Agreed, freeze them!

If you made meringues, you can cook!

Carbonara

Aioli!

Make an old-fashioned sponge cake and serve it with fresh berries and whipped cream.

Custards like creme brulee or puddings. Or just whip them up with some marsala and sugar to make zabaglione.

And… Lemon curd. Ice cream. Egg nog.

Left-over egg yolks can be stored in an airtight container in the fridge for several days and used in pastries, sauces, mayonnaise, as a binding in meatloaves and croquettes, custards or just make a scamble in the morning.

They can be frozen for up to a month, by adding 1/8 teaspoon salt for every 4 egg yolks (¼cup) or ½ teaspoon sugar depending on whether you want to use them in something sweet or savory.