In addition to the usual use of egg whites immediately before eating or for preparing various dishes, sometimes it becomes necessary to ensure its storage for a while.
Considering that protein without shell protection is a perishable product, you should know under what conditions and for how long it remains suitable for consumption.
We will tell you further how long egg whites can be stored in the refrigerator.
In the freezer
Egg whites last the longest in the freezer. The duration of suitability without loss of valuable qualities will range from several months to six months.
Freeze the product in plastic containers or in an ice tray. After complete freezing, transfer it to a regular plastic bag and continue storage.
IMPORTANT: Egg whites are only allowed to be defrosted once. If re-frozen, the product will lose its properties.
It is necessary to write down how many proteins are frozen and put the date on the label.
Signs of damage
The spoilage of a product can be judged by several characteristic signs. The most expressive of them:
- the appearance of a sharp musty odor;
- violation of the structure;
- the appearance of thread-like clots and fibers;
- cloudiness of transparency;
- the appearance of dark spots;
- a decrease in volume indicating drying.
The detection of the mentioned signs indicates the unsuitability of the product for human and animal consumption. The proliferation of pathogenic agents in such a protein occurs rapidly, which causes the risk of severe poisoning.
Spoiled egg whites should not be kept in the refrigerator. This causes contamination of nearby products by pathogenic microorganisms.
Dry proteins
Dehydrated chicken egg white (albumin) is used in the same recipes as regular egg white. But it can be stored much longer than raw. The opened package is placed in a dark, dry place, and the product will be suitable at room temperature for about a year. Sealed packaging can be stored for several years.
Chicken egg white is a very valuable product that is widely used in cooking. It can be stored in various convenient ways without losing the quality of its composition and nutritional properties. But for this you need to know the storage conditions.
How long can it be stored?
The shelf life of egg whites depends on a combination of factors that provide the product with comfortable conditions under which it does not spoil.
The shelf life is affected by several indicators:
- How fresh and high quality the product was at the time of storage. If the shelf life of a whole egg expires or its shell has been damaged, then the protein extracted from it cannot be stored for long.
- Temperature conditions. At low, but not sub-zero, temperatures, protein products are stored longer.
- Humidity. In dry air, the product quickly dries out and deteriorates.
- The influence of light. Exposure to sunlight leads to rapid drying and spoilage of products.
In addition to the listed factors, the state of the protein mass at the time of storage is of significant importance.
For fresh, boiled and whipped proteins, different storage periods are allowed, subject to special conditions. According to GOST and SanPiN recommendations, the shelf life of whole eggs is 30 days at a positive temperature of no higher than 5-6°. For damaged shells – no more than 5 days. As for proteins removed from the shell, the requirements for their storage differ significantly.
In room conditions
Raw egg whites should not be stored at room temperature at all. They lose their taste, absorb smell and dry out , which leads to the rapid spread of pathogenic agents.
Raw protein mass without refrigeration remains suitable for no more than 2 hours. In this case, it must be placed in a container with a tight-fitting lid.
It is advisable to use dark glass or ceramic dishes . If you place the protein in the basement, where the same temperature is maintained (no higher than 6°), then its storage can last 2 days.
In the refrigerator
The best place for storage is a refrigeration unit, which maintains an optimal temperature of 4 to 6 degrees Celsius.
In this case, you should pay attention to some storage nuances that affect the shelf life of the product:
- in a sealed container, the whites will remain edible for 3-5 days;
- a product kept uncovered cannot be stored even in the refrigerator for more than 2 days;
- in close proximity to products with a strong odor, the protein will absorb them and lose its taste;
- next to meat and fish dishes, the product will deteriorate faster.
It should be noted that proteins cannot be stored in the refrigerator door, where warm air penetrates every time it is opened. The best option is the back wall on the top shelf of the refrigerator.
Raw whipped
Whipped whites cannot be stored. This does not make sense, since the air mass obtained during the beating process falls off during storage. During shock freezing, the airiness will remain, but during defrosting it will still decrease.
Boiled
protein that has undergone heat treatment within 3 days , provided that the product has been placed in a refrigerator.
You cannot store boiled squirrel in the refrigerator door, as due to temperature fluctuations the product will spoil very quickly. Therefore, its place is on the shelf.
