How To: Use, Store and Freeze Leftover Egg Whites (and yolks!)

A guide to storing and freezing egg whites, plus examples of recipes to use up leftover egg whites and egg yolks.

How To: Use, Store and Freeze Leftover Egg Whites (and yolks!) from bakedbyrachel.com

So you know how I kind of have an ice cream addiction? I mean, it makes total sense not only because it’s summer but because it’s just plain delicious. Creamy homemade ice cream is the absolute best. It beats any store bought ice cream by a mile. The only problem is it lasts half as long… because it’s so freakishly delicious. When I first bought my ice cream maker I started out by making a Philadelphia style ice cream – which means no eggs. It was good. I was basically still in shock that I could make my own ice cream at home.

One day I finally took the plunge and made custard based ice cream… which requires egg yolks. Holy moly there’s no going back after you do that. Seriously. It’s scary at first because you think you’re going to screw it up… not cook the egg mixture long enough or cook it too long or have it turn into scrambled eggs! I promise, once you try it, you’ll never want to make an egg-free ice cream again. It’s just truly amazing creaminess. But there’s a problem…

What?! How could there possibly be a problem with ice cream?! Well… if it calls for egg yolks only, then you’re left with the whites and what do you do with 5-7 egg whites? You couldn’t possibly want to just toss them. I’m sure people do. We’re all guilty of wasting food every now and then… more than we like sometimes even. I’m here to tell you that you can save those beautiful egg whites and use them whenever you please! 

How To: Use, Store and Freeze Leftover Egg Whites (and yolks!) from bakedbyrachel.com

You’ll need an ice cube tray – new or used, it doesn’t matter as long as this will be it’s sole purpose. No mixing regular ice cubes and egg white cubes in the same tray k? As you break open your eggs for ice cream or whatever yolk dish you’ve got going, allow the whites to fall into one bowl and place the yolks in another. When you’re done, carefully pour your whites into a clean ice cube tray. make sure you end up with an even number of cubes. For my tray shown above, 2 cubes = 1 egg white. I like that this tray comes with a lid, that way I can store things on top of it AND not worry about spilling the liquid, plus it’s handy for when I’m trying to get the cubes out. Which btw, when it comes time for that – if you have this style with a lid, tip your tray upside down and run under some warm water. It’ll loosen up the cubes just enough so can easily pop them out and toss in a freezer safe container or bag! Mark your bag well! Ex: Egg white cubes – 2 = 1 white. You get the idea. They’re a tad yellowish once frozen so it’d be kind of nasty to confuse them with lemon/lemonade cubes if you happen to be making that. Your guests wouldn’t be so happy with that mixup. For use in a recipe, thaw whites in a clean container in the fridge.

But you’re probably wondering… what do I do with the egg whites once I save them? I’ve got you covered… not only for what to do with leftover egg whites but also egg yolks! Because sometimes you crack an egg for a white too, right? Well there are loads of yolk-tastic recipes listed below as well.

Happy baking!

Leftover egg whites:
Apple pie squares
Apple cranberry squares
Mini toasted s’more cheesecakes
Angel food cupcakes with roasted strawberries
Funfetti cupcakes
Perfect white cupcakes
Baked bang bang shrimp – Running to the Kitchen
Coconut baked onion rings – Running to the Kitchen
Pumpkin paleo pancakes – Running to the Kitchen
Homemade angel food cake – Wanna be a Country Cleaver
Spinach and egg white omelet – Eat Yourself Skinny
Egg white quiche – Shape.com
Homemade marshmallows – Smitten Kitchen
Meringue cookies – I Am Baker

Leftover egg yolks:
Boston cream pie cheesecake
Chocolate eclairs with white chocolate drizzle
Lobster rolls with homemade mayonnaise
Homemade mayonnaise
Pâte à choux: cream puffs and eclairs
Pumpkin creme brûlée – Table For Two Blog
Creme brûlée – Table for Two Blog
Hollandaise sauce – Fine Cooking
Chocolate pudding
Caesar dressing – Bon Appetit
Lemon curd – Completely Delicious
Lemon bars – Tracey’s Culinary Adventures

Ice cream:
S’more ice cream
Orange creamsicle ice cream
Roasted strawberry ice cream
Chocolate chip coffee ice cream
York peppermint patty ice cream
Strawberry and fudge swirl ice cream
Cherry chocolate chunk ice cream
Salted caramel ice cream – The Novice Chef Blog
Malted milk chocolate ice cream – Tracey’s Culinary Adventures
Peanut butter fudge swirl ice cream – Tracey’s Culinary Adventures
Apple pie ice cream – Tracey’s Culinary Adventures

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45 Responses to “How To: Use, Store and Freeze Leftover Egg Whites (and yolks!)”

