The best way to freeze your eggs is through a method known as vitrification. In this case, the eggs are quickly frozen in liquid nitrogen. This quick-freezing method prevents fluid in the eggs from turning to ice, which can cause damage during thawing.
The other method of freezing eggs is known as controlled or slow freezing, in which the eggs are frozen more slowly. Since eggs frozen using the slow-freezing method are more likely to form ice crystals and have lower survival rates, nearly all major clinics now perform vitrification.
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