How to remove most water from food when cooling them down before putting to a refrigerator? Today I baked some liquid eggs, see the picture below. After baking, there was no liquid in the eggs any more. I waited till them became lukewarm, and put them inside a plastic bag used for packaging frozen vegetables before. I continue to keep the bag of baked eggs at the room temperature, and after a while, I found a lot of water dripping from the outside of the bag.

I doubt that the bag is leaking. But why is there so much water?
The liquid eggs are no longer liquid, why give off so much water when cooling down?

Shall I avoid the water before putting the baked eggs into the freezer?

How can I deal the water from cooked food better than letting the water dripping from the bag?

I remember after I baked a turkey and put its pieces in plastic bags into the freezer, I found some ice in the same bags. Did the ice also come into being for the same reason as the water from the baked eggs?
The answer to your question is pure and simple. Condensation. Anytime you put anything into plastic that is not cold it will cause it to sweat. The best way to freeze anything is to place it in your freezer, uncovered and unwrapped immediately or within 5 to 10 minutes after removing it from the oven. Once it is frozen, and that should take anywhere from1 to 2 hours depending on what you are freezing, remove it from freezer and wrap quickly and immediately, making sure it remains well frozen, then return to freezer.This is called flash freezing and is the best way to keep the integrity of your food intact.  When defrosting your food, especially if it is something like a piece of frosted cake, unwrap the item as soon as you remove it from your freezer, then let it defrost. Hope this helps!