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Storing Egg Whites and Egg Yolks If a recipe calls for only whites or only yolks, refrigerate the leftover whites in a covered container up to four days. Store egg yolks in water in a covered container in the refrigerator and use in a day or two. If you can't use the yolks quickly enough, hard cook them. Carefully place them in a single layer in a saucepan and add enough water to come at least one inch above the yolks. Cover and quickly bring just to boiling. Remove from heat and let stand, covered, in the hot water for about 15 minutes. Remove with a slotted spoon and store in a tightly sealed container in the refrigerator up to four or five days. Source: American Egg Board |
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