Do you need to freeze egg whites?

If you like homemade mayonnaise or other preparations that contain eggs, but avoid making it because you always have a lot of whites left over, here is an unusual way to store them: freeze.

This situation does not work for all foods, because depending on their composition, some should prevent them from entering the freezer, because the freezing process ruins the textures.

But this is not the case with whites, since as it is composed mainly of water and is a liquid element, it should not be a problem.

How to freeze them?

The process is pretty easy. In order to put them in the freezer, it is not necessary to add sugar, salt or vinegar, nor is it advisable to beat them, they should only go into the freezer. 

The tricky thing is choosing the format in which it will be done. Is that depending on how you are going to use them in the future, you can follow different recommendations.

If you want to use them in a pastry recipe that requires precision in quantities and measurements, you can make cubes with only one egg white at a time. Depending on how many whites you have to freeze, it will be a slower process, but you will surely know that one cube is equivalent to one white.

Now, if you are going to use them in an omelet, omelette or any recipe that does not need such accuracy, you can transfer all the whites to a jar without a spout and fill each chamber of the tray.

Regardless of the process you choose, once they are hard in the bucket, you should bag it and date it. This last detail is particularly important, because the recommendation of the United States Department of Agriculture is to consume them before the year. 

How to defrost them?

To make the process as safe as possible, you should defrost them overnight, or as long as they need, in the refrigerator. 

Once defrosted, you can leave them for a maximum of 30 minutes outside the cold chain to reach room temperature before using. And beware that once you defrost them, you must cook them, since it is not safe to expose them to low temperatures again.