Freezing at temperature below −6° C (21°F) produces irreversible physico- chemical changes (gelation) in egg yolk. Colloid milling of yolk inhibited gelation to a large extent. None of the many chemical substances examined inhibited gelation and produced a yolk of normal flavor. Very quick freezing combined with rapid thawing had a pronounced gelation inhibiting effect. Frozen shell eggs that were defrosted by dielectric heating did not thaw uniformly.