Why do chicken eggs not freeze in a shell?

Here's how it works:

* Water expansion: When water freezes, it expands. If an egg were to freeze solid, the expanding ice crystals would break the shell.

* Proteins and other molecules: Egg whites contain proteins like albumin, and the yolks are full of fats, proteins, and other molecules. These substances act as antifreeze agents, lowering the freezing point of the water in the egg.

* Supercooling: Even though the egg's freezing point is lowered, it doesn't mean it won't freeze at all. Instead, the egg can supercool, meaning the water in the egg can remain liquid even below its normal freezing point. This is because it needs a nucleation site, like a dust particle, for ice crystals to form.

* Partial freezing: While the entire egg won't freeze solid, some of the water may freeze in the egg's shell. However, this ice formation is usually very slow and occurs in small, dispersed crystals that don't cause significant pressure on the shell.

However, freezing eggs still damages them:

* Textural changes: While the shell may not crack, freezing changes the egg's texture. The proteins denature, making the egg white watery and the yolk grainy after thawing.

* Loss of quality: The freezing process can also impact the nutritional content and overall quality of the egg.

Therefore, although chicken eggs don't freeze completely in the shell, it's still recommended to avoid freezing them if you want to maintain their optimal texture and quality.