Those pesky egg yolks - can you freeze them?

[Kristilyn1]

Not really answering your question, but I buy the Just Whites that are pasteurized and sold in the refrigerator case, this eliminates the need for all these homeless yolks.......

Kristi

[Gail]

...so tell me, Shirley... are you frequently troubled by pesky egg yolks? http://www.cookinglight.com/bbs/wink.gif

According to the American Egg Board, www.aeb.org (http://www.aeb.org) , the correct answer is:

Raw egg yolks require special treatment because the yolk’s gelation property causes it to thicken or gel when frozen. If frozen as is, the yolk with eventually become so gelatinous it will be almost impossible to use. To help retard gelation, beat in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup for each 1/4 cup egg yolks (4 Large yolks). Label the container with the number of yolks, the date and whether you’ve added salt (for main dishes) or sweetener (for baking or desserts) and freeze. Substitute 1 tablespoon thawed egg yolk for 1 Large fresh yolk.


Son-of-a-gun. I didn't know that! http://www.cookinglight.com/bbs/smile.gif

[Vanessa]

Gail
That was great info...I bought those powdered egg whites you add water to reconstitute they work pretty well. When I have egg yolks I make natilla is like a custard.

[Shirley Panek]

Gail -

Thanks so much. I looked up on the Cook's Thesaurus, but they weren't much help on the yolks. I didn't think to check the AEB.

I usually have frozen egg whites - I've never tried the powdered egg whites. Although come to think of it, I just bought some so I could sugar some fruit. Oops! http://www.cookinglight.com/bbs/redface.gif I guess if I'd remembered I wouldn't be in this predicament.

As far as the frozen whites go, I usually forget to get them out in time and have to try and fast defrost them.

Thanks again.

http://www.cookinglight.com/bbs/smile.gif
Shirley

[Shirley Panek]

I know that you can freeze egg whites (uncooked), but can you do the same with egg yolks? I hate to waste them, but then again they'll just sit in my fridge until I have to throw them out. I'd like to be able to use them at a later time when I need just egg yolks and not egg whites. Or does anyone have any suggestions for what to do with these little rascals?

TIA,

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Shirley