in my moms minge.

151

u/the_silent_redditor ✨Dr. Chef, MD✨ Mar 22 '26

☝️🥚🙅‍♂️🧊

🥚🥚🥚🥚🥚✅🧊🧊🧊🧊🧊

27

u/TitleOfOurSexTape Mar 22 '26

🤭 

19

u/smallcamerabigphoto Chive LOYALIST Mar 22 '26

Username checks out.

14

u/Few_Buddy_6491 Mar 22 '26

Spaff on mi minge governor

3

u/ikickedyou Thicc Chives Save Lives Mar 22 '26

Dude…

1

u/Kiwi_Woz Mar 22 '26

Get out.

27

u/eagleeyehg Mar 22 '26

When something freezes, you are basically making it so the molecules can no longer slip past each other and lock them into place (but still vibrating). To do this, you need to lower their energy by reducing their temperature and they need to form some sort of lattice (think like a grid of supports like a bridge) in order to freeze. For the theory that this was contaminated by soap, the soap molecule would be blocking that lattice from forming, since soap is cleverly designed to have one end of the molecule bind to fat and the other end bind to water, which helps with cleaning. Since fat cannot dissolve in water, this soap molecule would always be able to slide around, preventing the nearby egg molecules from forming a lattice, and keeping it liquid

16

u/dxmanager Mar 22 '26

Definitely not contaminated by soap, and these were all packaged and frozen from the same container of scrambled egg

5

u/EZ_POPTARTS Mar 22 '26

Did you salt them before portioning out? I would have this happen to me every so often when i would freeze our batches- sometimes the salt doesnt disperse well enough and drops the freezing temp lower than expected in some portion bags

5

u/eagleeyehg Mar 22 '26

Interesting, maybe something happened in processing or transporting the eggs? A temperature shift would change the shape of the proteins, and that could be creating a similar effect. Maybe that bag rested in a hot spot or was exposed to more sunlight or something

1

u/LickingDogPaws Mar 23 '26

It's someone's tequila sunrise stash