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What can I do with leftover
egg yolks?
Q: What can I do with leftover egg yolks. I have loads
of them due to the Italian meringue frosting I make. Help! Thanks.
A: You can freeze egg yolks but,
unlike egg whites, it requires special treatment. According to
the Canadian Egg Marketing Agency, the gelation property of yolk
causes it to thicken or gel when frozen. If frozen as-is, egg
yolks eventually become so gelatinous it is almost impossible
to use in a recipe. To help retard this gelation, beat in either
1/8 teaspoon salt or 1 1/2 teaspoons granulated sugar or corn
syrup per 1/4 cup egg yolks (4 yolks). Label the container with
the number or yolks, the date (should be used within 2 months,
but safe up to a year), and whether you've added salt (for main
dishes) or sweetener (for baking or desserts). To use, substitute
1 tablespoon thawed egg yolk for 1 large fresh yolk.
Here a few recipes to help you
use up those extra egg yolks:
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