Extra egg yolks? It’s easy to keep them
|If you have egg yolks that you won’t be using immediately, they’ll keep longer if you store them under a layer of water or milk. Drain off the liquid before using the yolks. Use within five days or freeze.
To freeze egg yolks, you need to keep them from drying out by adding the equivalent of a teaspoon of salt per pint or a tablespoon of sugar or honey.
Another freezing tip: Place one yolk in each compartment of an ice cube tray. (After they freeze, move them to freezer bags.)
What can you do with egg yolks?
Make hollandaise sauce, aïoli or other sauces. You can use yolks to enrich sauces that don’t call for yolks. On the sweet side, there’s crème brûlée, French-style ice cream, mousse and zabaglione.
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