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    Alaina @ Fabtastic Eats — July 12, 2013 at 7:17 am

    I LOVE this post. I always toss out my leftover yolks or whites, because, well, I never know what to do with them if I havent planned ahead! I had no idea you could store them in the freezer like this either! blowing my mind this morning haha definitely picking up some more trays (with lids! how did I not know about this either!!?) and starting to do this! Thank youuuuu!

    • Rachel — July 12th, 2013 @ 3:27 pm

      The trays make it so much easier! Definitely pick those up :)

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    Kim (Feed Me, Seymour) — July 12, 2013 at 7:33 am

    This is great! I’m always trying to figure out what to do with leftover something. My problem is more egg yolks than whites but this guide for freezing is great! :)

    • Rachel — July 12th, 2013 @ 3:27 pm

      Ice cream… there’s always room for ice cream ;)

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    Becca @ Crumbs and Chaos — July 12, 2013 at 8:43 am

    I’m guilty of throwing the whites away sometimes because I don’t want to take the time to deal with them. This is great info – thank you!

    • Rachel — July 12th, 2013 @ 3:27 pm

      I used to too! But now I just freeze and safe for another day :) It’s perfect

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    Leah | So, How's It Taste? — July 12, 2013 at 9:06 am

    Thank you, thank you, thank you for this post! I have been tossing the egg whites after making ice cream, not knowing what to do with them. I always feel so guilty wasting them. This is fantastic to have handy! Now I’m off to make guiltless ice cream. ;)

    • Rachel — July 12th, 2013 @ 3:28 pm

      Yay!

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    Tieghan — July 12, 2013 at 9:10 am

    THANK YOU!! I feel like I always end up wasting the whites becasue I leave them in the fridge to long and they go bad. This is the most perfect post. So helpful!

    • Rachel — July 12th, 2013 @ 3:28 pm

      I hope this helps a lot of people :)

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    Anne [A Squared] — July 12, 2013 at 9:26 am

    This is super helpful! Using up leftover parts of eggs always stumps me… thanks for posting!

    • Rachel — July 12th, 2013 @ 3:28 pm

      I’m glad you find it helpful! :)

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    Katrina @ In Katrina's Kitchen — July 12, 2013 at 9:52 am

    Awesome post! And I LOVE that first pic!

    • Rachel — July 12th, 2013 @ 3:28 pm

      haha thanks :)

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    Jamie @lifelovelemons — July 12, 2013 at 10:34 am

    OHhh what great ideas! Thanks!

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    Julie @ Table for Two — July 12, 2013 at 12:13 pm

    so again, we’re twins – when i was writing my ice cream post that was custard base, i wrote THE SAME EXACT thing as you..like how there’s no going back, etc etc…yup, NO GOING BACK. i love that first pic! good job with it ;) no hands! ha jk

    • Rachel — July 12th, 2013 @ 3:29 pm

      Seriously! Ever since that first time – forever ago it seems, I haven’t gone back. I won’t! :)

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    Kelli @ The Corner Kitchen — July 12, 2013 at 12:38 pm

    Love this post, so helpful! Just made a batch of ice cream last night and tossed my egg whites because I didn’t have any ideas of what to do with them.

    • Rachel — July 12th, 2013 @ 3:30 pm

      Aww bummer. Well, now you know for the future! :)

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    Mimi @ Culinary Couture — July 12, 2013 at 12:51 pm

    Great post! I’m bookmarking this page for one of those times where I have extra whites or yolks! That list of recipes is mouthwaterng!

    • Rachel — July 12th, 2013 @ 3:30 pm

      Thanks! :) I hope it’s helpful to you.

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    Julia — July 12, 2013 at 1:03 pm

    Amazing post!!!! Especially since my ice cream addiction leaves me with tons of whites.

    • Rachel — July 12th, 2013 @ 3:30 pm

      Thanks Julia! We’re in the same boat… I needed a solution ;)

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    ashley - baker by nature — July 12, 2013 at 1:25 pm

    That first picture is amazing! This is such a great – and informative – post, girl.

