I know they exist but have never used them. I do have a fabulous 70s cook book called the Other Half of the Egg. It’s set up for just whites or yolks, and how many. Like ok, I baked a pav, what can I do with 6 yolks?
I’ve had some success with onion & chilli brew with a drop of dish detergent. It doesn’t keep well though.
Good thing I’m not allergic to shellfish. A nice prawny Tom Yum please.