You can freeze your egg whites for future uses, Susan. They work very well this way to use when you need to flour, egg, and roll something in breadcrumbs. You can place each egg white in a separate compartment of an ice cube tray and freeze, then put the frozen cubes of egg white in a zip-top bag so that you easily know how to measure them (when a recipe calls for dipping in an egg wash, I use 2 egg whites per 1 whole egg called for in the recipe).
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