Because I’ve been on a buttercream and sponge cake kick lately, I’ve been using a ton of egg whites. Naturally I took up the habit of saving all of the egg yolks and freezing them. But what to do with all the leftover egg yolks?? Well, a number of things really. Perhaps some rich brioche bread or a silky custard. I could whip up a hollandaise sauce or make fresh mayonnaise. Or ice cream, of course! The possibilities are endless once the ideas start flowing. There are even web articles dedicated on how to use up egg yolks with a number of recipes like this one.
So when I went to make a batch of celebratory creme brûlées I went straight to the freezer, excited to finally be using up my collection of lonely egg yolks. I heated the heavy cream and prepped my ramekins. But when I went to whisk my thawed egg yolks they were all solidified disks. I was mystified. So many items keep so well in the freezer: butter, heavy cream, doughs, etc. So why not egg yolks?
Apparently, egg yolks become gelatinous when frozen. It seems, that to truly freeze egg yolks and retain proper consistency it needs something to aid the process. I did a bit of research online and discovered the proper ways to freeze eggs in all it’s forms:
EGG YOLKS – Whisk the egg yolks. Then, for every 1/4 cup of egg yolks (about 4 yolks), beat in either 1/8 teaspoon of salt or 1 1/2 teaspoons of sugar or corn syrup. What you decide to add will depend on how you plan to use the egg yolks (sweet vs. savory).
EGG WHITES – Pour the whites into freezer containers, seal tightly, and freeze. Freezing individual egg whites in an ice tray will result in a convenient pre-measured portion thats easy to thaw.
WHOLE EGGS – Beat just until blended, pour into freezer containers, seal tightly, and freeze. Easy.
Also, another tip, be sure to label your container with the date and the number of egg product. Nothing is worse than saving all that egg product only to not know how to portion it when you need it. However if you do forget to label, just do a quick online search for the weight of an individual egg, egg yolk, or egg white then weigh it out according to your recipe.
Hooray for no more wastage!