Egg whites can be kept covered in the refrigerator for two days. It's a real bonus, however, that leftover egg whites freeze well, so you can accumulate enough for a favorite cake or meringue; one large egg white is approximately 2 tablespoons (25 mL). Use a heavy freezer bag or freeze the whites in ice cube trays and transfer them to a freezer bag when they're solid, so you can defrost only the number you need. Thaw frozen whites in the refrigerator and use them immediately.
To keep whole egg yolks, cover them with a small amount of cold water, then a lid to keep them from drying, and refrigeratoe. Pour off the water and use them within two days. For longer storage, think about how you plan to use them. If they're destined for something sweet, add 1.5 teaspoons sugar or corn syrup to every four yolks. If they'll be added to something savory like scrambled eggs or omelets, add 1/8 teaspoon salt for every four yolks. Then freeze them. The addition of salt or sugar helps keep the yolk from becoming grainy as it freezes.
Whole raw eggs cracked from their shell can also be frozen for use in baking. Beat just enough to blend the yolk and white, pour into an airtight container and freeze.
