If egg yolks and whites are separated for storage, both should be kept in separate covered containers in the fridge; the yolk is more delicate than the white, though, because its thinner membrane dries out and forms a tough skin faster once exposed to air and bacteria.
How should egg whites be stored?
Egg whites keep in a covered container in the fridge for 2-4 days; their protein-heavy structure makes them last longer than yolks and lowers the risk of drying out. If you are saving up a large amount of whites — say, after a recipe that only uses yolks — freezing them one-per-cube in an ice tray is a practical method; once frozen, the cubes can be transferred into a labeled bag to save space in the freezer.
How should egg yolks be stored?
Egg yolks keep in the fridge for at most 1-2 days and should be kept in a container with enough water, or lightly salted water, to cover them completely; the water keeps the yolk's surface from direct contact with air and slows the membrane from drying out. Without added water, the top of the yolk starts to toughen within a few hours. Changing that water daily can stretch the yolk's life by one more day, but it should still not go past 2 days total.
Can both be frozen?
Egg whites can be frozen as-is and keep their quality for 10-12 months; yolks need to be beaten before freezing, or they turn gelatinous and grainy once thawed. Beating in a pinch of sugar for sweet recipes, or a pinch of salt for savory ones, prevents that gelling.
What if a recipe only calls for one part?
When a recipe uses only the yolk or only the white, plan how to use the leftover part right away rather than wasting it; leftover yolks from a cake recipe that only needed whites, for instance, can go into a custard or sauce within the same week; if the yolks need to wait, covering them with water still applies here too.
When should they be thrown out?
A yolk that has turned grayish, formed a crust, or gives off a sharp smell should be discarded; a white that has gone cloudy or turned pinkish should not be used either. In both cases, a quick look and sniff before tasting is enough warning; tasting a questionable piece of egg is never a necessary check.
Why does separating them carefully matter?
A bit of eggshell or yolk mixed into the whites lowers how well the whites will whip; separate eggs with clean hands or an egg separator tool, and remove any shell fragments right away. Separating eggs straight from the fridge also helps, since a cold yolk's membrane is sturdier than a room-temperature one and holds together more cleanly.
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