I am making a Bearnaise sauce today, and will have lots of leftover egg whites. I'd like to save some of them for a chili relleno batter, but I won't be making the rellenos for at least a few days or more. Can I freeze the egg whites successfully? Zip lock bag or plastic container with lid?
Or, do I just toss them?
Thanks (already tried the search option on CH with no hits)