How Long does Egg White Last in the Fridge?

Every home cook uses eggs frequently in their cooking. They are the key to the popularity of traditional foods like cakes, mayonnaise, and custard and can also be eaten by themselves as a meal. With eggs in your refrigerator, a satisfying lunch or snack is always close at hand. They are also organic goodness packages. Eggs contain antioxidants, iron, zinc, calcium, folate, and all vitamins except vitamin C. They are also high in protein and low in calories.

How long should liquid egg whites last in the fridge? Generally, these products can stay at 40°F for two to three days. However, you should consume the product within three days of opening it. When frozen, egg products can last for up to a year. If you plan to use the product before then, you must consume it within a week after opening the package. However, if you want to store the product in the fridge for longer than this, you may need to refrigerate it.

Egg White

What is Egg White?

The transparent, gelatinous liquid known as egg white covers the yolk inside an egg. Egg white, also known as albumen, anchors the egg yolk and acts as a shock absorber while supplying the developing embryo with nutrition (in fertilized eggs). In contrast to the yolk, egg white is a wonderful source of protein and is free of fats and cholesterol. It is also a very nutrient-dense diet.

Because whole eggs contain a lot of cholesterol because of the yolk, they have a negative reputation among medical specialists. In the past, eating a diet high in cholesterol was linked to various health problems. However, new research has partially disproved this notion, and many medical professionals now view eggs as a healthy food choice.

How Long does Egg White Last in the Fridge?

While it’s crucial to adhere to the manufacturers’ recommendations for shelf life, it’s equally crucial to be able to estimate your food’s shelf life on your own.

Here is a general guideline for using liquid egg whites from commercial sources. You should abide by the “Use By” date printed on the egg carton if you want fresh liquid egg whites.

In the Fridge

As long as they are kept cool, liquid egg whites stay quite well in the refrigerator. The egg whites can be harmed by temperature changes and mature more quickly.

Your unopened liquid egg whites should survive for around ten days if stored in ideal conditions, at or below 4 C/39 F, and away from warm draughts when the door is opened.

After being opened, this period is reduced to three days. Since fresh egg whites only last 3–4 days in the fridge, it is preferable to crack them as needed.

In the Freezer

Freshly separated or liquid egg whites keep in the freezer for a long time.

As long as the temperature is kept below 0°C/32°F and the frozen egg whites aren’t exposed to warm draughts, egg whites can typically be stored in the freezer for up to a year without any problems.

What is the Correct Method of Storing Egg White?

As previously said, liquid egg whites maintain their quality the best when maintained at constant temperatures, whether in the refrigerator or freezer. The best methods for preserving and storing egg whites are shown below for optimal shelf life.


Keep your liquid egg whites in the coldest section of your refrigerator and their original, unopened container when needed.

Any extra egg whites can always be transferred into a new, smaller container that won’t allow as much air to come in contact with the liquid egg whites; even better if you can make this new container airtight. This will lessen exposure and stop food from spoiling too soon.


Put any leftover liquid egg whites in airtight, heavy-duty plastic containers or bags, and store them in the freezer’s deepest part. To use the oldest egg whites first, it’s important to take note of the date on the container’s outside.

On Countertop

Although it is not recommended, you can safely leave them on your countertop for a little while before using them. Just keep in mind to store them airtight and avoid leaving them out unless necessary.

Can you Freeze Egg White?

Thankfully, egg whites freeze quite well. It is simple to freeze and defrost egg whites for later use. Use an ice cube tray to freeze individual egg whites, then transfer the frozen egg whites to a freezer bag or other container to make measurement simpler. Frozen egg whites can be made more voluminous by letting them sit at room temperature for 30 minutes. The extra egg whites should be stored in the freezer if you plan to use egg yolks in a recipe.

According to experts, eggs should be kept at room temperature. Here’s how to go about it. After sealing the freezer bag and adding a date, place the egg whites inside, then freeze them flat.

If maintained at a too low temperature, like in the refrigerator, eggs may become inedible. When eggs are stored in the refrigerator, bacteria on the shells grow and eventually get inside the egg, making the egg inedible.

How to Spot Bad Liquid Egg White?

Liquid egg whites are typically purchased from retailers in pre-packaged commercial containers and typically marketed in 1-1.5 liter cartons with a Use By or Best Before date visible on the outside.

However, you may easily manufacture your liquid egg whites by breaking open fresh eggs and separating the whites into one bowl or container and the yolk into another. How can you determine if your egg whites are still safe to consume, regardless of where they came from?


Egg whites should be translucent and slightly tinted yellow. Your liquid eggs, whether prepared or bought in a store, shouldn’t contain any other colors.

