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How to store leftover egg yolks and leftover egg whites

bowl of egg whites

There are plenty of recipes out there that call for only egg whites or only egg yolks. Angel food cake springs to mind as the most obvious example, since it calls for 10-12 egg whites only, but you can end up with a few leftover after making something as simple as an egg white omelette.

Storing egg whites and egg yolks is simple, though the two egg parts do require different storage methods. Egg whites can be kept covered in the fridge for a few days, but when you have a lot the best thing to do is freeze them. Pour each egg white into one cube of an ice tray and freeze. Transfer to a bag and all you need to do is defrost them at room temperature when they’re called for. Egg yolks don’t freeze too well and can dry out after a day in the fridge alone. The best way to store them is by mixing them with a bit of water first (you can probably keep the yolks whole in the water if you are careful and simply remove them whole when ready to use), before putting them into a covered container in the fridge. They’ll keep for 2-3 days this way.

As an additional note, I sometimes find that I want to store whole eggs. When I make blown Easter eggs, for instance, I usually cook some and store others whole. When doing it this way, I like to mix the yolk and the white together and place in in a covered, refrigerated container. I’ve seen people freeze whole eggs, but I honestly always use them in a day or two and find that they are unaffected by that time in the fridge.

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  • M.L.
    March 21, 2008

    Thanks! That’s a super-helpful post, and exactly the information I was having trouble finding all in one place.

  • Pumpkin
    March 21, 2008

    An alternative to the water mixed with yolks is to mix a bit of sugar in with the yolks (which is what we do in pastry school)… Or just make a big ol’ batch of ice cream! 🙂

  • Dani
    March 21, 2008

    I freeze left over whites all the time. I never have left over yolks though, they always turn into mayonnaise. They keep very well that way, except of course that homemade mayo gets eaten VERy quickly in my house. Yummo!

  • leslie
    March 21, 2008

    any other suggestions for just yolk items?

  • Krisrtal K. Rosebrook
    March 22, 2008

    Yes, I have a difficult time with the yolks as well. I normally don’t bother with them.

    Kristal Rosebrook

  • Pumpkin
    March 23, 2008

    Leslie, Key lime pie filling is a super easy way to use up yolks- 5oz fresh lime juice (key limes, if possible, 1 can sweetened condensed milk, 4 yolks. Combine, add a bit of green food color if desired, pour in a prebaked graham cracker crust and chill overnight to firm. The acid in the lime will cook the eggs and cause it to firm. Top w/ whip cream! Yum!

  • Ashley
    March 23, 2008

    I recently read somewhere (can’t remember where now) that you can save egg yolks/whites by adding a bit of sugar or salt (depending on if you’re saving them for savoury or sweet use). So I did that with some yolks and put them in the freezer but now I’m scared that they’ll be dry!

  • White of an egg
    March 14, 2009

    Take lots of good pictures so we can see them.

  • Becca@Baking Monster
    January 10, 2011

    Thank you! Those tips are so helpful!

  • Anpora
    December 21, 2011

    Can the frozne egg whites be used for making meringue?

  • O.C.C
    December 25, 2011

    I have used the eggwhite method. they make delicous peanut butter cookies when using the fresh or unthalling the frozen. According to the comments though, too bad egg yokes can’t be stored as long.

  • C.A.J.
    March 4, 2012

    I simply wanted to know WHEN I should throw out eggs that have been in the fridge much longer than the carton date.

  • Rebecca C
    October 30, 2012

    In response to C.A.J., if you are not sure about your eggs, put them in a container of water. the eggs that float are bad, they are floating because of gas that is building in them. if they sink, they are good. if they float, throw them away of course.

  • Laura S
    January 12, 2013

    I just seperated eggs for the first time and I had no idea what to do with all the leftover egg whites. I am so glad I found your article. Now they are freezing and waiting for a bag. Thank you!! With the price of eggs now, I wasn’t sure what to do with the whites, but now I can save and use them whenever I need to. Thank you!! 🙂

  • Camille
    February 21, 2014

    I am doing a large breakfast where I am making huge batches of scrambled eggs and wanted to know if I break the eggs and mix them the night before and put in a covered container for about 8 hours will the eggs be ok to use the next morning. This will save me a lot of time. Help!

  • Tammi
    February 24, 2014

    Yes, you can pre mix and store for up to 24 hours. We do this often, as we have 6 adult children and their spouses and everyone likes choosing their own toppings for omelette or scrambled. Additionally, serving time can be adjusted. Makes everything easy. I also prepare creeps the day before. Saves on time and cleanup.

  • Danika Oleson
    March 19, 2014

    I use the whites to make lemon meringue pie filling!

  • Betty
    June 3, 2015

    article was helpful. Did not want to make meringue until the next day . Glad to know I could cover the egg whites and refrigerate or freeze. Thank you

  • Onya
    March 31, 2018

    Egg yolks…. I tend to make lemon curd! A great springtime acscent!….. and that also freezes great in freezer bags

  • […] them properly since they have a tendency to dry out quickly. Baking Bites has some great tips on how to store leftover egg yolks (and whites) to keep them fresh a bit […]

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