That was clever, I hadn't seen that. Chances of me having a sanitized water bottle on hand at the moment I need it might not be good, but I'll try it some time.

I had wondered about the pasteurized eggs too. Hmmm, will they work? Kissing a horse? I think I'll pass on that one! I don't understand why my recipe looks so screwed up from my work computer. I checked and re-did some symbols before I hit submit. I'm guessing it's the font that I used, but I see it occasionally in other's posts too.

Yes, I freeze eggs all the time. I freeze whole eggs by beating them up, adding a pinch of salt and then freezing in muffin pans. Each "puck" of frozen eggs is equal to 2 eggs. Whites can be frozen with no additional salt or sugar, yolks will coagulate if no salt or sugar is added. I thaw eggs and use them for scrambled eggs or for baking. So yes, go ahead and freeze your egg whites until you have enough for whatever baking project you desire. Same with yolks. Annie

Thanks for the ideas. Angel food is my husband's favorite cake for his birthday. I have tried now 3 birthdays in a row (corresponding to how long my daughter has been making tiramisu for our Christmas dessert, and producing all those surplus whites). I do have a dedicated angel food cake pan: it was my Mom's. I also have a dedicated plastic egg-white spatula because she used to insist that the rubber ones absorbed oils. The from-scratch cake only rose about an inch from the raw batter height. I came on here for suggestions last year as to what might be going wrong. I still don't know why. He is on a low-carb / low sugar diet, so will not eat most desserts. I have pretty much stopped making any unless there is a special occasion. He will make an exception for a birthday. But I still can't go wild. I don't want to have to eat it all myself. Lindac, did you mean you pour a raw egg white over a container of already frozen egg whites? Just keeping track of how many are in there?