What I do with leftover egg whites (2024)

FAQs

How long do leftover egg whites last in the fridge? ›

Store in the fridge for up to four days. Whites in an airtight container will also keep in the fridge for four days. Freeze egg whites in an airtight container for up to six months.

Fresh egg whites can be separated from yolks and safely frozen for up to a year, but are best when used within 2 months. Freezing is a great option when you've made a particularly yolk-heavy recipe like hollandaise sauce, and find yourself with leftover egg whites that you don't plan on using right away.

If the container for liquid products bears a Use-By date, observe it. Liquid egg products without an expiration date can be stored at 40 °F or below for up to seven days. Once opened, use within three days. Don't freeze opened cartons or refreeze frozen cartons that have been thawed.

They can be used anywhere you'd use a whole egg, including in omelets, scrambled eggs and baking. And because boxed egg whites are pasteurized, you can also safely add them to things like smoothies and salad dressing to up the protein content.

Eggland's Best 100% Liquid Egg Whites should be kept refrigerated and used within seven (7) days of opening. Unopened cartons, kept refrigerated, are good until the "Use By" date printed on each package.

First, there's the smell test. If your egg whites have a strong, sour aroma, then it's time to say goodbye. Second, visually inspect the egg whites. If they've become discolored or have developed a pink or brown tint, or you see signs of mold, these are clear indications of spoilage.

Egg whites can also be frozen by themselves. Refrigerate leftover cooked egg dishes and use within 3 to 4 days. When refrigerating a large amount of a hot egg-containing leftover, divide it into several shallow containers so it will cool quickly.

The USDA sets forth food safety guidelines recommending that egg whites be stored at temperatures below 40°F and used within 2-7 days of opening.

There are several awesome ways to use up egg whites, but the first thing to know is that egg whites freeze very well. If you're making a fluffy, moist yellow cake, chances are you aren't also going to make a decadent pavlova that same day. But frozen egg whites still whip up nicely when thawed!

While fresh, room temperature egg whites will whip up more easily, separating the egg white from the yolk can be less complicated when your eggs are cold. For better results, separate the eggs when you remove them from your fridge and allow the egg whites to warm up to room temperature for approximately 30 minutes.

How to keep egg whites together? ›

Use vinegar

Poaching an egg in a little vinegar helps the egg maintain its form while poaching. The vinegar helps the egg whites cook faster, allowing the egg to better stay together. Just adding about a Tablespoon of vinegar to your water can make all the difference.

Omelettes – Either an egg white omelette or add extra whites into a standard omelette. Egg ribbon soups – Add extra egg whites into Asian soups with egg ribbons, such as Chinese Chicken Corn Soup and Hot & Sour Soup. Homemade clumpy granola – Egg whites are used to make clumpy granola.

Liquid egg whites are a great alternative to eggs for individuals who need to lower their cholesterol levels or increase protein intake. Chino Valley Ranchers Organic Liquid Egg Whites are fat-free and carb-free, making it the perfect option for health-conscious individuals.

Salmonella is common in eggs and can lead to food poisoning. Egg whites are as much of a risk as egg yolks. If you do eat eggs, make sure they are fully cooked first, since eating a raw egg puts you at a greater risk for contracting salmonella.

In case you have separated your eggs for some preparation and you have leftover egg whites, you can keep them in the refrigerator for about 2-3 days, while the egg yolks for 1-2 days.

Over-Beaten Egg Whites: If egg whites are beaten past the point of stiff peaks, the matrix of proteins will begin to break down and the foam will collapse. The egg whites will become grainy, watery, and flat. They can not be salvaged.

Everyone is advised against eating raw or undercooked egg yolks, whites or products containing them. Eggs and dishes containing eggs (such as quiche and casseroles) should be cooked to 160 °F (71.1°C). Some unbroken fresh shell eggs may contain certain bacteria that can cause food borne illness.