Leftover Egg Yolks
Given we gave so much attention to leftover egg whites we felt it only fair to give the yolk some equal time.
Article by: Barbara Bowman
Related Videos Tips For Storing And Using Leftover Egg Yolks
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 tablespoon of sugar or honey per pint of yolks. If the yolks will be used for savory recipes add 1 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 Sizes, Yields and Equivalents
| Egg Sizes, Yields and Equivalents |
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| In Place Of | Use | Or | | 4 large eggs | 4 extra-large | 5 medium | | 5 large eggs | 4 extra-large | 6 medium | | 6 large eggs | 5 extra-large | 7 medium | |  | Yields
4 tablespoons
2 2/3 tablespoons whites
1 1/3 tablespoons yolk | Yields
3 1/4 tablespoons
2 1/4 tablespoons whites
1+ tablespoon yolk | Yields
3 tablespoons
2 tablespoons whites
1 tablespoons yolk | | Other Eggy Info - Total Volume | | 1 large egg, beaten = | 3 1/4 tablespoons | | 2 large eggs, beaten= | 6 1/2 tablespoons (1/4 cup + 2 1/2 tablespoons) | | 3 large eggs, beaten= | 9 2/3 tablespoons (1/2 cup + 1 1/2 tablespoons) | | 4 large eggs, beaten= | 12 3/4 tablespoons (3/4 cup + 1 teaspoon) | | 5 large eggs, beaten= | 5 large eggs, beaten= 1 cup |
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Recipes Featuring Egg Yolks
| Our recipes either use all egg yolks or at least a disproportionate quantity of egg yolks to whole eggs or whites. |
#Whites
| #Yolks
| #Whole
| Title
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| | 12 | 3 | Pan de Muertos - Day of the Dead Bread - Diana Kennedy
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| | 8 | | Zabaglione - This is one our favorite dishes. Egg yolks are blended with Marsala and cooked over a double boiler, served warm. A simple and elegant dessert.
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| | | 3 | Creme Brulee Creme Brulee includes half and half , vanilla and brown sugar. Serves 8.
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| | 8 | | Almond Chocolate Creme Brulee
Recipe Source - Almond Chocolate Creme Brulee includes 8 egg yolks, cocoa powder, bittersweet chocolate, sliced almonds, heavy cream and brown sugar. Serves 8
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| | 8 | | Pots de CremeRecipe for pots de creme simply flavored with vanilla. |
| | 8 | | Classic la Bourride - Emeril Lagasse A traditional French Provence fish stew. |
| | 6 | | Creme Brulee - Easy recipe for this classic dessert |
| 8 | 4 | | Chocolate Mousse
Cooking.com - Recipe for Chocolate Mousse that uses dark chocolate, whiskey, heavy cream, 8 egg whites and 4 egg yolks. Serves 6 |
| | 4 | | Tiramisu - Recipe for Tiramisu. Uses cream cheese, whipping creme and pound cake. Bon Appétit 1990.
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| | 3 | | Classic Hollandaise Sauce - Server over freshly steamed asparagus spears. |
| | 2 | | Aioli - Server over freshly steamed asparagus spears. |
Egg equivalent information was based on an article by Fine Cooking Magazine. May, 2002. Fine Cooking is an excellent source for recipes and general cooking information.