IT'S EASIEST, FASTEST, BEST WEEK! (WAIT, LITERALLY?) READ MORE »
🔕 🔔
Loading…

My Basket ()

All questions

I've taken too long to make my macarons and my egg whites have been aging in a sealed container in the fridge for a month, is this too long to use?

asked by Peter about 3 years ago
12 answers 6641 views
8425a5f0 773c 4ccd b24e 9e75b44477a8  monita photo
Monita

Monita is a Recipe Tester for Food52

added about 3 years ago

I'd start with fresh whites

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

They smell fine and look just like normal egg whites. I have a very cold fridge... still no dice?

8425a5f0 773c 4ccd b24e 9e75b44477a8  monita photo
Monita

Monita is a Recipe Tester for Food52

added about 3 years ago

Fresh egg whites are best for baking. But use the ones you have to make a yummy egg white omelette

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

That's not safe to eat. Toss.
http://www.stilltasty.com...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

Let's face it, your egg whites are now a month old. Eggs are cheap. Use fresh eggs. Better all around.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

Most month old foods that aren't meant to be aged would scare me.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 3 years ago

The ovalbumen (the principal protein in egg whites) degrades with time, as does any protein for that matter. They won't be able to give you the results you need, which is beside the point that doing anything other than making a trip to the dumpster with month-old egg whites is frankly alarming.

D5541489 96fb 4b93 979f 7088809f4b2d  10373075 10100507743110541 5511741949794204925 o
Rebecca Vitale

Rebecca is a Recipe Tester for Food52

added about 3 years ago

For the purposes of making macarons, I would start with new egg whites. However, as long as these smell ok and there does not appear to be anything growing in them, I agree with Monita that consumption after sufficient heating sounds reasonable. In food safety terms, eggs keep forever in the fridge (even while certain preparation-specific but food-safety-unrelated aspects degrade/improve) so it really just depends how clean the container is and how clean your hands were when you separated them. Omelette sounds delish & good luck w the macarons!

D5541489 96fb 4b93 979f 7088809f4b2d  10373075 10100507743110541 5511741949794204925 o
Rebecca Vitale

Rebecca is a Recipe Tester for Food52

added about 3 years ago

("Forever" was hyperbole, but eggs do keep, in food safety terms, for a very very long time in the refrigerator.)

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added about 3 years ago


Eggs in the shell (properly handled and stored) are good up to 80 days from packing. Once deprived of their protective layer, the USDA recommends using them within 4-5 days. That's "days" not "weeks"...

D5541489 96fb 4b93 979f 7088809f4b2d  10373075 10100507743110541 5511741949794204925 o
Rebecca Vitale

Rebecca is a Recipe Tester for Food52

added about 3 years ago

Well, USDA also advises against eating raw eggs and a lot of other things people, including myself, do all the time (and maybe some egg lobby is paying off USDA, who knows). My rule of thumb for home cooking -- not in places where HACCP applies/Health Dept comes to do inspections, or private cheffing, as the case may be -- is that if it doesn't smell bad or look like something is growing in it, then if it tastes ok it is ok. I use this across the board, whether it's for brewing, fermenting, the bowl of pesto in my fridge that was fine after a month, what have you; following USDA guidelines religiously with a magnifying glass is often wasteful as they err extremely (/luxuriously) on the side of caution (how many people on the planet would take those eggs right now?). So, Peter, if they smell ok, it may not be the best omelet ever but I think it would be tasty enough if you decide to make it :)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

I've read that Pierre Herme ages his egg whites for macarons at room temp for a couple days, so yours being in the fridge should be good to go. Properly stored they should be safe, and if they whip up properly, it seems like there shouldn't be an issue. Enough weasel words in there for you? ;)