I'm using a load of egg whites for a dessert for a dinner for friends tomorrow and plan to use the yolks for dessert for Sunday's dinner, and would appreciate the advice of the forum with regards to storing them until then. I know that whites can successfully be frozen, but I have a vague idea that the same can't bo done with yolks? Will they keep, sealed, in the fridge until then? I want to make a sabayon from the yolks if knowing what I plan to do with them helps anyone advise.. I have a feeling that a sabayon should really be made the same day as well, so I don't think I can make that in advance either? Cheers for any help.