How to Freeze Egg Whites in a Muffin Tin

Rather than discarding them, use leftover egg whites to make meringue cookies.

Some recipes call for just the egg whites or egg yolks, leaving you with unwanted leftovers that usually end up in the garbage. However, it's possible to preserve egg whites by freezing them. They can be used up later in recipes such as meringue cookies, angel food cake or in meringue toppings for pies and cakes. Due to their rubbery texture, egg whites are not negatively affected by being frozen.

Things You'll Need

• Fork
• Labels and pen
• Container or large resealable bag

Instructions

1. Crack the eggs and separate the egg whites from the egg yolks, making sure no egg yolk remains.

2. Pour the egg whites into the muffin tin, so that each muffin cup contains the whites from one egg. You can beat the egg whites using a fork, though this isn't necessary. As an alternative, you can pour the egg whites into a bowl or cup, beat each egg white and then pour into the muffin tin. You do not need to add any sugar or salt.

3. Put the muffin tin into your freezer until the egg whites become firm.

4. Remove the egg whites from the muffin tin using a small knife, and transfer them to an airtight container or into a large resealable bag. If it's a small muffin tin, you can transfer the whole tin into an airtight container or resealable bag, if you prefer.

5. Place a label on the bag or container and write down the date and contents.

Tips & Warnings

• Keep egg whites frozen for up to a month. To thaw, transfer them to the refrigerator and allow them to defrost overnight.

References

• What's Cooking America: How to Freeze Eggs
• BBC: Cooking with Egg Whites
• JoyOfBaking.com: Eggs