Eggs are a cook's miracle. The yolk is luscious and lends beautiful texture and thickening to all manner of classic dishes, from mayonnaise to crème brûlée. And then there are those egg whites. Gelatinous, full of protein, they are equally versatile as an ingredient. You have some whites left over from a recipe? Save them for another day's soufflé or meringue.
Decide whether you want to freeze separate whites or quantities of egg white.
Use ice cube trays to freeze individual egg whites, one per cube. Once they're frozen, put them into a labeled freezer bag.
Beat your egg whites. It's probably best to freeze them in quantities of 1/2 cup or one cup. Beating them makes them easier to measure.
Freeze them in freezer containers or plastic freezer bags. Make sure you label them with date and quantity.
Thaw in refrigerator to use.
How to Flavor White Cake Mix With ...
How to Replace Eggs With Mayonnaise
Calories in Banana Pancakes
How to Freeze Raw Eggs
Calories in a Tablespoon of Cream Cheese
How to Make a White Decorator Icing
How to Bake Cookies With Bananas ...
Can White Gravy Be Made With Almond ...
What Can You Use in Place of Egg Yolk ...
Calories in Hard Taco Shells
Calories in a Pint of Egg Drop Soup
How to Substitute Cornstarch for ...
What Is a Souffle Dish?
How to Make Fresh Strawberry Frosting ...
Calories In Maltesers
The Average Weight of a Boiled Egg
Can I Coat Chicken Wings in Cornstarch ...
How to Use My Day Old Cornbread to Make ...
How to Make Peanut Butter Easter Eggs
Easy Italian Cream Cake Recipe
- Chill eggs for easier separating.
- Bring to room temperature if you are going to whip them.
- Whites from small eggs whip better because they contain less water.
- Make sure no yolk gets into any whites you intend to whip.
- Make sure your containers are free of any grease if you intend to whip the whites
Patricia Bryant Resnick started writing when she was 7. She received a Bachelor of Arts from Sonoma State University in 1975. She began writing professionally in 1996 and has been published in "Rolling Stone," "Georgia Family Magazine" and online. Resnick specializes in food and gardening articles; she is a regular reviewer of tea on the Web.