You’ve just separated out some egg whites for a recipe, but are wondering if you can leave the leftover bowl on the counter until you’re done cooking, or if you should just put it in the fridge. Or maybe you have a carton of liquid egg whites and want to know how long it will last after opening. Do egg whites need to be refrigerated?
Short answer: Yes, always. Egg whites become perishable from the moment they emerge from their shells or sealed packs. There is no safe way to store egg whites at room temperature for more than 2 hours. Egg whites, whether freshly separated or from commercial cartons, should be immediately refrigerated and used immediately.
For more information on comparing fresh food shelf life, check out our complete food storage guide.
Important points
- All egg whites must be kept refrigerated. There are no exceptions for any type, raw or carton.
- The two-hour rule is solid: Egg whites left at room temperature for more than 2 hours should be discarded.
- Freshly separated whites: Store in an airtight container and refrigerate for 2 to 4 days.
- Egg white carton (opened): 3-7 days after opening, per USDA guidance. Follow the label.
- Egg white carton (unopened): Store refrigerated and use by the printed expiration date. This can take anywhere from a few weeks to a few months after purchase. Costco’s Kirkland Signature cartons usually have expiration dates that are several months in advance. Keep sealed and cool until ready to open.
- Frozen is the best choice Egg whites cannot be used within 4 days. Frozen for up to 12 months with minimal loss of quality.
Why do egg whites always need to be refrigerated?
Raw egg whites are high in protein and water, so at room temperature they provide the perfect environment for bacteria to grow. The biggest concern is Salmonella. F.D.A. The notes can contaminate the egg white from inside the egg before the shell forms, without any visible effect on the appearance or odor of the egg white.
When egg whites are inside an intact shell, they are naturally protected from proteins such as lysozyme, which slow bacterial growth. These protections are lost or reduced when separated from the shell or removed from the sealed carton. A surefire way to slow bacterial growth to a safe level is to refrigerate it below 40°F.
2 hour rule for egg whites
This period is shorter than you think
The FDA’s two-hour rule applies to egg whites at all stages. Raw separated whites on the counter, an abandoned carton, or cooked egg whites on the serving table. After 2 hours at room temperature, the egg whites have been in the germ danger zone (40°F to 140°F) long enough to need to be discarded. When temperatures are above 90°F, such as during summer outdoor events, that time frame is reduced to one hour.
The two-hour window is applied cumulatively, not per session. If you let the egg whites sit for an hour while cooking, then put them back in the fridge for 30 minutes, you’ve used the safety period for 90 minutes. It won’t reset even if I put it back in the fridge.
It is not safe to reheat or cook egg whites that have been left out too long. Some bacterial toxins produced when exposed to room temperature are heat stable and can withstand cooking temperatures.
How long can egg whites be stored in the refrigerator?
| type | refrigerator | freezer |
|---|---|---|
| freshly separated raw egg whites | 2-4 days | up to 12 months |
| Liquid egg white carton (unopened) | Until the expiry date printed on the carton (often weeks to months after purchase) | up to 12 months |
| Liquid egg white carton (opened) | Approximately 3 to 7 days after opening | up to 12 months |
| cooked egg whites | 3-4 days | up to 3 months |
based on USDA Food Keeper Guidance and USDA FSIS Egg Product Handling Guidance. USDA FSIS specifies 3 days after opening for products without an expiration date. Per manufacturer guidance, cartons with an expiration date may take up to 7 days after opening. Always check for signs of spoilage before use.
Main differences between carton white and freshly separated white
Pasteurization means no shelf life after opening
Cartons of liquid egg whites (AllWhites, Egg Beaters Pure Egg Whites, Kirkland 100% Egg Whites) are pasteurized, which kills pathogens such as Salmonella. This makes it safer when consumed raw in protein shakes and other uncooked uses. However, pasteurization also breaks down some of the natural antimicrobial proteins found in raw egg whites that provide natural protection.
When the carton is opened and the sterile seal is broken, the pasteurized whites are immediately exposed to airborne bacteria and environmental contaminants. From that point on, the 3-7 day window starts counting. Many people think that pasteurized means it will last longer after opening. Often the opposite is true. Freshly separated egg whites can be stored in a tightly sealed glass container for up to four days if handled carefully. Open cartons are more vulnerable because each pour exposes a large amount of white wine to air.