It is not advisable to freeze boiled protein. After defrosting, it loses its taste, becomes loose, and does not hold its shape. But frozen boiled protein is quite suitable for making salads.
Signs of spoiled egg whites
You can determine that a product has deteriorated by the following signs:
- Unpleasant rotten smell.
- Delamination into individual components.
- Formation of clots resembling threads or fabric fibers.
- The color became cloudy, smoky.
- A crust appeared on the surface.
- Drying.
Spoiled proteins should not be eaten or given to pets. They quickly develop pathogenic microorganisms, the entry of which into the body leads to severe poisoning. This product must be discarded immediately. You should not leave missing whites in the refrigerator, as this can lead to bacterial damage to other products.
What you need to know before use
Everyone knows that eggs are not a long-lasting product and that without refrigeration they quickly deteriorate. However, there are many little-known factors that can influence changes in the taste of a laying hen's gift even in the refrigerator. Most housewives do not even suspect that the product, although not alive, can nevertheless breathe.
The shell appears impenetrable, but in fact it contains several thousand microscopic pores. But each has a protective layer that allows only air to enter and traps microorganisms that can spoil the fresh product. This does not depend on the color of the shell.
The color of the outer shell depends only on the breed of chickens. But the truth is that brown eggs have thicker shells. Due to their thickness, they have a longer shelf life, they withstand transportation better without developing microcracks. But it is in brown areas that blood stains occur more often.
These alarming inclusions do not affect the taste and health in any way. The danger comes from the blood ring in the yolk. Its presence signifies the beginning of embryonic development, which was stopped for unknown reasons. Cocos with such dead embryos must be thrown away.
Checking freshness
When purchasing eggs in a store, you should always check their labeling. If it is not on each individual unit of goods, the general packaging does not include a manufacturing date. Sometimes, when buying eggs, doubts arise about their freshness.
In this case, before you break them up for cooking, you need to do a simple test by putting them in water one at a time. Very fresh ones, demolished less than a week ago, should sink to the bottom and lay horizontally there.
With a longer storage period, the moisture inside the egg seems to dry out. The vacated space is filled with air, forming a bubble. Therefore, the blunt end rises in the water. Having stopped in the water in the middle, the egg is still quite suitable for consumption, but it cannot be called fresh.
Photo: https://i.pinimg.com/originals/ee/0c/82/ee0c8247a2ac2752890f19c49804e2ca.jpg
Anything that floats to the surface is not suitable for food and must be thrown away. You can also check the freshness visually by breaking and releasing the coco into a saucer. In a fresh product, the protein will be slightly cloudy due to the accumulation of carbon dioxide bubbles. Over time, as the gas evaporates, it will become clear. Darkened protein with an unpleasant odor means a spoiled product.
Outside the refrigerator
Storing fresh proteins at room temperature cannot last long. They dry out quickly and lose quality. But the product can “hold out” for 1 - 2 hours if it is well closed. It is important to protect it from light so that it does not deteriorate.
It is also possible to store chicken protein in the basement, where it can safely be stored for 1 - 3 days at temperatures up to +6°C without loss of quality.
What does it depend on?
If stored incorrectly, eggs may age, shrink, and become infected with bacteria. Therefore, we pay attention to the appearance, labeling and packaging.
According to current Russian standards, eggs are stamped with a harmless dye and packaged by type and category.
Markings are letters and numbers in red or blue on each egg. The first sign indicates the permissible storage period:
- “D” - “dietary”;
- "C" - "dining room".
Another sign indicates the category of the egg and is measured in grams:
- Third (3) - from 35 to 45.
- Second (2) - from 45 to 55.
- The first (1) is from 55 to 65.
- Selected egg (O) - from 65 to 75.
- Highest (B) - 75 or more.
The dietary ones indicate the date and month of sorting, but the quail ones are not marked. According to the standards, it is allowed not to label eggs, provided that information is indicated on the container and it is sealed with a label that breaks when the consumer container is opened.
Packaging plays an important role. The material must be approved for contact with food, undamaged, clean, dry and free of foreign odors - this ensures quality.
A good option is a cardboard container. This method will protect the product from foreign odors and maintain the necessary humidity.
How to preserve egg whites
The best storage conditions for eggs are in the shell and at 2 – 4°C. They can be stored in the refrigerator for up to 28 days from the moment of birth. But if the shell is damaged, this period is immediately sharply reduced to 5 days. And this is only provided that the storage space meets all the necessary requirements, and the whites are carefully separated from the yolk.
