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When a recipe calls for just egg yolks or only egg whites, there is always a point at which you must decide whether to save or discard the leftovers. On one hand, eggs are fairly inexpensive and if you have nothing in mind for a few extra whites, it might not be worth the bother to save them. On the other hand, why waste a perfectly good egg white (or yolk)? The whites can be saved for souffles, cakes and omelets, while the yolks can often be used in baked goods, ice creams and puddings.
Yolks and whites have different storage requirements. Whites can be kept, covered, in the refrigerator for several days. They can also be individually frozen by putting each into one section of an ice cube tray and defrosted when you are ready to use them. Yolks should be put into a bowl of water, covered, and used within one or two days.
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9-24-2006 @9:45PM Martha said... Eggs aren't cheap in all parts of the world! I recently moved to Canada, and eggs and all dairy products are significantly more expensive here. Throwing out the egg whites or yolks isn't an option for a poor graduate student...
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