Tip - Freezing Egg Whites

Not a recipe but a tip that I have shared with lots of friends who have found it really useful so I thought it may be helpful here too.

Method

If you have a recipe that only requires egg yolks and you don't want to use the egg whites straight away (or within a couple of days from the fridge), tip each one into a small plastic pot with a lid and pop it in the freezer. You can then remove the frozen egg white disc (pouring some hot water over the back of the pot helps) when needed, or wrap it in cling film and put it back in the freezer. Then you can use the pot again!

I keep a bag of egg white discs in the freezer, so when I have a recipe that calls for them, I don't need to crack any eggs and find a use for the egg yolks*. Freezing them individually makes it easier to keep track of how many you have - if a recipe calls for 3 egg whites, just defrost 3 discs!

Pop the disc(s) in a bowl to defrost for a couple of hours before using (or leave in the fridge overnight) - they are as good as new!

Ingredients

Egg Whites 1 Or More

Hints 'n' Tips

Comments

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Good idea I've never had the courage to try it before I always make something with 'em. Posted to the 'new recipes' good idea too.rather than tip section on the recipe.Can it be done with the yolks?
Hi Cocinero. I really recommend it. Egg yolks don't freeze as well in my experience. You can do it and it works better if you add a little pinch of salt and a splash of water but I tend to use them up instead, as above. Personally I tend to use more yolks than whites, and make meringues etc. once I've got a stash in the freezer. If you tend to use more whites though, it's worth giving the frozen yolks a go.
I should have said to add a little pinch of sugar instead of salt when freezing egg yolks if you know they will be used for sweet recipes, and label accordingly.
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