Held at 0°F / -18°C, it keeps its best quality for roughly 12 months. Food that stays frozen remains safe indefinitely; only the quality slips over time.
Yes. Held at 0°F (-18°C), raw egg whites and yolks stay good in the freezer for 12 months, versus 2–4 days in the fridge.
Freezing raw egg whites and yolks, step by step
- Do not put eggs in the freezer while they are still in their shells.
- Whisk whole eggs (or split the whites from the yolks) and pour them into an ice-cube tray or a container with a lid.
- Defrost them in the fridge and use them only in recipes cooked to 160°F (71°C).
Thawing raw egg whites and yolks safely
Overnight in the fridge
Transfer it to the fridge the evening before you need it; texture holds up best this way.
On the counter
Reserve this for shelf-stable items; perishable food shouldn't be left to thaw on the counter.
Straight from frozen
Plenty of foods can be added still frozen to soups, sauces, smoothies or a hot oven.
Counter, fridge or freezer: the numbers
How freezing changes raw egg whites and yolks
Raw eggs can't go into the freezer in their shells, because the contents expand and split the shell. Whole eggs beaten together, or whites and yolks frozen separately, hold up well; stir a pinch of sugar or salt into yolks so they don't thicken into a gel. Cooked egg whites go rubbery when frozen.
How long raw egg whites and yolks keeps with each storage method
| Storage | How long | Temp | Packaging | Good to know |
|---|---|---|---|---|
| Counter / pantry | 2 hours | 68–72°F | Airtight | only 1 hour above 90°F |
| Refrigerator | 2–4 days | ≤ 40°F / 4°C | Airtight | 40°F (4°C) or colder |
| Freezer | 12 months | 0°F / -18°C | Wrapped or freezer bag | 0°F; for quality, not safety |
Getting to know raw egg whites and yolks
Raw egg whites and yolks sit in the dairy & eggs section of our food guide. The USDA FoodKeeper database files them under the name “Eggs (raw whites, yolks)”. Going by USDA FoodKeeper, they last 2–4 days in the fridge and 12 months in the freezer. As with any perishable food, they shouldn't spend more than 2 hours at room temperature. Best storage spot: choose a middle shelf over the door, which warms up each time someone opens it.
Thanks to the shell and the thin membranes just inside it, eggs last for weeks in the fridge. Eggs sold in the US are washed before they reach stores, a step that strips off the shell's natural protective coating, so they have to stay refrigerated. Once an egg is cracked, separated or cooked, its storage time shrinks sharply.
What makes raw egg whites and yolks spoil
Salmonella is the key safety concern with eggs, and it can lurk inside an egg with a perfectly ordinary appearance. As they age, eggs gradually give up water and carbon dioxide through the porous shell, so the white turns runny and the yolk sits flatter. An egg that has truly gone bad gives off a sulfur smell as bacteria break down its proteins.
Mistakes people make storing raw egg whites and yolks
- Storing the carton in the door, where temperatures go up and down.
- Washing eggs before putting them away.
- Letting cold eggs sit out longer than two hours: condensation on a cold egg can help bacteria get through the shell.
- Freezing whole eggs in their shells, which makes the shells split.
Choosing good raw egg whites and yolks at the store
- Open the carton before you buy and make sure none of the eggs are cracked or dirty.
- Only buy eggs that are sold from a refrigerated case.
- Leave them in the carton, which shields them and keeps the pack date in view.
Raw egg whites and yolks: ways to finish them in time
- Make a batch of hard-boiled eggs; they keep for a week in the fridge.
- Beat any extras together and freeze them for baking.
- Use them up in quiches, frittatas, custards and baked goods.
Making sense of expiration dates
The dates printed on raw egg whites and yolks packaging mostly describe quality rather than safety. Under US rules, infant formula's use-by date is the only one federal rules require; manufacturers choose all the others themselves. A “Best if used by” date marks when flavor and texture are at their peak. A “Sell-by” date helps the store rotate its stock, and once it passes you can still keep the food at home for its usual storage time. A “Use-by” date is the manufacturer's own pick for the final day of best quality.
For that reason, the storage times on this page start counting from the moment you open, cook or buy raw egg whites and yolks, not on the date stamped on the package: 2–4 days in the fridge. Food that was stored properly can still be good after a best-by date, while food that was handled carelessly can go bad long before it.
The best place for raw egg whites and yolks
Choose a middle shelf over the door, which warms up each time someone opens it.
Check the freezer time on your raw egg whites and yolks
Held at -18°C (0°F), raw egg whites and yolks are comfortably inside the 12 months quality window. Defrost in the fridge, then use it over the following day or two.
Held at -18°C (0°F), raw egg whites and yolks are comfortably inside the 12 months quality window. Defrost in the fridge, then use it over the following day or two.
Staying frozen solid keeps food safe with no time limit, but by 12 months you can expect flat flavor and some freezer burn. Use it in soups, sauces or baking, and cut away any dry gray patches.
Staying frozen solid keeps food safe with no time limit, but by 18 months you can expect flat flavor and some freezer burn. Use it in soups, sauces or baking, and cut away any dry gray patches.
Based on -18°C (0°F) or below. Food kept frozen remains safe, so these results describe quality only.
Your raw egg whites and yolks storage questions
How long do raw egg whites and yolks last in the fridge?
2–4 days when held at 4°C (40°F) or below. Start counting on the day it was bought, opened or cooked.
How long do raw egg whites and yolks last in the freezer?
12 months at -18°C (0°F) for peak quality. It remains safe for as long as it stays frozen; past that point, flavor and texture slowly decline.
How long do raw egg whites and yolks last at room temperature?
2 hours at most, or 1 hour if the air is above 32°C (90°F). Throw out perishable food that has been out longer than that.
How long is raw egg whites and yolks good after the expiration date?
With perishable raw egg whites and yolks, time in storage counts for more than whatever the label says. Once it has spent longer than 2–4 days in the fridge, throw it out — even if the printed date hasn't arrived yet.
How do you know if raw egg whites and yolks are bad?
A sulfur smell the moment the shell cracks is unmistakable — throw that egg away. Shells that are cracked, or that feel slimy or powdery. Whites or yolks with a pink, green or iridescent look.
How long can raw egg whites and yolks sit out?
At room temperature the limit is 2 hours, dropping to 1 hour when the temperature tops 32°C (90°F). A whole night out is never safe.
Raw egg whites and yolks myths: fact or fiction?
- You got it!Not this time.
False. Food-poisoning bacteria seldom alter how food smells. Keep to the 2–4 days window and discard anything older.
- You got it!Not this time.
False. The freezer puts bacteria on hold rather than killing them. They start up again as the food warms, so let it thaw in the fridge, then cook or reheat it all the way through.
- You got it!Not this time.
True. Held at 0°F / -18°C, it keeps its best quality for roughly 12 months. Food that stays frozen remains safe indefinitely; only the quality slips over time.
- You got it!Not this time.
False. Each time the fridge is opened, the door heats up. Choose a middle shelf over the door, which warms up each time someone opens it.
- You got it!Not this time.
False. Certain bacteria produce toxins that heat cannot destroy. Reheating kills the bacteria themselves but leaves those toxins behind, so anything left out longer than 2 hours belongs in the trash.