    • Rachel — July 12th, 2013 @ 3:30 pm

      Thanks Ashley! :)

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    Amy @Very Culinary — July 12, 2013 at 1:55 pm

    Love this!

    • Rachel — July 12th, 2013 @ 3:30 pm

      Thanks Amy! :)

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    cassie — July 12, 2013 at 3:09 pm

    Oh gosh, freezing in an ice cube tray is genius! Why have I never thought to do that? I usually end up throwing them into a plastic container and then throwing them away after 6 months. Individually portioned would be a great solution!

    • Rachel — July 12th, 2013 @ 3:31 pm

      I’ve done that too – toss in the fridge even and then it’s somehow always just slightly more than you need (5 whites instead of 4 etc)… what a pain to deal with. Individual portions is so much easier! :)

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    Georgia @ The Comfort of Cooking — July 12, 2013 at 3:10 pm

    SO smart! I had no idea you could do this!

    • Rachel — July 12th, 2013 @ 3:31 pm

      Thanks Georgia! No more wasting egg whites! ;)

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    Carla — July 12, 2013 at 9:01 pm

    My hubby and I just started raising chickens and recently talked about how we’d deal with a surplus of eggs. This is so helpful. Have you ever tried mixing the egg yolks and freezing them as well?

    Thanks so much for this post!!

    • Rachel — July 13th, 2013 @ 8:23 am

      I haven’t attempted to freeze yolks as of yet. I’ve read that they can turn lumpy. According to this post it suggests that you should stir in 1/2 tsp salt or 1 Tbsp sugar per 1-cup yolks depending on what your intended use is (sweet/savory). If you don’t know your intended use, that might be hard though. Hope that helps! It’s definitely easier to safe the leftover whites! :)

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    Tiffany | baking at tiffanys — July 13, 2013 at 3:06 am

    This is fantastic! Thanks for the tips and recipes! Love it!

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    Lauren at Keep It Sweet — July 13, 2013 at 6:47 am

    I usually just use extra egg whites to make omelettes but this is such a good idea! There are too many times where I have extra yolks and end up tossing them.

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    Nessa — July 14, 2013 at 4:51 pm

    Can you say genius? I’ll be using this trick for sure! Thankls :)

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    Krystal — July 16, 2013 at 11:23 am

    How long do you think they’ll keep though?
    I’ve frozen them before a la Nigella Lawson in a ziplock, with full intention of making a pretty pavlova, then a year later after it never happened tossed them- obviously but not sure if its a matter of weeks or months to toss.

    • Rachel — July 16th, 2013 @ 1:02 pm

      Frozen egg whites are said to last up to a full year.

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    Corinne — July 21, 2013 at 2:31 pm

    I feel kind of foolish. It never crossed my mind to freeze left over egg whites or yolks. Great guide!

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    Marcie — February 21, 2014 at 2:00 pm

    Does it change their texture or consistency at all?

    • Rachel — February 22nd, 2014 @ 8:35 am

      Freezing the egg whites? No, thawed egg whites will have the same consistency as fresh egg whites.

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    Rachel — June 8, 2014 at 10:26 pm

    When you make icecream that uses eggs do you have to partially freze it them whip it again?
    My Mum and Grandma used to make icecream using a can of Evaporative milk,, (not condensed). gelatine dissolved is a very small amount of hot water, sugar and vanilla essence (you can use other flavours – even Quik that you would normally mix in milk drinks or milo or some types of fruit)
    The first fridge we had you didn’t have tyo re-whip it at all. The later ones we do..
    We sometimes use the same recipe but add a lot more gelaitine and eat it like a creamy custard and not freeze it. Ideal for sensitive teeth,

    • Rachel — June 9th, 2014 @ 7:37 am

      I’ve never heard of an ice cream calling for gelatin before. Typically you chill the liquid in the refrigerator and then churn in an ice cream maker which gives it the body vs just being a basic liquid. You can eat it as a soft serve or freeze until solid and then enjoy.

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    Rachel — June 9, 2014 at 8:50 am

    The recipe we used to use dates back way longer before icecream makers. probably back to the 1930s or 40s as I have heard from relatives how Grandma made it.. Grandma developed Glaucoma during WW11 and gradually went blind. I know Mum and Dad hand whipped it until Mum got Sunbeam Electric Cake Mixer in the 1960s.

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    Rosemary — June 27, 2014 at 9:00 pm

    Well you learn something new every day. When some foods are subject to rationing you learn to experiment

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