An Egg-cellent Tip

 

I do a lot of baking and cooking with egg separates. I tend to use egg whites for making meringues or egg-white omelets and egg yolks for baking biscuits or cakes. In doing so, I throw away the part of the egg that's not needed - not very thrifty at all. So you can imagine my delight when discussing this with a friend, I find out that you can freeze the egg separates! Simply freeze in a suitable container and then when needed defrost in the fridge, bring to room temperature and cook. An egg-citing tip that the Thrift-Queen can't wait to try.