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Dec 25, 2008 06:54 AM

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)

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  1. It is entirely possible and a good thing to do with lots of leftover egg whites, yes. The stereotypical way to freeze them is to fill ice cube trays if you have them and then bag them up.

    2 Replies
    1. re: HaagenDazs

      I made Pisco Sours last night with some leftover egg whites - not frozen though.

      1. re: MMRuth

        There ya go! What better way to use up egg white! And if you don't have Pisco in the house there are plenty of other cocktail recipes that use egg whites.

      1. 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.

        1. Yes you can, just make sure you write how many egg whites you have on the container so you'll know.