Waste less, use eggs safely
Choose what you have left to find suitable uses, approximate quantities and the safest way to refrigerate or freeze it.
Use-what-you-have finder
Select what is left and how much. Suggestions are starting points, not permission to use an egg that has been stored unsafely.
Approximately 60 g using this guide’s rounded large-hen-egg reference.
RefrigerateRefrigerate covered and use promptly. US and Canadian tables commonly give 2–4 days for raw whites or yolks.
FreezeWhites freeze well in measured portions. Official quality windows differ, so label the date and follow local guidance.
Combine with one or more whole eggs for extra white without losing all the richness of yolk.
Open related guide →Use roughly twice the weight of caster sugar for a basic crisp meringue.
Open related guide →Nut-based little cakes are a dependable way to use several whites without whipping them.
Freezer method
Rounded reference
Egg sizes vary internationally. Weighing is more accurate for baking and for leftovers from unusually small or large eggs.
Four sensible rules
Do not leave cracked or separated egg in its working bowl. Transfer, cover, date and refrigerate it promptly.
Prevent raw egg and its utensils from contacting ready-to-eat leftovers.
Carton, product and national instructions take priority. When storage history is uncertain, discard rather than extending a generic window.
Bring cooked leftovers to the endpoint required locally and avoid repeated cooling and reheating.
Official storage references