After freezing, the whites tend to be watery and are best used in recipes where the whites are not the sole leavening agent. Eggs contain a yolk and a white. The egg yolk is rich in fat and a source of vitamin and minerals. A fresh egg yolk will be rich in color and will stand upright with little spread. Blood spots are not harmful and will disappear with age.
Egg yolks add tenderness and color to baked goods.
Some recipes call for beating egg yolks and sugar until thick, light, and forms a ribbon. The egg white is mostly protein. To get maximum volume when beating egg whites they should be at room temperature and make sure your bowl and beaters are clean and free of grease. Copper is the best type of bowl to use. If whites are over beaten the protein molecules will lose their elasticity and the whites will become dry and flaky and won't hold as much air.