Egg whites freeze really well and it’s very useful to have them on hand. When I make a recipe that requires just the yolks, I pop the whites into a bag, note the number of whites and pop them in the freezer. Then, when I need egg whites for a recipe and not the yolks, I can take them out of the freezer, allow them to defrost and away I go.
A good example would be when I make an onion tart. I use one egg and 2 egg yolks for the filling so I’ll pop the remaining 2 egg whites in the freezer for another time. A week later I might make a dark chocolate mousse for which I need 2 egg yolks and 5 egg whites. Voila! I already have at least a couple in the freezer ready to go.
And if I get a glut of egg whites in the freezer then I’ll defrost them and make a big pavlova or meringues for a group.
If you are in a rush then you can defrost the egg whites quickly by immersing the bag in a bowl of warm water. Just make sure they are at roughly room temperature before you start beating them for the best results.
