When you find yourself cooking up a storm with tons of egg whites, save the yolks for something else delicious.
I've always had a box of egg whites in my refrigerator. It was partially because of the (not so true) claim that egg yolks were something to avoid, but also because it was a convenience item. When I needed to separate eggs for a recipe or use one full egg with an egg white for an omelette, the boxed stuff was a saving grace. But real egg white are not only better for you (no preservatives in a real life egg), they are also way cheaper.
Recently, I found myself avoiding recipes that used egg yolks or white. I felt guilty tossing part of the egg, but I also didn't want to cave and buy a carton of egg whites. Then I discovered I can actually keep a separated egg in an airtight container in the fridge for a day or two and use it up in a different recipe. Here are some of our favorite egg white and egg yolk recipes, so you can stop tossing the leftover and enjoy something delicious instead.