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Storing Egg Whites - what are my best options?

post #1 of 3
4/16/09 at 4:22am
Thread Starter 
I know there is information around about freezing egg whites in ice cube trays and such, but I prefer to hear the advice first hand as it were.

I'm just starting to have a go at basics like mayonnaise, fresh custards etc. When using recipes like these that require egg yolks only, what do you do with the unused egg whites?

If you store them, what is your preferred method, and how long can you store them for?

If you are able to recommend a storage option, how versatile are they afterwards - for instance, can they be used for omelettes or to make meringues? What are they no longer any good for?

As always, your advice is appreciated - thanks.

Andy.
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post #2 of 3
4/17/09 at 6:15am
i used freeze egg whites a lot when back in my country since a lot of our dessert used a lot of yellow egg , but never put in ice cube , usually i use small plactic bag that been weight on some recipes that use egg whites.

if you freeze it they can store for a long time , but i never used it if over month.

this one i'm not 100% sure about if frozen can still make meringue but i think they can. because some of my recipes that use egg whites that i had frozen , they all needed to whipped into peaks so i think they can.


i hope that help :D
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post #3 of 3
4/17/09 at 6:19am
Thread Starter 
Yes, thanks HIME. It's personal experience I value, so your post is most welcome.

Andy.
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