How are eggs frozen?
- Published on April 18, 2021
- Updated on April 18, 2021
The vitrification process involves dehydrating harvested eggs and replacing the fluid inside the egg with a special antifreeze agent or cryoprotectant to prevent the formation of ice crystals within the egg during the freezing process. Liquid nitrogen (-196°C) is used to flash freeze the egg. At this temperature, all metabolic activity is stopped, and the egg can be stored indefinitely in this suspended animation state.
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