Cheese souflee

They freeze very well as others have suggested. I make ice cream all the time and since that is indulgent enough, I don't want to make more sweets either! Most often, I make healthier frittatas by using mostly whites with a few whole eggs so that it does not get rubbery.

DH uses egg whites in the coating for his homemade chicken nuggets. Its from America's Test Kitchen. They also freeze well if you decide to make a big batch and can't eat them all.

A good way to freeze egg whites is to place them in individual plastic ice cube trays. Once frozen, transfer the whites to a plastic freezer bag. To thaw, simply place in refrigerator overnight. After freezing, the whites tend to be watery and are best used in recipes where the whites are not the sole leavening agent.

Read more: http://www.joyofbaking.com/eggs.html#ixzz2DLobXChm

I think you can freeze them, a couple together in small freezer bags. Then you can use them when you need them.

I needed 10 egg yolks for a recipe over the weekend. Now, I can't bear to throw out the 10 egg whites that are sitting in my fridge. WWYD?
Yes, I can make some egg white omelettes - but not THAT many! For most of the week it's just me and 2YO DD for dinner.
Sweets are out, as we are up to our eyeballs in holiday treats (already! yikes!)
What am I overlooking here?