A practical rule is to mark the opening date on the carton. If you can’t complete it within 7 days, freeze what’s left before that period ends.
Safely bring egg whites to room temperature
Many baking recipes require room temperature egg whites to increase volume when whipping. The right way is to take it out of the fridge 20-30 minutes before you plan to whip it, rather than leaving it on the counter for hours. This is enough time to cool down without getting into the danger zone. Set a timer and return the unused whites to the refrigerator as soon as you’re done.
For French macarons and other meringue-based recipes, “aged” egg whites are better. Separate the whites 24-72 hours before baking, store loosely covered in the refrigerator, and let it come to room temperature for 30 minutes just before whipping. This loosens the protein structure and produces a more stable meringue.
Storage best practices
How to properly store egg whites
Refrigerate immediately after dividing. Don’t leave the bowl of egg whites on the counter while you continue cooking. Once divided, transfer to an airtight container and chill in the refrigerator.
Use a clean, airtight container. A glass container with a tight-fitting lid is ideal. Egg whites easily absorb refrigerator odors, so even if the lid of the container is loose, flavors from other foods can easily be transferred. Always use clean and dry containers and equipment.
Store it behind the main shelf. The back of the refrigerator’s main shelf maintains the most consistent cold temperature. The door shakes every time it opens. The egg white is at the back, not at the door.
See also
Label with date and count. The container of egg whites will look the same on day 1 and day 3. Label the container with the date you separated the egg whites and the number of egg whites in the container. One large egg white is equivalent to about 2 tablespoons.
If you do not use it within 4 days, please freeze it. Ice cube trays with one white per compartment are the most practical method of freezing. Once the frozen cubes have solidified, transfer them to a sealed bag. Count and date labels.
Do not refreeze thawed egg whites. Use frozen egg whites within 24 hours after thawing them in the refrigerator. Do not return to freezer.
Please bring it back to room temperature properly. Remove from the refrigerator 20-30 minutes before whipping. Do not leave it at room temperature any longer than necessary, and be sure to use it within 2 hours after taking it out of the refrigerator.
Recipes using egg whites
- french macarons: Egg white aging is an important technique that gives macarons their characteristic feet and stable shells.
- Keto raspberry lemon waffles: Mixing properly whipped cold egg whites into the batter creates noticeably lighter waffles.
- sugar-free sugar cookies: A simple egg white glaze gives the cookies a nice crispy finish.
- smoothie before training: Pasteurized carton egg whites blend seamlessly into smoothies and provide a clean protein boost.
FAQ
I made the mistake of leaving the egg whites overnight. Are they still safe?
No, egg whites left overnight at room temperature exceed the FDA’s two-hour safety window by many hours. Please discard them. Even if it looks and smells normal, bacterial growth in protein-rich liquid egg whites actually occurs at room temperature and cannot be reversed by later refrigeration or cooking. Some bacterial toxins are heat stable and can withstand cooking temperatures. This applies to both the freshly separated white and the liquid white in the carton.
Can I use egg whites straight from the fridge for whipping?
You can, but it will foam better if you warm it up a bit. Cold egg whites take longer to whip and have slightly less volume because the fat molecules from residual contamination in the egg yolks are more active at low temperatures and can inhibit foaming. For best results, remove egg whites from the refrigerator 20-30 minutes before whipping. Make sure the bowl and whisk are completely clean and free of oil. This also prevents the whites from whipping properly.
How do I know how many egg whites are in a container?
One large egg white is about 2 tablespoons or 30 milliliters. If you pour leftover egg whites into a container without counting, every 2 tablespoons equals one large egg white. Label containers with the number of pieces so you know exactly how many to use in your next recipe without having to open and reweigh the container. Most recipes specify the number of egg whites, so tracking this from the beginning can save you the guesswork of converting volumes later.
Read more
Better Living earns commissions through affiliate links and may feature sponsored and partner content. If you make a purchase through our links, we may receive a small commission at no cost to you.
Source: Better Living – onbetterliving.com
