I've read that you can freeze eggs for use in baking. I seem to remember that it was suggested that the egg be slightly scrambled. Does anyone know if you can separate eggs, freeze the yolks and whites in different containers, and then still get the whites to whip after they defrost? We make a lot of souffles in the winter, and it would be great to freeze some eggs when they are overly abundant to save up for slow times. Anyone ever try this? Thanks.