Can you Freeze Egg Whites?

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Yes, You Can!

Even better news… Egg whites freeze really well. In fact, better than another part of the egg! So if you’re baking/cooking with egg yolks (Hello Hollandaise Sauce, I’m talking to you), save those leftover whites in the freezer for up to three months!

Here are two different ways you can freeze them and both work well.

Way one:

Separate egg whites into one bowl from yolks (placed in another bowl). Transfer the whites to a resealable freezer bag, label/date it, and freeze. Make sure to lay the bag flat.

Thaw them in the fridge overnight. Use this equation for the best “accuracy”: 2 tablespoons egg whites = 1 large egg white.

Way Two (my preferred way):

Freeze egg whites in individual portions by placing egg white in an ice cube tray as you are separating them. Place the ice cube trays in the freezer overnight, or until completely frozen. Once they’re solid, transfer them to a resealable freezer bag (labeled and dated). Grab one cube per egg white needed.

Which method is your preferred way? If you take a picture, tag me on Instagram or Facebook! Use @alwaysjennsmith & #alwaysjennsmith. Or share it on this post’s Pinterest Pin!

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