How do you save the yellow yolks of eggs when recipe only uses whites?

- Separate the egg whites from the yolks into one cup each.

- Cover both the whites and yolks with a piece of plastic wrap that can sit just below the rim of the cup.

- Refrigerate the yolks for up to 2 days, and use the whites in your recipe.

Method 2: Egg Freezing Tray or Ice Cube Tray

- Separate the yolks from the whites.

- Carefully crack each of the yolks into the mold of an egg freezing tray or an ice cube tray. Use a spoon if it helps to get all of the yolk in.

- Freeze for later.

- When you’re ready to use, thaw the yolks overnight in the refrigerator or for a few hours at room temperature. If there is a little bit of ice on the yolk, this is fine. They’ll come to room temperature soon.

Method 3: Freeze in Ziplock Bag

- This method is not as useful if you want individual yolks like you get with the other methods. But it’s an easy way to freeze several egg yolks at once if you’re not looking for whole yolks.

- Whisk all of your yolks together in a bowl.

- Then fill a labeled freezer-safe ziplock bag with the mixture and freeze.

- When you’re ready to use the yolks, thaw in the refrigerator overnight or quickly in a bowl of warm water for a few minutes.