I read all the very useful answers to this question  
<http://cooking.stackexchange.com/questions/5021/can-raw-eggs-be-frozen>   

But my question is a bit different:

When making anything that needs whipped egg whites, the condition (cleanness/pusity) of utensile and the egg whites is essential. I wanted to know if I freeze egg whites would I be able to melt and whip them later?