Ann from Westhampton loves baking angel food cake but wants to make the most of her remaining egg yolks. Listen to Chef Adam’s quick response to her question about freezing the yolks. Following is an outstanding article from Gourmet Sleuth, our pick for best online resources for conversions and equivalents.
Tips For Storing or Using Left Over Egg Yolks, source Gourmet Sleuth
Store Individually - Egg yolks need to be stabilized before freezing or the thawed product will be pasty and hard to mix. For best results store the yolks pre-measured according to future use. If the yolks will be used for sweet or dessert recipes, add 1/3 tablespoon of sugar or honey per dozen yolks. If the yolks will be used for savory recipes add 1/3 teaspoon of salt per pint of yolks. The stabilized yolks may be dropped, one egg yolk in each section of a ice cube tray and frozen. Remove the egg yolk cubes and store in a freezer style zip-lock bag.
Thawing Frozen Yolks - All the yolks to thaw in the refrigerator for about 8 to 10 hours.
Egg Yolks in Sauces - Egg yolks make a very good thickener for sauces. Two or three yolks beaten lightly with a bit of cream will thicken 1 cup of liquid. The yolks should never be added directly to the hot sauce. First add a small amount, less than a tablespoon of creme to the eggs. Then spoon some of the hot sauce into the egg mixture. This process is called “tempering”. Stir the yolk mixture into the rest of the sauce making sure you don’t allow the sauce to boil.
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