On Wed, 29 Mar 2017 16:20:11 -0600, graham > wrote:

>On 2017-03-29 3:58 PM, wrote:
>> On Wed, 29 Mar 2017 12:51:59 -0700 (PDT), "
>> > wrote:
>>
>>> On Wednesday, March 29, 2017 at 9:09:01 AM UTC-5, Ed Pawlowski wrote:
>>>>
>>>> On 3/29/2017 9:29 AM, KenK wrote:
>>>>
>>>>> When you see a recipe requiring one or more egg whites what do you do wuth
>>>>> the yolks? I've never seen a recipe using just egg yolks.
>>>>>
>>>>> TIA
>>>>
>>>> Make a richer scrambled egg for breakfast the next day.
>>>>
>>>>
>>> That's what I would do with the extra yolk(s), too.
>>
>> Ditto - if I am going to have scrambled eggs I deliberately remove
>> one/two egg whites for another occasion. The egg whites freeze very
>> well until you need them, but I didn't find yolks would freeze.
>>
>I buy whites in a carton when I'm making meringues or macarons. I tried
>freezing the leftover but when I tried to use them, I couldn't get them
>to whip up very much.

I find I need to give them plenty of time to come up to room
temperature, but they whip up fine, as though they had never been
frozen. Once I was hurried and nuked them in frozen state with the
inverter on and even so, they were fine.