How Long Do Egg Whites Last In The Fridge (And Why)?

Exact Answer: 2–4 Days In The Fridge

If one is looking in the fridge and sees a carton of eggs with only one or two whites left, they might have wondered how long those egg whites are good for. 

The answer, it turns out, is 2 to 4 days in the fridge, so if one is looking to use them up soon, there are plenty of recipes that can help them do that. There are plenty of ways to put those leftover egg whites to good use and enjoy delicious dishes from meringue pies to savory dishes like frittatas. 

How Long Do Egg Whites Last In The Fridge?

Egg whites will last in the fridge for 2-4 days.

When egg whites are cooked, they turn from clear to white. This is because a protein in the egg white, called ovalbumin, changes its shape when it is cooked and becomes opaque. Ovalbumin makes egg whites gel and is responsible for their thick texture.

Since egg whites are a great source of protein, one can use them in many recipes. They are also low in calories and cholesterol-free. Place them in a covered container or bag and refrigerate them to store egg whites. They will stay fresh for 2-4 days.

Some benefits of egg whites include: 

1. They are low in calories and fat, making them a good option if one is trying to lose weight. 
2. Egg whites are also high in vitamins and minerals, including zinc, magnesium, potassium, and selenium. 
3. They can help improve one’s complexion and reduce the appearance of wrinkles. 
4. They may also boost one’s immune system and improve eye health.

There are a few ways to tell if an egg is still good. One of the best ways is to place the egg in a bowl of water. If the egg sinks, it’s fresh. If the egg floats, it’s not fresh and should not be eaten. Another way to test if an egg is fresh is to crack it open and look at the yolk. 

Why Would Egg Whites Last In The Fridge So Long?

The whites will last 3-5 days because they are proteins and proteins are not as susceptible to bacterial spoilage as carbohydrates or lipids. Proteins have a structural backbone that is resistant to the enzyme action that breaks down food molecules.

In addition, egg whites have a low water activity which means there is very little moisture available for bacteria to grow. Finally, the whites also contain 3.5% of lysozyme, which destroys bacteria. These factors together make egg whites one of the most stable foods one can refrigerate.

Egg whites have a long shelf life because they are pasteurized. Pasteurization kills bacteria and extends the shelf life of the eggs. This is why one can store egg whites in the refrigerator for 2-4 days.

Egg whites in cooking:

One can use eggs in baking or add them to smoothies or shakes. They’re also a good way to thicken sauces or gravies.

If using them in baking, be sure to beat the whites until their stiff peaks form. This will help them rise and give the baked goods a light and fluffy texture.

To thicken a sauce or gravy, mix some egg whites with a small amount of cold water until they form a loose paste. Then slowly stir the egg white mixture into the hot sauce while whisking vigorously.

Conclusion

Finally, eggs can also be tested for age by using an expiration date as a guide. Generally, eggs 3-5 weeks old are still safe to eat, but eggs that are 6 or more weeks old should be avoided.

Egg whites can be used in many different ways, both in sweet and savory dishes. They can be whipped into a light and fluffy meringue or used to thicken sauces. They are also a popular ingredient in cakes and other desserts.

Use cold egg whites straight from the fridge to get the best results. If one needs to heat them, do so very slowly over low heat to avoid cooking too quickly. Egg whites will start to lose their volume and stiffness once they’ve been whipped, so it’s best to use them as soon as possible after beating them.

References

1. https://www.sciencedirect.com/science/article/pii/S0032579119364181 
2. https://pubs.acs.org/doi/pdf/10.1021/bi00867a022