How To Freeze Egg Yolks And Make The Most Of Them

Eggs are a staple ingredient in many recipes, but sometimes we only need the egg whites or yolks. If you have a recipe that calls for egg whites only, what do you do with the leftover yolks? You don't have to throw them away, because you can freeze them! Freezing egg yolks is a great way to extend their shelf life and make the most of them. In this article, we will guide you through the process of freezing egg yolks and give you tips on how to use them afterwards.

Ingredients:

• Egg yolks
• Salt or sugar (optional)
• Freezer-safe container or bag

Instructions:

Freezing egg yolks is a simple process, but it's important to do it right to avoid any issues with texture or taste. Here are the steps:

1. Separate the egg yolks from the whites, being careful not to break them. You can use a separator or do it manually.
2. If desired, add a pinch of salt or sugar to each yolk and gently whisk to distribute it. This will help preserve the texture and prevent the yolks from becoming too thick or gelatinous when thawed.
3. Transfer each yolk to a separate compartment of an ice cube tray or a small freezer-safe container. Make sure there is enough space around each yolk to prevent them from sticking together.
4. Cover the tray or container with plastic wrap or a lid, and place it in the freezer. Make sure it's level so that the yolks freeze evenly.
5. Leave the yolks to freeze for at least 2 hours or until solid.
6. Once the yolks are frozen, remove them from the tray or container and transfer them to a freezer bag or another airtight container. Label the bag or container with the number of yolks and the date.
7. Place the bag or container in the freezer and use the yolks within 6 months.

Tips for Using Frozen Egg Yolks:

Now that you know how to freeze egg yolks, what can you do with them? Here are some ideas:

• Use them in recipes that call for egg yolks only, such as custards, ice creams, mayonnaise, hollandaise sauce, and lemon curd.
• Thaw the yolks in the fridge overnight before using them. Don't try to thaw them in the microwave or at room temperature, as this can alter their texture and increase the risk of bacterial growth.
• For best results, use the yolks in recipes that require them to be cooked or heated, rather than raw. This will help eliminate any bacteria that may have grown during storage.
• If you have leftover thawed yolks, use them within 24 hours or discard them.
• If you're not sure how many yolks to freeze for a specific recipe, keep in mind that 1 large egg yolk is roughly equal to 1 tablespoon (15 ml).

Nutrition:

Egg yolks are a good source of vitamins, minerals, and healthy fats. They contain about 55 calories, 2.7 grams of protein, 4.5 grams of fat, and 210 milligrams of cholesterol per yolk. While they are high in cholesterol, studies have shown that moderate egg consumption (up to one egg per day) does not increase the risk of heart disease in healthy individuals. However, if you have high cholesterol or other health conditions, it's best to consult with your healthcare provider before adding eggs to your diet.

In conclusion, freezing egg yolks is a great way to save them for later use and avoid waste. With the right technique and some creativity, you can turn them into delicious and nutritious dishes. Enjoy!