10 Foods You Should NEVER Freeze (and 6 Surprising Ones You CAN)

13. Bread You CAN Freeze (Sliced Bread, Sourdough)

Freezing bread is a classic pantry-saving move, and it actually protects the texture better than refrigeration. Bread stales faster in the fridge because the starches crystallize; in the freezer, staling slows and freshness holds. Slice loaves before freezing so you can toast individual pieces straight from the freezer without thawing. Wrap loaves or slices tightly to prevent freezer burn and maintain crumb integrity. Thaw at room temperature for a few minutes or pop frozen slices directly into the toaster for crisp edges and a warm interior. Artisan loaves benefit from being double-wrapped and used within a few months for best taste. This simple practice is a reliable way to cut food waste and keep morning routines effortless.

14. Beaten Raw Eggs You CAN Freeze (Beaten Eggs, Egg Yolks)

Raw eggs removed from their shells freeze much better than eggs left whole in their shells. Beat whole eggs lightly before freezing in airtight containers or measured ice cube portions to make future baking and scrambling effortless. Separate yolks and whites if recipes require one or the other. Yolk texture can become gelatinous unless you add a pinch of salt or sugar before freezing—just note which you used. Label containers with the number of eggs or volume, and store for months. Thawed eggs blend well into batters and cooked dishes, and they’re a convenient shortcut for busy mornings. This technique makes egg-based meal prep and baking faster while avoiding the safety issues of cracked, frozen shells.