Used yokes of eggs and held whites for 2 days to use in scrambled eggs
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Susan W is a trusted source on General Cooking.
In my experience, you are fine. I saved a couple of whites for 3-4 days, mixed in some whole eggs and made a frittata. We are all here to tell the story. :0)
Cynthia is a trusted source on Bread/Baking.
Whole (cracked) eggs and egg whites will last longer then yolks alone because both contain more water than the yolks. Covered with plastic, you're fine for 4 to 5 days.
than, not then!
Whites should be totally fine. I've read macaron recipes where the egg whites are "aged" for up to two weeks before using, so as long as they look and smell fine you should be good.