5+ Amazing Egg White Recipes to Use Up Leftover Egg Whites (2024)

FAQs

How long do leftover egg whites last in the fridge? ›

Store in the fridge for up to four days. Whites in an airtight container will also keep in the fridge for four days. Freeze egg whites in an airtight container for up to six months.

Egg whites will last in the fridge up to four days. They should be stored in an airtight container. Once out of the shell, egg whites will become thinner and less bouncy, but they're still safe to use.

Fresh egg whites can be separated from yolks and safely frozen for up to a year, but are best when used within 2 months. Freezing is a great option when you've made a particularly yolk-heavy recipe like hollandaise sauce, and find yourself with leftover egg whites that you don't plan on using right away.

Liquid egg products without an expiration date can be stored at 40 °F or below for up to seven days. Once opened, use within three days. Don't freeze opened cartons or refreeze frozen cartons that have been thawed.

Packaged liquid egg whites are great for making muffins or waffles because they can be easily measured. When making an omelet or egg sandwich, simply pour liquid egg whites into the skillet and the eggs will cook lightning fast.

Liquid Egg Products

Your Eggland's Best Liquid Egg Whites may have spoiled if the color of the egg whites has changed or if they have a foul or rotten egg smell (sulfur). Do not use the product if it has these signs.

In case you have separated your eggs for some preparation and you have leftover egg whites, you can keep them in the refrigerator for about 2-3 days, while the egg yolks for 1-2 days.

Information. Eggs may be refrigerated three to five weeks from the day they are placed in the refrigerator. The "Sell-By" date will usually expire during that length of time, but the eggs will be perfectly safe to use. Always purchase eggs before the "Sell-By" or EXP (expiration) date on the carton.

Fresh egg whites will whip up quicker and be more stable than whites from older eggs. Eggs are easiest to separate when they are cold but they are easiest to whip up effectively when they are at room temperature.

Eggland's Best 100% Liquid Egg Whites should be kept refrigerated and used within seven (7) days of opening. Unopened cartons, kept refrigerated, are good until the "Use By" date printed on each package.

Why do hard-boiled eggs give you gas but not scrambled eggs? ›

Why do hard-boiled eggs cause gas but scrambled don't? A boiled egg's internal pressure increases and pushes the hydrogen sulfide gas from the egg white towards the yolk, which may cause gas for some people.

Use them in twirly meringues, frothy co*cktails, and the fluffiest coconut cake. So, you made a rich, eggy custard or dabbled in homemade mayonnaise, and now you've got a batch of leftover egg whites and no clue what to make with them. Good news: You don't have to resort to a sad, soggy egg white omelet.

Save leftover egg whites.

They last for weeks in the refrigerator and months in the freezer. Thawed frozen egg whites whip up perfectly.

Liquid egg products should be refrigerated at all times and eaten within two to six days of purchase, or they can be frozen. Refrigerated liquid eggs can be place unopened in the freezer and stored for up to one year. Defrost only as needed, as frozen eggs cannot be refrozen once thawed.

Eggland's Best 100% Liquid Egg Whites should be kept refrigerated and used within seven (7) days of opening. Unopened cartons, kept refrigerated, are good until the "Use By" date printed on each package.

Or add it to a hot compost pile. If you know of someone near by with a dog or pig, you could offer it to them. Store a week's worth in the freezer then have them pick it up. I would find a way to boil just the yokes so I could do the other things with the uncooked egg whites since there are so many ways to use them.

Don't be tempted to continue: Go too far and the meringue will start to weep (i.e., release water) and form clumps that can't be easily incorporated into a batter. To fix broken, overbeaten egg whites, you can add an additional white and whisk briefly, just to incorporate its moisture into the original group.