How about those egg yolks in the container sold at the supermarket. Can they be used on cake recipes that call just for egg yolks? Especially scratch cakes. I have a couple of recipes for yellow cakes that only call for egg yolks and would love it if I can use just the yolks sold at the supermarket. Does it work? Has anyone tried yet?

I hate to have to figure out what to do with the egg whites when I have to separate them.

Yep the egg yolks in the carton work fine.

They are basically just egg yolks. But whenever i have to use jsut yolks and don't need the egg whites, i just freeze em in ice cube trays. One ice cub space for one egg white. That way if i ever need one or two its easy just to get the cubes of egg whites and let them thaw on the counter(do not put them in a microwave, BIG mistake for me).