If you have a liter of egg whites in your fridge, it sounds like you use a lot of egg yolks. If this is not a one-time deal, you may want to avoid accumulating more whites by using dried egg yolks. They are just that--nothing added, nothing removed. They can be stored in a reasonably cool, dry place for several months. They have the added advantage, if you cook for one or two, that they allow you to use half an egg yolk (or a quarter, or an eighth) without having to mess with freezing leftovers. You can also buy dried whole eggs and dried egg whites--same storage, same advantages. One final advantage--you can use them "raw"--that is, reconstituted with water--with no fears about salmonella. I buy mine (all three) from King Arthur Flour, which issues a print catalog--"The Bakers Catalog"--and also has a website.I haven't looked, but its possible some of the RecipeLink sponsors also sell dried eggs. If this is an appealing idea, let me know and I'll provide contact information for King Arthur. . .