How to Keep Left-Over Whites and Yolks of Eggs
In recipes where only the whites of eggs are used, “left-over” yolks may be kept by beating them well, then turn them into a jelly glass, cover and place them in the refrigerator. Or, as they are broken from the shells and are whole, they may be slipped carefully into hot water, just below the boiling point, and allow to cook through. Then one may be served in each portion of clear soup. They may also be pressed through the potato ricer as a garnish over the salad, over Creamed Cod Fish or Creamed Toast. (Covering the yolks with cold water as a means of keeping them has not proven satisfactory). If the yolks only are used the whites will keep several days if turned into a bowl or jelly glass, covered, and placed in the refrigerator.