Love cooking but not sure what to do with leftover egg whites from a recipe? Here’s everything you need to know, from storage to shelf life, and most importantly, the tastiest recipes to use up egg whites!
The Easiest Ways to Use Up Egg Whites
Our go to way to use up leftover egg whites (or even yolks for that matter) is to make simple scrambled egg whites, egg white omelettes or crepes.
Note: The below recipes are written with whole eggs, however you can make them with egg whites using the ratio of two eggs whites per one whole egg. Or you can add 1 or 2 leftover egg whites in addition to the whole eggs to make these recipes go that little bit further.
Quick & Easy Baking Recipes with Egg Whites
Sometimes, baking biscuits or cookies is the easiest (and most fun!) way to use up leftover egg whites. The following recipes are written specifically using pure egg whites, and they’re not only super delicious, but also quick and easy to bring together.
Impressive Egg White Recipes for Entertaining
For something extra special, the following recipes are guaranteed to make the most of your egg whites! Whipping them up into glossy clouds, then baking them into crispy, fluffy perfection is not only very fun and very delicious, but also a great way to spoil your friends and family.
How to Separate Egg Whites by Hand
- Get out two small bowls to separate your egg yolks and whites into.
- Using your hand, tap your egg with medium force on a table or side of the bowl to get a crack around the centre.
- Note: Be careful and take your time here! Hover over one bowl, and use your thumbs to gently prise open the egg, allowing the egg white to start falling into the dish below.
- Keep your egg shell halves touching and move the yolk into one side of the shell. Next, start transferring the yolk carefully from one half of the egg shell to the other. Each time this will encourage the egg white to drop off into the dish below.
- Tip: If the white is still clinging to the yolk, you can gently use the edge of the shell to “cut” the egg white away from the yolk.
- Once the egg white is all in your bowl, you can pop the egg yolk in the other bowl to store or use separately.
- Repeat with as many eggs as you need for your chosen recipe!
Egg White FAQs
Once you’ve cracked open an egg and used up the yolk (in recipes like our Italian almond crescent cookies) the white will last up to around 4 days in the fridge, but we prefer to use them up much quicker to be extra safe.
Interestingly, they last longer than egg yolks in the fridge, which contain more fat content and so tend to go off faster.
Always store leftover egg whites in an airtight container in the fridge to maintain freshness and quality, and to stop them taking on any aromas from the fridge.
You sure can! Egg whites actually freeze really well! A great way to do this is to portion out egg whites into an ice cube tray. That way you’ll be able to use the right quantity for your next recipe once you’re ready to use them.
Once frozen, always transfer them to an airtight container for storage rather than leaving them in the ice cube tray exposed to the freezer, otherwise they can become freezer burnt.
They’ll last for up to a year, but again, we actually prefer to use them up within a couple of months to ensure they’ll still be at their best for future kitchen adventures.
Transfer them to the fridge to defrost overnight, then set them on your bench for around 30 minutes before using to ensure they come up to room temperature.
For baking especially, it’s always best to use room temperature eggs, but doing this for frozen egg whites will help them whip up to their best volume if needed for recipes like pavlova or meringue roulade.
More amazing recipe ideas to check out next:
Ingredients
- 1 egg
Instructions
- Get out two small bowls to separate your egg yolks and whites into.
- Using your hand, tap your egg with medium force on a table or side of the bowl to get a crack around the centre.1 egg
- Note: Be careful and take your time here! Hover over one bowl, and use your thumbs to gently prise open the egg, allowing the egg white to start falling into the dish below.
- Keep your egg shell halves touching and move the yolk into one side of the shell. Next, start transferring the yolk carefully from one half of the egg shell to the other. Each time this will encourage the egg white to drop off into the dish below.
- Tip: If the white is still clinging to the yolk, you can gently use the edge of the shell to "cut" the egg white away from the yolk.
- Once the egg white is all in your bowl, you can pop the egg yolk in the other bowl to store or use separately.
- Repeat with as many eggs as you need for your chosen recipe!
Recipe Notes
- How should I store them? Always store leftover egg whites in an airtight container in the fridge to maintain freshness and quality, and to stop them taking on any aromas from the fridge.
Nutrition
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