It's pretty easy to come across some extra egg parts when cooking or baking. Inevitably, some recipe is going to call for a white here, a yolk there, or maybe a full egg with just a little bit extra. You could save the bits and try to eat them up soon after, or you can just relax and freeze them:
WHOLE EGGS
Never freeze these puppies in their shell. Crack 'em open, whip them slightly, and slip them in a freezer container.
3 tbsp of the thawed mixture will equal 1 large, fresh egg.
WHITES
Just slip them into the freezer in your desired receptacle. To keep from having to cut a little bit off the whole, freeze them in ice cube trays first.
2 tbsp of thawed whites will equal 1 large, fresh white.
YOLKS
Now things get a little tricky. Yolks on their own don't hold up well in the freezer (hence the slight whipping with whole eggs). However, it can still be done. Just add salt, sugar, or corn syrup (go to eggs.ca for the exact amounts). Or, take the yolks, hard cook them, and then freeze for toppings later, or to add a little punch to a future sandwich.
1 tbsp of thawed yolks will equal 1 large, fresh yolk.
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