Freezing egg whites; does this work?
I am making a Bearnaise sauce today, and will have lots of leftover egg whites. I'd like to save some of them for a chili relleno batter, but I won't be making the rellenos for at least a few days or more. Can I freeze the egg whites successfully? Zip lock bag or plastic container with lid?
Or, do I just toss them?
Thanks (already tried the search option on CH with no hits)
Yes, they freeze just fine. I made meringues last week with whites that have been frozen at least six months. The trick is to freeze them completely air-tight, or else they'll evaporate, the way ice cubes do. Ice cube trays work, just be sure to use freezer-thickness Zip Locks, not regular ones. I freeze them in twos and threes (because the egg white recipes I use call for those quantities) in half-pint Mason jars, with a piece of plastic wrap in between the jar and the band/lid and the number of whites marked on the lid.
Yes you can, just make sure you write how many egg whites you have on the container so you'll know.