An impostor or Peter -- probably a pathetic GRUB -- replied:

>> My wife has made a kedgeree - which has hard boiled eggs in it - and
>> wants to know if the extra can be frozen with the hard boiled eggs
>> left in. IOW - what happens to pieces of HBE's once they're frozen?
>>
> Not recommended to freeze them.
>
> http://www.ochef.com/1160.htm
>
> Q. Can you freeze freshly cooked hard-boiled eggs?
>
> A. You won't like the result. The water in the egg white moves about and
> crystallizes when it freezes, altering the structure, so that when the
> egg is thawed, the white is both watery and rubbery.
>
> You can freeze the yolk, however, and, once thawed, crumble it on salads
> or use it for a garnish. But it won't have the smooth, almost paté-like
> texture one finds in a freshly hard-boiled egg.
>
> In either case, freezing is not really the highest and best use of a
> hard-cooked egg.


Hard-boiled egg white is like tofu in that freezing and thawing causes it to
become spongy. But sometimes you WANT a spongy texture, especially if the
ingredient in question is pretty much tasteless (which is the case both with
tofu and hard-boiled egg whites) but will be surrounded by a tasty sauce
which it can soak up. In the case of kedgeree, it's pretty much a matter of
personal taste whether freezing would be a good thing or not. If you prefer
the kedgeree with firm egg whites which have little taste, then freezing is
not recommended. If you're okay with a flabbier texture but greater sauce
absorption, then freezing would be a good thing.

Bob