After separating them from the yolk, raw egg whites should be transferred into a clean airtight container and stored in the fridge right away (at 0–4°C / 32–39°F).
⏳ Safe storage: 2 to 4 days. In ideal conditions, you may stretch it to 5 days, but always with caution.
Example: If you make a custard and are left with egg whites, write the date on the container and use them quickly to make meringue or financiers.
Pasteurized liquid egg whites sold in bottles are safer for raw consumption, but they don’t last forever once opened.
📦 After opening: 5 to 7 days on average, depending on the product. Always check the label.
✅ Keep tightly sealed and refrigerated.
If you often end up with leftover whites, freezing is your best option. It’s safe, simple and avoids waste.
🧊 Freezer storage: up to 6 months, or even 12 months if properly packed and kept at a steady -18°C (0°F).
💡 Pro tip: Freeze egg whites in ice cube trays for easy portioning. Once solid, transfer to a labeled freezer bag.
FAQ: Will frozen egg whites whip properly?
Yes! Let them thaw in the fridge before use. Perfect for making mousse or macarons.
Always inspect before using. Even within the date, spoilage can occur:
🛑 If in doubt, throw it out.
Good to know: Raw egg whites are normally clear and thick. If they turn cloudy or watery, they may be off.
Don’t let them sit! Here are some creative and useful ways to use your extra whites:
In summary, understanding proper egg white storage helps avoid food waste and ensures food safety. Whether in the fridge or freezer, always check the smell and look before use!
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