If you have a recipe that only requires egg yolks and you don't want to use the egg whites straight away (or within a couple of days from the fridge), tip each one into a small plastic pot with a lid and pop it in the freezer. You can then remove the frozen egg white disc (pouring some hot water over the back of the pot helps) when needed, or wrap it in cling film and put it back in the freezer. Then you can use the pot again!
I keep a bag of egg white discs in the freezer, so when I have a recipe that calls for them, I don't need to crack any eggs and find a use for the egg yolks*. Freezing them individually makes it easier to keep track of how many you have - if a recipe calls for 3 egg whites, just defrost 3 discs!
Pop the disc(s) in a bowl to defrost for a couple of hours before using (or leave in the fridge overnight) - they are as good as new!
|Egg Whites||1 or more|