By The Dinner Service

Re: Freezing egg whites
19 Jul 2008 16:52

I read on here somewhere this morning someone mentioned freezing egg whites. In what state do you freeze them and if it's just as they are, does this not affect their whiskability (Is that a word?)

Replies

By Essex Girl

Re: Freezing egg whites
19 Jul 2008 17:26

Wlhen I make ice cream or custard using only yolks, I always freeze the whites to use for meringues at a later date and wouldn't know the difference. Before freezing give them a little bit of a whisk - for a few seconds with a fork and remember to label how many there are! When you want them, just defrost and whisk at room temperature.

By Dolly

Re: Freezing egg whites
19 Jul 2008 17:43

TDS,
I pop mine into sealed freezer bags.....
Dolly
:0)

By Sheelagh, Rossett nr Chester

Re: Freezing egg whites
19 Jul 2008 21:57

Oops
I've got loads frozen from my earlier ice-cream-making thing......but didn't know I had to whisk them first - I just have pots with 3 whites in,,,,,,will they be OK for meringues etc???
Thanks, S x

By Essex Girl

Re: Freezing egg whites
20 Jul 2008 09:32

I'm sure they will, Sheelagh. I just read somewhere once to whisk so I've always have. We do these things and don't really know why!!!!

By Nixxx

Re: Freezing egg whites
20 Jul 2008 21:33

I've never whisked mine before freezing; they work fine for meringues after they're thawed..

By Crafty Cookie

Re: Freezing egg whites
21 Jul 2008 15:32

Always whisk the egg whites lightly (just so they are frothy and no more). Add a little salt for using in savoury dishes and a little sugar for use in sweet dishes (label them and then you won't mix them up). If in doubt for their further use, add a little salt and then use for either. Wrap in a pot lined with cling film, when frozen remove the pot and place in a plastic bag and label. Lasts for 6 months either way.