If you have a recipe that calls for just the egg yolk, you can save the egg white for later use by freezing the white in an ice cube tray. 1 large egg white will fit in a normal size ice cube. Just freeze them and then store the egg white cubes in a freezer bag - then if you ever just need egg whites, you can thaw the cubes - 1 for each egg white needed.
Thats such a great Idea
! Do you think you could do the same with the egg yolk?
No, unfortunately, the freezing process renders the yolk unusable. I have tried it several times in several different applications, and the yolk just doesn't thaw right, it's like the freezing "cooks" it.
So, this just works for the whites! But it cuts down on the left over yolks, because if you just need whites, you have some on hand in the freezer!
add a little salt to the yolk and scramble, will freeze just like the white.
Ok, I will have to try that. I tried using the thawed yolk in an icecream recipe and I had to throw the batch out and start over with fresh, so after that I just stuck to freezing the whites. Although I do tend to have more leftover whites than yolks! 
Yeah, any commercially available yolks only either say do not freeze or come already frozen but are only available in sugared or salted varieties. Just make sure you use a standard amount so that you can account for it in your recipes.
Me? I'm a SMBC maker and I just pitch the yolks. On the off day when I have extra whites from something I freeze all of them together in a ziplock. I never need just one so I don't bother with the trays.
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