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Storing Egg Whites?

post #1 of 8
Thread Starter 
When I only need one or two egg yolks I normally just toss the whites. But the past two days I've separated more than a dozen eggs, just for the yolks.

Is there any way to store the whites? I don't mean for a couple of days in the fridge, but long term.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #2 of 8
 I just freeze them.  Either freeze in an air tight container or to make individual whites for future use pour into an ice cube tray, freeze and again, store in an air tight container or freezer bag.
"Ye can lead a man up to the university, but ye can't make him think."

Finley Peter Dunne
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"Ye can lead a man up to the university, but ye can't make him think."

Finley Peter Dunne
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post #3 of 8
Thread Starter 
Thanks for the tip.

Does freezing effect their characteristics? That is, could I still use them for things like merengue and such after they were frozen?
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #4 of 8
I save a lot of egg whites, and just go ahead and freeze them.  While merengue is not on the list of things I make, the whites are used in omelets and other cooking with results that seem no different than fresh eggs or fresh egg whites.
Schmoozer
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Schmoozer
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post #5 of 8
You can also keep them in a fridge for a  longer period of time and make meringue out of them.  You can make meringue layers and make delicious cakes. 
If you like you can try my coffee cake recipe with meringue layers at www.homemade-cake-recipe.com/easy-coffee-cake-recipe.com
You can also cover the layers with melted chocolate and smear whipped cream place some raspberries on top, cover with a second player, smear more whipped cream and you have a great cake that I swear everybody loves. 
post #6 of 8
I haven't tried to do make a merengue with frozen whites but it would be worth a try.

  The way I see it, ice crystals do have a destructive effect on protiens and subsequently change most food characteristics when frozen.  The quicker the freeze, the smaller the ice crystals and the less change that does occur.

  However, merengues are basically whipping the begeezus out of egg whites which I think does more damage to the protiens so I don't see why they wouldn't work after freezing.
"Ye can lead a man up to the university, but ye can't make him think."

Finley Peter Dunne
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"Ye can lead a man up to the university, but ye can't make him think."

Finley Peter Dunne
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post #7 of 8
I've heard mention in here that thawed frozen egg whites make better meringues than fresh...whether that's an urban myth or not I don't know
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #8 of 8
Yeah i also confused that the frozen egg white makes better meringues than fresh , because somebody told me that if you froze certain food the taste change. Will, maybe in egg that true .Don't think so ,just want to try it.
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