I just read this on a favorite recipe blog I read, Our best bites, and was so excited to tell you guys about this. I know that a lot of us have an extra freezer and this would be fantastic for your food storage! To read the whole post on eggs ... go here ... but I just copied the freezing part for you here.
Freezing Eggs
Once you've separated eggs you often only use either the whites or the yolks. Instead of tossing the unused portion, you can freeze them.
Egg whites freeze really well. Use an ice cube try and place one egg white in each portion. After they're frozen transfer to a plastic bag or other container and you can grab one white at at time for easy measuring. Or, you can freeze them all together in a container. Just be sure to mark the container with the number of egg whites that are contained in it.
Egg Yolks can get lumpy when frozen. To avoid this problem, add either 1/8 tsp salt or 1 1/2 tsp sugar (depending on whether you're going to make something sweet or something savory with them) to every 4 yolks. Stir gently and then freeze.
For both egg whites and egg yolks, if you freeze in bulk, just remember that about 1 T = one egg white or one egg yolk.
Very cool!
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