With all the holiday cooking, there is bound to be some that use only half the egg. I have one now that used only 6 whites. Rather then wasting them or scrambling to make some other recipe, you may save either your white or yolks separately in individual ice cube trays.
Whites are fine as is but you need to add a little sugar OR salt to your yolks before freezing. I use salt since it's used in so many recipes. Then just pop them out and let them defrost when you need them! They keep for at least three months.
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