Eggs in baking can sometimes be problematic. Angel food cake wants whites only, but you hate to waste the yolks. Occasionally, you may be cooking lemon curd or a custard that only wants the yolks. Many of us succumb to making too many baked products and puddings at once to use up everything and then have the delightful problem of too many sweets in the house. I haven’t found a solution for what to do when you have extra yolks, but with extra whites, I learned you can freeze them.
Line a drinking glass or jar with a freezer ziplock bag and crack the egg into it, capturing the yolk you need in the shell, of course.
Label with how many yolks there are and pop the bag into the freezer. To quickly thaw them, put the baggy in a bowl or very warm water, careful that it’s not so hot it will begin cooking them. They whip up perfectly into stiff peak, or whatever state you need them in. Several times I’ve found I had just the right number of whites in the freezer and didn’t have to crack any eggs or waste any yolks just to make waffles or my mom’s special tapioca pudding, etc.