How to Save Egg Whites

A cracked whole egg

Egg whites are low in cholesterol, fat and calories, yet high in protein, making them an ideal ingredient in sauces, casseroles, baked goods and breakfast dishes such as omelets. A whole egg can keep safely in the refrigerator for up to three weeks, but once an egg is cracked and separated, it becomes highly perishable. Freezing preserves separated egg yolks for future use.

Things You'll Need

• Fork
• Sieve
• Airtight sealable food container

Instructions

1. Stir the entire quantity of egg whites lightly with a fork once the whites have been separated from the yolks.

2. 

   A kitchen sieve strains the egg whites.

   Pour the egg whites into a sieve, with a bowl underneath to catch them after straining.

3. Pour sieved egg whites into an airtight food container, leaving about 1/2 inch at the top for expansion. Cover and freeze for up to 12 months.

Tips & Warnings

• Use frozen egg whites in recipes as you would fresh egg whites after thawing for one day in the refrigerator. Substitute 2 tablespoons of thawed frozen egg whites for every single egg white needed in the recipe. As an alternative to storing all of the egg whites together, store them in single portions. Freeze two tablespoons of egg white in each cup of an ice cube tray and then transfer to an airtight food container for long-term storage. Thaw only the "egg white cubes" you need for each use.

• Do not freeze whole eggs in their shells or hard-boiled eggs. Cook eggs to a minimum temperature of 160 degrees before serving. Cook meringue made from egg whites in a 350-degree oven for at least 15 minutes.

References

• University of Missouri Extension: Quality for Keeps: Freezing Meat, Poultry, Fish, Eggs and Dairy Products
• University of Arizona Cooperative Extension: Facts about Eggs and Food Safety

Resources

• The Accidental Scientist Science of Cooking: Eggs