Don't waste eggs

Did you know you can freeze leftover egg whites and yolks? Place a small plastic sandwich bag in a cup and break the whites into it. Tie securely and freeze until needed for meringues (their best use.) If you forget how many you have, each white is about an ounce (or 25-30g) and can be measured using a baster. For yolks, stir in a little sugar or salt, for sweet or savoury uses, then freeze in a small tub. They tend to go a bit rubbery when defrosted and the salt or sugar helps combat this.