Can You Freeze Egg White?
Yes, you can freeze it.
12 months
Freezes well — freeze in an ice-cube tray for easy portioning.
Egg whites freeze better than almost any other dairy or egg product on this site, and the reason comes down to what they're mostly made of — protein and water, with essentially none of the fat that causes yolks, and cream, and milk, to separate or gel when frozen. That makes leftover whites, the kind left over after a recipe only needed yolks, genuinely worth saving rather than tossing, especially since a full year in the freezer covers almost any timeline before the next recipe that calls for whites comes along. Freezing them flat in a bag or in individual ice-cube portions makes it easy to thaw only the number a recipe actually needs.
Thawed egg whites whip into meringue or a soufflé base just as reliably as fresh ones — arguably even a bit more easily, since the slight protein breakdown from freezing can make previously frozen whites foam up a touch faster under a whisk, a rare case where freezing doesn't come at any real textural cost. Store-bought pasteurized liquid egg whites, sold in a carton in the refrigerated section, are already a different product from whites separated at home, and they freeze the same way a fresh-separated batch does, though many home cooks don't realize a carton of these behaves identically once frozen. Labeling a container or bag with the number of whites it holds avoids the guesswork of estimating volume once they're frozen solid and opaque.
Storage times and safe temperatures are general guidance from USDA FoodKeeper, USDA FSIS, and FDA sources — they are not a guarantee of safety. When in doubt, throw it out. This is not a substitute for professional food-safety advice.
Source: USDA FoodKeeper data, checked 2026-07-12.