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Old 03-08-2016, 01:44 PM   #1
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Can I store egg yolks or whites by themselves?

There are some recipes I want to try that call for just egg yolks or just egg whites. Can I store either of those parts rather than just dump them? How long would they keep outside the shell?

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Old 03-08-2016, 02:52 PM   #2
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Yes, you can keep them separate. Many times I've made a recipe calling for just whites, and kept yolks in the fridge to add to omelets and what not.

I would just use them within a few days.
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Old 03-08-2016, 03:04 PM   #3
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If you find you're not going to be able to use the separated raw egg within a few days, you can cook the yolks or whites as you would a scrambled egg, and sprinkle it on a green salad, in a potato salad, or a mix-in with canned tuna for a sandwich...
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Old 03-08-2016, 03:13 PM   #4
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Lightbulb

I rely on a storage chart (gleaned info) since I have lost my sense of smell.

Half an egg, i.e. with half egg yolk and half egg white - 2 days in fridge.

Egg white - 1 week in fridge - 3 months in freezer

Egg yolk (in some water) 3-4 days


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Old 03-08-2016, 09:23 PM   #5
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That's good to know. I wanted to make a custard once that called for 9 egg yolks and I had no idea what I was going to do with 9 egg whites. Actually, I still don't. Especially since the only eggs I like are scrambled.
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Old 03-08-2016, 09:29 PM   #6
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rr, I suppose you could freeze the whites in 2-egg portions, then use one of those containers with one whole egg to scramble. A little yolk goes along way if you beat the daylights out of it!
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Old 03-08-2016, 09:33 PM   #7
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Freeze the whites. Use an ice cube tray, freeze each egg white separately, then pop out and put in a ziplock. Then they're available for whatever you want later.
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Old 03-08-2016, 11:38 PM   #8
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I met a guy last year who won a bread contest by making challah bread, which requires a lot of yolks. He uses the whites to make angel-food cake.
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Old 03-09-2016, 05:12 AM   #9
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Making a pavlova is another way of using up eggwhites...if you can stand all that sugar!
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Old 03-09-2016, 08:49 AM   #10
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I do the same as Dawgluver or keep in small plastic containers if i have 2 or 3. Always mark up how many in the box. I guarantee that you will never remember!. When defrosted at room temp I have often made meringues, souffle mix or mousse with no problems.
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