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Storing Egg Yolks

Discussion in 'Cookery' started by nick909, Apr 20, 2011.

  1. nick909

    nick909 Star commenter

    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.
  2. henriette

    henriette New commenter

    "To freeze whole eggs, break them into a bowl and beat a little to blend. Tip into a freezer bag or airtight plastic container and use within three months - freeze them in small batches, as these will be most useful, and be sure to label the number of eggs that go into each freezer bag. Whites and yolks can also be frozen separately. Egg whites just need tipping into freezer bags, whereas egg yolks need a pinch of salt or sugar beaten in (depending on whether they'll be used for sweet or savoury dishes later). This will stop them from thickening too much upon freezing. Defrost frozen eggs in the fridge overnight and use them straightaway."
  3. BelleDuJour

    BelleDuJour Star commenter

    I'd make custard. creme brulee, creme caramel or ice cream!
  4. nick909

    nick909 Star commenter

    Ta folks.
  5. The salt/sugar option works perfectly.
    I have so many eggs I have had to learn how to freeze some.
    Frozen whites don't make good meringue!! Sadly!


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