Use and storage recos for lots of egg yolks?

If you make macarons, you can use the yolks for the filling. I have a very cute macaron cookbook that has recipes at the end for puddings, including bread puddings, that you can use leftover egg yolks in. The best ever, though, is to make a raviolo with rice pasta ... the yolk spills out when you cut into the raviolo.

On the side of the carton - at least here in Britain - it tells you. I think two tablespoons = one egg white. It is so easy. I have chickens, so enjoy fresh eggs everyday, but if I'm making meringues, I always use cartons.

with the whites that come in the cartons, how do you know how much to add to your recipe? (like, how do you know how much equals 1 egg white?)

Oh, and sabayon/zabaglione will keep in the fridge for a day or two, but not more than three.

Creme Brulee! Ice Cream! Creme Anglaise!

Pots de creme!

Massive shortcut! Buy fresh egg whites in cartons instead! They are brilliant and I use them all the time for making meringues. No more sad shrivelled egg yolks languishing in the fridge.

Put each yolk into a section of an ice cube tray & freeze them! I usually put a zipper baggie over the whole tray to reduce freezer burn potential too. I've left them in there for up to a month, and all you need to do is thaw them out.

I find myself with this problem often. I actually had to make a list which is magnetized to my refridgerator to help me with using up my extra yolks and/or whites. I usually have one of the other left over from somthing. Here's what i have for yolks:

Any number of custards
Ice Creams
Holandaise/Bernaise
Mayo and/or aioli
Creamy Alfredo Sauce (yolks are used to thicken the sauce)
Pasta dough
Pastry Cream/Creme Anglaise

Make some lemon curd! (Or orange, lime, whatever). It keeps in the fridge for up to two weeks, or you can jar it. And it's gluten free!