Dessert recipes often cause an egg imbalance in the kitchen. Separating eggs for curds, ice cream bases, meringues, or angel food cakes leaves you with an excess of either yolks and whites. The most convenient way to keep them stored for months? In the freezer!
Egg whites can be frozen as-is, and will lose only a little of their foaming power in the freezer. Egg yolks, however, need some special treatment to keep from becoming pasty when thawed. Thoroughly mix one teaspoon of sugar with each egg yolk before storing; this will keep the egg proteins fluid after freezing.
For the most flexibility, freeze whites and yolks individually in ice cube trays, then pop them into a larger freezer-safe container. Once frozen, they will keep for several months.
Do you have any tips for freezing egg whites or yolks?
Related: How Can I Use Up Lots of Leftover Egg Whites?
(Image: svehlik/Shutterstock)
How to Make Easy 3-Ingredient Energy Bars at Home
How To Cook Tender, Chewy Wheat Berries on the Stovetop
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Straw Mat from The ...
10 No-Fail Decor Tricks & Tips for Small Spaces
Beth's Romantic & Retro Residence
When my daughter and granddaughter were living with me, I inherited a bunch of those little plastic baby food containers. They are perfect for freezing eggs. I just write on the lid how many whites are in each container, and the date. I've had great luck with using these whites for meringues and other things. Also, sometimes a recipe calls for brushing a crust with egg and you have so much left over; I freeze that too and just make sure to note its use on the lid.
I freeze whites often, just use good quality tupperware and I've been fine so far with getting a good meringue out of them.
Never froze egg yolks before and I'm glad you posted this because after making enough SMBC for a huge birthday cake over the weekend I've got 10 of them just sitting in the fridge.
I tried freezing whites in an ice cube tray and COULD NOT get them out. I ended up thawing and dumping them down the drain. I tried again and froze them in plastic bags and I just wrote how many were in each bag.
I had no idea I could freeze them. Thank you so much for this information. I am so thrilled to know this.
Thank you for this information. I just hate throwing out yolks (when making soufflés or meringues) or whites (when making crème brulee).
You have saved me from guilt and waste.
You can mix the yolks with salt as well, if you plan to use them in a savory dish. 1/2 t of salt per cup of yolk, roughly.