How to freeze eggs for later use

Q. I hope you can help with my dilemma. I have several recipes where eggs are separated and then only the yolks or just the whites are used. What do I do with the leftover whites? Are they freezable? How, and for how long? Right now, I just throw them away. Such a waste!

— Diane Boswinkle, Hammond, Ind.

A. The good news is you don't have to toss those egg yolks or whites. The whites can be frozen in small freezer containers (or freeze them in ice cube trays, then unmold them into a freezer food storage bag.) for up to six months. Use them for low-fat omelets or for meringue toppings.

The yolks, however, need to be beaten with salt or sugar to prevent them turning gummy once thawed. For every 1/4 cup of yolks, beat in 1 ½ teaspoons sugar or 1/8 teaspoon salt, depending on their destined use. Freeze for up to 3 months in freezer containers. Use the salty yolks for sauces, soups or omelets. And use the sweet yolks for pie crusts, cookies or to lend extra richness to a cake, for example.