Storing Eggs

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Have you ever thrown away leftover egg whites because a pie or cake recipe required only yolks? Or have egg yolks ended up in the garbage because you only needed egg whites to make meringue?

That’s happened to me as well.

I found some guidelines in The Fannie Farmer Cookbook for storing eggs that have been separated.

Uncooked yolks may be stored in the fridge for 2 – 3 days. Cover them a thin layer of cold water. Cover the bowl with plastic until ready to use in a sauce. You may also add the yolks when cooking scrambled eggs to enrich the flavor.

Leftover egg whites will last a few days in the fridge if stored in a covered container.

Unbeaten egg whites can be frozen.

When freezing egg yolks or whole eggs that have been removed from the shell, salt or sugar must be added. If saving the eggs for a dessert, add sugar, using 1 teaspoon per 6 yolks. When the frozen eggs will be used in egg dishes or sauces, add ½ teaspoon of salt per 6 yolks.

-Sandra Merville Hart

Sources

Revised by Cunningham, Marion and Laber, Jeri. The Fannie Farmer Cookbook, Alfred A Knopf Inc., 1983.