You separated a few eggs for a recipe and have leftover whites in a bowl in the fridge. Or you have a carton of liquid egg whites that has been open for over a week. Do egg whites go bad?
The short answer: Yes, egg whites go bad, and faster than most people expect. According to USDA guidelines, raw egg whites from separated shells should be used within 2 to 4 days refrigerated. Carton liquid egg whites (AllWhites, Egg Beaters Pure Egg Whites) last until the printed use-by date unopened, but only 3 to 7 days after opening.
The good news: egg whites freeze exceptionally well for up to 12 months with almost no quality loss, making freezing the best option when you have more than you can use.
For a full overview of how perishable foods compare on shelf life, visit our Complete Food Storage Guide.
Key Takeaways
Fresh-separated egg whites: 2 to 4 days refrigerated per USDA guidance.
Carton liquid egg whites (opened): 3 to 7 days per USDA; follow the label.
Carton liquid egg whites (unopened): safe until the printed use-by date, which can be several weeks to months from purchase depending on the brand. Kirkland Signature cartons at Costco typically have a use-by date months out. Do not open until you are ready to use.
Frozen egg whites: up to 12 months. The best way to avoid waste.
The 2-hour rule applies: egg whites left at room temperature for more than 2 hours should be discarded.
Carton egg whites have a stricter timeline than shell eggs because pasteurization breaks down the natural antimicrobial proteins in raw egg white that help protect it inside the shell.
How Long Do Egg Whites Last?
The shelf life of egg whites depends entirely on their form: fresh-separated from a shell, commercial liquid from a carton, cooked, or frozen. Each behaves differently.
Egg White Type
Refrigerator
Freezer
Fresh-separated raw egg whites
2 to 4 days
Up to 12 months
Carton liquid egg whites (unopened)
Until printed use-by date (often several weeks to months from purchase)
Up to 12 months
Carton liquid egg whites (opened)
3 to 7 days
Up to 12 months
Cooked egg whites (plain)
3 to 4 days
Up to 3 months
Room temperature (any type)
2 hours maximum then discard
Not applicable
Raw egg white guidelines per USDA FoodKeeper. USDA FSIS specifies 3 days after opening for liquid egg products without an expiration date. For cartons with a use-by date, follow the manufacturer’s label; most retail cartons allow up to 7 days after opening. Always check for spoilage signs before using.
Why Carton Egg Whites Have a Shorter Window Than You Think
The Pasteurization Paradox
Carton egg whites (AllWhites, Egg Beaters Pure Egg Whites, and similar products) are pasteurized, which kills harmful bacteria and makes them safer for raw consumption in recipes like protein shakes. But pasteurization also breaks down something important: the natural antimicrobial proteins in raw egg white, particularly lysozyme and ovotransferrin, that protect the white when it is inside
