Originally Posted by all4cake
I don't toss the yolks. If I don't use them soon after separating them (like the same day soon), I measure them, place them in freezer bag, label with measurement and date and place in deep freezer until I can use them.
Thank you for this!!! I have been wracking my brain to figure out a way to store extra yolks long-term! Duh: measure, freeze, label. Why didn't I think of that?! hahaha
I, too, prefer fresh eggs, but I have used the whites in cartons before for SMBC/IMBC and they worked fine for me. I add some cream of tartar to the meringue as it's whipping.