507584 Tue Apr 08 23:52:27 -0700 2008 5 31 Home Cooking 0 3575914 I have egg whites (used only the yolks for mayo) sitting in a tupperware container in my fridge for a week now. Is it still safe to use these? My cookbook (Julia Child's Kitchen Wisdom) said to throw out mayo after a week, so I'm guessing these might be unusable by now, too. Tue Apr 08 23:52:27 -0700 2008 107374 bmorecupcake 1 3576121 Egg whites have a long shelf life. Smell it, if it's ok, then put them in the freezer. Frozen then thawed egg whties make much better meringues, for some reason. Wed Apr 09 05:18:02 -0700 2008 3575914 81926 Roland Parker 2 3585608 It has to do with the water content. Freezing dries up some of the water. Fri Apr 11 15:00:15 -0700 2008 3576121 34604 sweetie 3 3586225 Would you freeze egg yolks, too? Fri Apr 11 18:44:33 -0700 2008 3585608 162977 sarah galvin 4 3587062 I have never frozen egg yolks, perhaps Roland has. I have seen egg beater like products that are whole eggs frozen...but not just the yolks frozen. Sat Apr 12 08:20:02 -0700 2008 3586225 34604 sweetie 1 3585615 Rose Levy Beranbaum in her book The Pie and Pastry Bible says egg whites will keep in your refrigerator for ten days. After that I'd throw them out. Fri Apr 11 15:02:15 -0700 2008 3575914 139725 janniecooks