The Right Way To Freeze Egg Whites

The best way to freeze and use egg whites

There's no need to whisk egg whites, add salt, or perform any other preparation before freezing them. The way you freeze the whites is key to preserving them effectively while maximizing space. One approach is to pour the egg whites into ice cube trays, using about one egg white per cube. Freeze them overnight, then remove the cubes (silicone trays are particularly effective for this). Place as many cubes as will fit comfortably into a heavy-duty freezer bag, allowing you to store multiple servings and use them one at a time.

Alternatively, you can pour the liquid egg whites into a freezer bag, filling it with as many as you might need for a single recipe. Be sure to press out as much air as possible before sealing the bag. Lay it flat on a baking sheet to freeze, which allows for easier stacking of several bags in your freezer. Frozen egg whites maintain their quality for about six months before they start to deteriorate.

When you're ready to use them, thaw the egg whites in the refrigerator (avoid thawing them on the counter) for a day or two. Approximately two tablespoons of egg whites is equivalent to the white of one egg, and you can use them just like fresh egg whites, including as a substitute for baking soda in recipes. It's important not to refreeze egg whites, as this can introduce harmful bacteria and compromise their quality. Always remember to wash your hands, surfaces, and utensils thoroughly when handling raw eggs.