So, the refrigerator or freezer are the only places where egg whites can be stored. Now we’ll tell you in more detail about how and how long you can store egg whites in the refrigerator or freezer, depending on the state they are in – raw, whipped (with or without sugar) or boiled.
Other ways to preserve chicken eggs
Over the years, we have been coming up with and improving ways to preserve egg products for a long time. Laying hens are more active in the summer, and in bad weather they lay less eggs. So, it is more profitable to collect the product and store it so as not to be left without it. How can you store eggs?
You can cover them with a layer of fat to cover the holes. The product is then placed in a box strewn with oats, with the more rounded end facing up. When stacked in this way, the processed products do not touch each other. Everything is covered with oats on top.
Egg white also helps preserve the product. It is necessary to grease the surface with two layers of egg white. Let the first one dry before applying the second coat.
Sugar water is sometimes used to extend shelf life. To do this, 2 kg of sugar are diluted in a couple of liters of water. The resulting mixture is boiled until the sugar is completely dissolved. After the liquid warms, you need to dip your testicles in it for a couple of seconds. The prepared product is dried with a paper towel and placed in a container.
To increase the shelf life, you can coat them with salt. The eggs are placed loosely in a container and sprinkled with coarse table salt.
Practical advice
You can extend the shelf life of egg whites by following simple tips:
- Store only proteins that have not expired.
- Do not store egg whites if the egg shells have been damaged.
- Avoid storing proteins indoors.
- To store proteins, you should choose the coolest possible place in the refrigerator.
- Do not use containers without aluminum coating for storage. Plastic can only be used for food use.
- For storage in the freezer, place small portions with the obligatory indication of the date.
Following these simple tips will help maintain the quality and suitability of the product. Ignoring them leads to rapid damage.
How many days does Meringue roll last?
Store the roll in the refrigerator for 2-3 days maximum (if this is possible at all). It does not need an airtight container, otherwise the crust will stop crisping.
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What affects shelf life
The safety of egg whites depends on the following factors:
- Freshness and quality of the product . Proteins with expiration dates and defects spoil faster.
- Temperature . The lower, the longer they are stored.
- Humidity . In a dry place they deteriorate faster due to drying out.
- State . Fresh, boiled and whipped egg whites are stored for different times and under different conditions.
- Illumination . Sunlight accelerates drying and decomposition.
Is it possible to freeze eggs
They keep well in the refrigerator for up to two months. Chickens do not lay eggs all year round. They periodically go on “vacation”. It happens that a product is purchased in large quantities and needs to be stored. Sometimes this needs to be done after cooking. For example, you don’t want to throw away stale Easter eggs or Easter cakes.
In fact, you can freeze it. It’s just important to do this according to all the rules. Sometimes protein content at sub-zero temperatures is only harmful. The yolk also requires a special approach.
Do you cook with frozen eggs?
Not really
Eggs frozen at home are used for dough, baking, salads, and other dishes. Boiled yolks are sent to the freezer. Can be frozen whole raw without prior separation. Shelf life up to 12 months.
Whipped with sugar
It happens that during preparation you have to urgently leave. The question immediately arises: is it possible to store egg whites whipped with sugar?
If such a situation occurs, the product is not covered very tightly and placed on the refrigerator shelf. At the same time, you should not transfer it to another container, so as not to disturb the original structure.
The shelf life of egg whites whipped with sugar will depend on their quality. To get stable foam, you should:
- cool the product before whipping;
- add a little salt;
- use suitable utensils (copper is best).
Not everyone has a copper container on their household, so as an option you can use glass or metal containers. But you should absolutely not use aluminum cookware. This metal reacts with proteins, after which they turn gray.
Whipping chicken protein in a plastic container is contraindicated due to the formation of a film. In such dishes, the foam cannot become voluminous.
How to understand that a product is spoiled
Even a seemingly benign product can be hazardous to health. The microflora that multiplies in it does not always change the organoleptic properties (color, smell, consistency).
In production they use stickers, which necessarily indicate not only the date, but also the time. At home, you should carefully monitor the timing.
It is important to know!
Even if the product looks ordinary, don't take risks. After the expiration date, discard it.
