"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-08-2016, 01:44 PM   #1
Assistant Cook
 
Join Date: Sep 2015
Location: Baltimore MD
Posts: 32
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?

MSoups is offline   Reply With Quote
Old 03-08-2016, 02:52 PM   #2
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
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.
Steve Kroll is offline   Reply With Quote
Old 03-08-2016, 03:04 PM   #3
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,088
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...
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 03-08-2016, 03:13 PM   #4
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,521
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


__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 03-08-2016, 09:23 PM   #5
Head Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 1,424
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.
rodentraiser is offline   Reply With Quote
Old 03-08-2016, 09:29 PM   #6
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,979
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!
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 03-08-2016, 09:33 PM   #7
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,016
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.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 03-08-2016, 11:38 PM   #8
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,688
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.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 03-09-2016, 05:12 AM   #9
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,521
Making a pavlova is another way of using up eggwhites...if you can stand all that sugar!
__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 03-09-2016, 08:49 AM   #10
Sous Chef
 
menumaker's Avatar
 
Join Date: Aug 2012
Location: South West France
Posts: 595
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.
__________________
Celtic cook

Life is like good wine.......best taken with friends x
menumaker is offline   Reply With Quote
Old 03-09-2016, 01:42 PM   #11
Executive Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,860
Quote:
Originally Posted by rodentraiser View Post
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.
Make a lemon meringue pie.... mmmmm
__________________
Rick
RPCookin is offline   Reply With Quote
Old 03-09-2016, 04:59 PM   #12
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,543
I've kept open eggs, a large quantity in refrigerator for almost two weeks, more than once. Not separate whites and yolks.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 03-09-2016, 05:31 PM   #13
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,521
Macaroons, meringues e.g. for Eton Mess, bread glaze, frosting for a cake...
__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 03-10-2016, 07:24 PM   #14
Head Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 1,424
Quote:
Originally Posted by RPCookin View Post
Make a lemon meringue pie.... mmmmm
I like lemon pie as long as it's tart, but I really don't like the meringue. I'm not all that crazy about sweet stuff. I'm more of a potato chip type of person than a candy bar type.

So I guess I could freeze the whites and save them - maybe give them to someone else. I just hate wasting food, is all.
rodentraiser is offline   Reply With Quote
Old 03-10-2016, 07:41 PM   #15
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,549
We had a local restaurant years ago that used many, many egg yolks to make Lobster Newburg. The egg whites were used to make cakes, basic white cake, angel food, chiffon etc...

If you have a couple of extra yolks you can usually get away with sneaking them into a recipe in place of one egg, the extra fat in the yolk will give you a richer product.
Aunt Bea is offline   Reply With Quote
Old 03-11-2016, 07:05 PM   #16
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
Frozen eggs keep for 1 year.
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Reply

Tags
egg, eggs, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 12:20 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.