Frozen Egg Whites

Our answer

Egg whites freeze very well and it is a useful way to keep leftover fresh egg whites. Freeze the egg whites individually for ease, you can freeze them in ice cube trays and then transfer to a resealable bag when solid. The US Department of Agriculture suggests that egg whites can be kept in the freezer for up to 12 months, but make sure that you label egg whites with the date of freezing, so that you use them in date order and don't have eggs whites lurking in the frezer indefinitely.

Thaw egg whites overnight in the fridge. They whisk particularly well for meringues and pavlovas and can also be used for egg white omelettes, mousses, macaroons, etc. Please note that freezing does not kill off salmonella so undercooked egg white should not be served to the very young, the very old and anyone who is unwell or has a compromised immune system.

We understand that pasteurized egg whites from cartons can also be frozen but the whites may not whisk very well when thawed, so are best used for items such as omelettes.