Yes, egg whites do go bad.
Once separated from the yolk or cracked from their shell, egg whites are susceptible to bacterial contamination and spoilage. Here’s what you need to know about how long they last and how to store them properly:
How Long Do Egg Whites Last?
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In the Refrigerator: Egg whites will last in the refrigerator for up to 4 days when stored in an airtight container.
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In the Freezer: Egg whites can be frozen for extended storage. They can be frozen for up to 12 months. Thaw them in the refrigerator before using.
Signs of Spoilage
- Smell: A sour or off-putting odor is a clear indicator that the egg whites have gone bad and should be discarded.
- Appearance: While egg whites naturally thin out and become less bouncy over time, a significant change in color or the presence of mold indicates spoilage.
- Texture: An unusually slimy or watery texture can also signify that the egg whites are no longer safe to consume.
Proper Storage
To maximize the shelf life of egg whites, follow these storage tips:
- Airtight Container: Store egg whites in a clean, airtight container to prevent contamination and drying out.
- Refrigeration: Keep egg whites refrigerated at a temperature of 40°F (4°C) or below.
- Prompt Refrigeration: Refrigerate egg whites as soon as possible after separating them from the yolks. Don't leave them at room temperature for more than 2 hours.
Using Egg Whites Safely
- Use By Date: Always check the "use by" or "expiration" date on the egg carton before using the eggs.
- Thorough Cooking: Ensure that any dish containing egg whites is cooked thoroughly to kill any potential bacteria.
- Pasteurized Egg Whites: Consider using pasteurized egg whites for recipes that require raw or lightly cooked eggs, such as mousses or meringues. These are safer due to the pasteurization process that eliminates harmful bacteria.
Important Note:
Although the color may change during storage of egg whites, it does not necessarily indicate the egg white is bad. As long as the other factors (smell and texture) are normal, the egg white should be safe for use.