Any indications of red (the hen’s blood) or discoloration ought to be considered rotten and thrown away. Commercially made liquid egg whites shouldn’t contain any lumps or floating particles and should be uniformly loose in texture.

The “chalazae,” a milky-white “thread” that occasionally floats in freshly cracked egg whites, is completely safe to eat.


The smell, or lack thereof, is what you’ll probably notice first. You shouldn’t be able to smell anything if your liquid egg whites are fresh.

Even if the carton hasn’t been opened, the smell will be there if your liquid egg whites are about to go bad or are already past their prime.

The scent to be on the lookout for is sulfuric, sometimes known as the “rotten egg” smell, which indicates that the egg whites have turned and are no longer fit for consumption.


If there is any doubt about their freshness, if they have gone bad, or if there is any doubt whether they are safe to eat, liquid egg whites should not be swallowed.

Fresh liquid egg whites don’t have a particular flavor, but each bite tastes sour or rotting when they’ve gone bad. Any egg product that even slightly tastes sulfurous should not be consumed as this might cause serious food poisoning.


You’ll unlikely detect mold growth on your liquid egg whites without smelling anything truly revolting. It goes without saying that if there is even the slightest indication of mold, throw away your egg whites.

How can you Determine Whether your Eggs are Safe to Eat?

Put your eggs in a bowl with some ice-cold tap water. If they sink to the bottom and lie flat on one side, they are still alive and tasty. Poor eggs will float due to the massive air cell forming at their base, so throwing away any floating eggs is best. To perform the float test, carefully place your egg in a water-filled bowl or pail. If the egg sinks, it is still fresh.

If it tilts up or appears to float, it is old. The tiny air pocket inside the egg grows as it ages because water is lost and the air is replaced.

The float test can estimate an egg’s age but does not reveal whether it has gone bad. Use a large water basin to evaluate the egg’s ability to float. If the egg sinks or remains at the bottom, it is still fresh.

What are the Side Effects of Consuming Bad Egg White?

Many people regularly ingest egg whites, but you should be aware of potential side effects if you do as well. These four effects of egg whites are listed.

Immune Reactions

Egg white allergies are frequently present in individuals with egg allergies. Both albumin proteins and egg whites can cause allergies in some persons. Egg white consumption may cause allergic responses that result in symptoms including hives, swelling, nausea, diarrhea, vomiting, asthma, coughing, and sneezing. Rarely, consuming egg whites can also cause serious side effects such as trouble breathing, a drop in blood pressure, throat or tongue irritation, and unconsciousness.

Toxic Eating

Salmonella, a pathogen found in chicken intestines, can contaminate raw egg whites. Egg shells’ inside and exterior surfaces can also contain it. It is advised to avoid eating egg whites regularly and to cook them at a high temperature for a prolonged time to reduce the danger of salmonella. Egg whites that have been thoroughly boiled or fried are preferred.

Loss of Biotin or Water-Soluble Vitamin B

Lack of biotin, commonly known as vitamin H or vitamin B7, can cause hair loss, seizures, lack of muscle tone and coordination, cradle cap, seborrheic dermatitis, and other skin disorders. NBCI and Science Direct journals reveal that biotin shortage can only happen if you consume RAW egg whites for extended periods. This is because the protein avidin, found in egg whites, rubs biotin out of the body, increasing the danger of biotin insufficiency and, thus, the likelihood of potential side effects.

Reference: Immunochemical identification of the allergens in egg white

The relative responsiveness of patients to these two allergens varied. RAST determined conalbumin as a significant allergen, whereas RIEP overestimated its allergenic potential. The allergen lysozyme was merely marginal. Two sera responded to other neutral egg white components when tested using RIP. Hard-boiled egg and soft-boiled egg whites both contained immunologically recognizable forms of ovalbumin and ovomucoid, while cooked eggs also contained trace levels of conalbumin. The reactivity pattern did not significantly correlate with age, sex, or the presence of eczema. Compared to sera from individuals with other symptoms, those whose gastrointestinal symptoms were brought on by eating egg white had less ovomucoid reactivity.


Even though egg whites are one of your diet’s healthiest foods, you only consume two eggs daily. Before eating, eggs must be properly boiled. Make sure the scrambled eggs you are eating are neither overdone nor underdone. Additionally, several safeguards might shield you from the negative consequences of consuming boiled egg white regularly. You can avoid negative consequences by using these simple strategies.

The ideal storage conditions for liquid egg whites are below four C (39 F) and away from warmer drafts. However, liquid egg whites can last for as long as three days. To increase the shelf-life of your liquid egg whites, freeze them before opening them. In addition, they will remain good for up to 3 months when frozen. Remember that each brand of liquid egg whites has different expiration dates.