If you’re using whole eggs, generally yes unless you have a use for them. You can store just the yolks for a short period in the fridge if you want. They also sell cartons of just egg whites in a lot of grocery stores, at least in the US.

Some folks feed em to the dog, but when I’m making anything that results in extra yolks, I’m making challah or flan in the next few days.

If you don’t have a health reason to avoid the yolks, you can just make omelettes with whole eggs.

But if you want to make something else with them, I use them for:

• Stirred into pasta in the style of carbonara (I’m not a purist and it’s great with just olive oil, garlic, red pepper, cherry tomatoes, and the yolk)
• Stirred into ramen (if it’s still whole you can try and poach it, but no one’s gonna stop you from just stirring it in with a fork)
• Homemade chocolate pudding
• Enriched bread dough
• As an egg wash on any type of bread
• French buttercream frosting

Like someone else said, I use the carton of eggs whites! They sell them separately in some places ☺️ I unfortunately don’t have an alternate use for the yolks, so I figured this is better for my needs.