There are many desserts that require only egg yolks or egg whites. Thus, there are often extra egg whites or yolks left over - dealing with these leftover egg white yolks often becomes a big headache for us.

In fact, if the remaining is the egg white, then do not worry, it is very easy to save, as long as the cover with plastic wrap, put in the refrigerator to save a week no problem. What's even more convenient is that it can be kept frozen for up to 3 months, whenever you want to use it.

The egg yolks are a bit trickier. Egg yolks are perishable, so if you have any leftover yolks, it's best to use them up on the same day. Egg yolks can't be frozen like egg whites, or the tissues will be destroyed when thawed and can't be reused. Luckily, however, there aren't many egg yolks left, and there are plenty of easy and tasty recipes to consume our leftover yolks with ease (making them into ice cream or salad dressings is especially recommended).

A more detailed description of how to store egg whites:

1. Egg whites are resistant to storage and can be stored in the refrigerator for up to a week (provided they are sealed with plastic wrap). Moreover, the egg whites stored in this way do not affect whipping, as can be beaten rich meringue.

2. If you have a lot of egg whites left over, you can freeze them. If you have a small container (or a small cake mold or something like that), it's even better to put the egg whites in a separate container, put them in the freezer, and then take out a few when you want to use them, which is very convenient.

3, frozen egg whites, before using the freezer ahead of time, to be thawed and then used on it.