when a recipe calls for using only whites, or vice versa. If you don’t plan to use the eggs immediately, pour them into an airtight container and freeze.
To prevent the yolks from gelling, add a pinch of salt or a heaping teaspoon of sugar for every four yolks. The day before you use the eggs, place the container in the refrigerator, and allow them to thaw overnight.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.