How to Use Frozen Egg Whites
Egg whites are used in making meringues, cakes and many other dishes. Unlike egg yolks, the whites of an egg contain no cholesterol and can therefore sometimes be substituted for whole eggs for healthier dishes. Egg whites freeze easily, with very little change to the consistency of a fresh egg white. If you use a lot of recipes calling for egg whites, or you have been using egg yolks and have a lot of egg white left over, it makes sense to freeze the whites for later use. Does this Spark an idea?
Instructions
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Thaw frozen egg whites by placing the container of egg whites in your refrigerator overnight. If you've frozen them in single servings -- the white of one egg -- place the amount your recipe calls for in a bowl together.
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Remove the egg whites from the refrigerator and place the container of egg whites on the counter. Allow them to come to room temperature, about 20 to 30 minutes. During this time prepare your other ingredients for the recipe, if applicable.
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Whisk the egg whites to blend them to a smooth or fluffy consistency, as indicated by your recipe. For recipes calling for one fresh egg white, use two tbsp. of thawed egg white.
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Cook the dish as you normally would if you were using fresh egg whites.
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Tips & Warnings
To freeze egg whites, just place them in an ice tray.
Do not use thawed egg whites in dishes that are not cooked.
References
- Photo Credit Jupiterimages/Goodshoot/Getty Images
