Egg experts cracked the code on storing egg whites and yolks separately, and you already have everything you need for it.
Eggs are incredibly versatile ingredients to keep on hand.
While they’re great as a whole, sometimes you only need either just the whites or yolks in certain baking or cooking recipes.
Prompting many to throw the other part down the sink in fear that the leftovers may go bad.
Although eggs are fragile and can go rancid quickly when out of their shells, experts at British Lion eggs shared the best way to store egg yolks and egg whites separately.
sometimes you only need either just the whites or yolks in certain baking or cooking recipes.
“Unfortunately when freezing, the egg yolks tend to become glutinous, however a handy trick to prevent this is adding in half a teaspoon of salt or sugar (depending on whether your use is to be for sweet or savoury dishes) per mixed egg.”
Frozen eggs last up to six months.
Another hack if you don’t have enough storage is to use an ice tray.
They said: “If you’re short of containers then an ice tray works perfectly!
“The volume of the beaten egg will change when thawing so make sure you remember that three tablespoons of beaten egg is the equivalent of a whole egg.”
