I have one recipe that calls for several egg whites, and no egg yolks that I plan to make soon. I have other recipes that call for more yolks than whites (which I am not planning on using 'soon')... ...
This time of year I have a ton of extra eggs. In the winter I have fewer. I have, therefore, been experimenting with egg preservation techniques. I like pickled eggs a lot. They aren't very versatile ...
I saw this question and it got me thinking, can I freeze egg whites, and if so is there anything I need to bear in mind when doing so?