Avoid spending more than you need to at the grocery store with these smart, money-saving tips.
1 of 13
If a recipe calls for just egg whites or egg yolks, don't throw the remaining part down the drain. You can freeze both yolks and whites for future use.
To freeze egg whites, use a plastic ice cube tray. Put one white into each cube space and freeze. Pop the egg-white cubes out of the tray and store in a labeled, ziplock plastic bag in the freezer.
To freeze yolks, add a pinch of sugar or salt to each one to prevent it from coagulating, then freeze in the same way as the whites.
1 of 13
Enter for a chance to win a $2,000 Grand Prize.
Enter for a chance to win 1 of 3 Weber outdoor grill prize packs.
© 1996-2014, Reader's Digest Magazines Canada Limited - © 1996-2014, The Reader's Digest Association (Canada) ULC - All rights reserved.