Frequently Asked Questions
QUESTION:
What can I do with leftover egg yolks?
What can I do with leftover egg yolks. I have loads of them due to the Italian meringue frosting I make. Help! Thanks.
ANSWER:
You can freeze egg yolks but, unlike egg whites, it requires special treatment. According to the Canadian Egg Marketing Agency, the gelation property of yolk causes it to thicken or gel when frozen. If frozen as-is, egg yolks eventually become so gelatinous it is almost impossible to use in a recipe. To help retard this gelation, beat in either 1/8 teaspoon salt or 1 1/2 teaspoons granulated sugar or corn syrup per 1/4 cup egg yolks (4 yolks). Label the container with the number or yolks, the date (should be used within 2 months, but safe up to a year), and whether you've added salt (for main dishes) or sweetener (for baking or desserts). To use, substitute 1 tablespoon thawed egg yolk for 1 large fresh yolk.
Here a few recipes to help you use up those extra egg yolks:
Béarnaise Sauce
Cooked Hollandaise Sauce
California Walnut-Glazed Maple Pots de Crème
Crème Brûlée
Zabaglione
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