I want to bake tomorrow (Wednesday). My cake calls for all egg yolks, so I'm saving the whites to make IMBC. If I leave them in the fridge till Friday, then make the IMBC to be consumed Saturday & Sunday, is that okay? Or should I make the IMBC tomorrow and refrigerate it? I love IMBC but I'm always deathly afraid of giving someone food poisoning! Thanks!
I always buy pasteurized eggs for my IMBC they are slightly more expensive,but worth the risk.You should check your local grocery store all mine carry them.But if you can't fin them I would use the freshest eggs possible if you are worried about the risk.
The whites will be fine for a few days in the fridge. Whites tend to keep much longer than yolks due to the lack of nutrients for bacteria. As an added bonus, older whites actually whip up better than fresher ones.
And, if you ever find yourself with lots of leftover egg whites, they keep really well in the freezer. Whenever I make lemon curd, I save my whites weigh them for a batch of IMBC and put them into ziploc bags in the freezer. Then, the day before I need to make a batch of IMBC, I just pull out a pre-measured bag of whites and put them in the fridge to thaw.
Thanks! I thought about freezing them, but didn't want to hassle with it if I don't have to!