Are Liquid Egg Whites Safe to Eat? An Expert Guide

January 13, 2026 •

4 min read

According to the Centers for Disease Control and Prevention, approximately one in every 20,000 raw eggs may contain Salmonella bacteria. This statistic causes many to wonder: are liquid egg whites safe to eat?

Quick Summary

Pasteurized liquid egg whites are safe to consume raw, as they undergo a heat treatment to kill harmful bacteria. Proper refrigeration and handling are vital.

Key Points

Pasteurization is Key: Commercially available liquid egg whites are pasteurized, a heat process that kills harmful bacteria like Salmonella, making them safe to consume raw.
Reduced Risk: Unlike raw shell eggs, pasteurized liquid egg whites carry a significantly reduced risk of foodborne illness.
High Protein, Low Fat: Liquid egg whites are a great source of protein without the fat and cholesterol found in yolks, beneficial for weight management and muscle building.
Handle with Care: Proper refrigeration (at or below 40°F), prompt use after opening, and preventing cross-contamination are critical for maintaining safety.
Check for Spoilage: Look for signs of spoilage, such as a sulfurous smell or pinkish discoloration, and always discard the product if it's past its 'use by' date.
Reduced Avidin Risk: Pasteurization deactivates avidin, the protein in raw egg whites that can hinder biotin absorption.

Understanding the Pasteurization Process

Unlike raw eggs in the shell, which can potentially harbor Salmonella bacteria, commercially sold liquid egg whites are required by law to be pasteurized. This critical process involves rapidly heating the liquid egg whites to a specific temperature for a set period of time, and then quickly cooling them. This heat treatment is effective at destroying harmful bacteria like Salmonella without cooking the product or compromising its nutritional integrity. As a result, liquid egg whites offer a significantly reduced risk of foodborne illness compared to raw, unpasteurized shell eggs. It’s important to note that pasteurization does not permanently alter the nutritional content, although it can make the whites slightly runnier and affect their foaming ability for certain recipes like meringues.

Liquid Egg Whites vs. Raw Shell Eggs: A Comparison


Feature	Liquid Egg Whites	Raw Shell Eggs
Safety (for raw use)	High. Pasteurized to eliminate bacteria like Salmonella.	Low. May contain Salmonella inside or outside the shell.
Convenience	High. Pre-separated, easy to measure, and saves time.	Low. Requires cracking and separating, with potential for mess and waste.
Protein Absorption	Good (when cooked). Research shows cooked egg whites are more bioavailable than raw ones.	Lower (when raw). Only about 50% of protein is absorbed from raw egg whites.
Biotin Absorption	No risk. Pasteurization deactivates avidin, a protein that binds to biotin.	Potential risk. Raw whites contain avidin, which can prevent biotin absorption if consumed regularly in large quantities.
Shelf Life	Longer. Often last for several weeks unopened, and several days once opened.	Shorter. Typically last 3-5 weeks refrigerated, and should be cooked thoroughly.
Best for...	Protein shakes, certain uncooked sauces (e.g., aioli), and baked goods.	All-purpose cooking and baking, especially where foaming is crucial.

Benefits of Choosing Liquid Egg Whites

For many health-conscious consumers, liquid egg whites offer several appealing benefits. They are:

High in Protein, Low in Calories: Egg whites provide a high-quality, complete protein source with a much higher protein-to-calorie ratio than whole eggs, making them ideal for muscle building and satiety.
Fat-Free and Cholesterol-Free: All fat and cholesterol in eggs are found in the yolk, so liquid egg whites contain none. This makes them a popular choice for those managing cardiovascular health.
Convenient and Waste-Reducing: Pre-separated liquid egg whites eliminate the time and mess of cracking and separating eggs. They also reduce food waste by only using the white, with manufacturers utilizing the yolks for other products.

Proper Handling and Storage for Safety

Even with pasteurization, proper handling is essential to maintain the safety of liquid egg whites. The following practices are recommended by the American Egg Board and other food safety experts:

Refrigerate Immediately: Store cartons of liquid egg whites in the main compartment of your refrigerator at 40°F (4°C) or below, not in the door where temperature fluctuates.
Check Expiration Dates: Always observe the 'Use By' or expiration date on the packaging. Unopened cartons are good until this date.
Use Promptly After Opening: Once opened, use liquid egg whites within 2 to 6 days, as recommended by manufacturers.
Prevent Cross-Contamination: Wash your hands, utensils, and surfaces thoroughly with hot, soapy water before and after handling raw egg products to prevent cross-contamination with other foods.
Freeze Properly: If you won't use the liquid egg whites within the recommended time, you can freeze them. Check the packaging instructions; typically, unopened refrigerated cartons can be placed directly in the freezer for up to one year.

Recognizing Spoilage in Liquid Egg Whites

Because they have a longer shelf life than raw eggs, it can be hard to tell when liquid egg whites have spoiled. However, there are clear signs to watch for:

Foul Odor: The most reliable indicator is a rotten, sulfur-like smell. If it smells bad, it’s bad.
Color Change: Any unusual discoloration, such as a pink or iridescent appearance, indicates spoilage.
Expiration Date: If the 'Use By' or expiration date has passed, discard the product, even if it looks and smells fine.

Conclusion

Provided they are pasteurized, commercially sold liquid egg whites are safe for consumption, both cooked and raw. The pasteurization process effectively eliminates the risk of Salmonella, a major concern with raw shell eggs. While they offer convenient, cholesterol-free, high-protein nutrition, consumers must adhere to strict safe handling and storage guidelines, including prompt refrigeration and observing expiration dates, to maintain their safety. By understanding the process and following these simple rules, you can confidently and safely enjoy liquid egg whites in your diet. To explore more about egg safety, visit the American Egg Board's website.

Frequently Asked Questions

No, not all liquid egg products are pasteurized. In the US, all egg products distributed for consumption must be pasteurized by law. However, you should always check the label for a statement confirming the product is pasteurized.

The pasteurization process significantly reduces the risk of foodborne illness. However, improper handling or storage after opening can still lead to spoilage and potential health risks. Always follow the storage instructions on the carton.

The pasteurization process is designed to preserve the original flavor and nutritional value. While some might notice a slightly runnier consistency, the taste is generally unchanged.

Yes, liquid egg whites can be used in most baking recipes. However, the pasteurization process can affect their whipping properties, so some bakers prefer shell eggs for recipes like meringues or angel food cake.

Liquid egg whites are typically 100% pure, pasteurized egg whites. Egg substitutes are often made from egg whites with added ingredients like colorings and flavorings to mimic whole eggs, and may contain stabilizers.

Once a carton of liquid egg whites is opened, it should be kept refrigerated and used within 2 to 6 days, though this can vary by brand. Always check the specific manufacturer's recommendation.

No. The avidin protein, which can interfere with biotin absorption, is deactivated during pasteurization. The risk is primarily associated with consuming large amounts of raw, unpasteurized egg whites.