Egg Yolk
leftover egg yolks

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

User Rating:
Not Yet Rated!      
view all comments (0)
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
In Place OfUseOr
4 large eggs4 extra-large5 medium
5 large eggs4 extra-large6 medium
6 large eggs5 extra-large7 medium
Egg Yields and Equivalents

4 tablespoons
2 2/3 tablespoons whites
1 1/3 tablespoons yolk

3 1/4 tablespoons
2 1/4 tablespoons whites
1+  tablespoon yolk
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

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.




 123Pan de Muertos - Day of the Dead Bread - Diana Kennedy
 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.
  3Creme Brulee Creme Brulee includes half and half , vanilla and brown sugar. Serves 8.
 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
 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
84 Chocolate Mousse - 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.
 3 Classic Hollandaise Sauce - Server over freshly steamed asparagus spears.
 2 Aioli - Server over freshly steamed asparagus spears.

References And Credits

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.
blog comments powered by Disqus_

» Log-in to contribute

You must be registered to comment or contribute to our website. Please login or click here to register.




Proposed New Label Law Sugary Drinks

California is proposing a new law that would place a warning label on sugary drinks stating they promote obesity, diabetes and tooth decay. Will this make you buy/drink fewer soft drinks?


"Total voters : 53"

More Recipes

Egg Yolk Tips

Egg Safety - In order to kill Salmonella you must raise the yolk temperature to 59oC. The yolk will not coagulate until it reaches a temperature of 62oC.g.

Egg Yolks in Sauces - Egg yolks make a very good thickener for sauces. Two or three yolks beaten lightly with a bit of cream will thicken 1 cup of liquid. The yolks should never be added directly to the hot sauce. First add a small amount, less than a tablespoon of creme to the eggs. Then spoon some of the hot sauce into the egg mixture. This process is called "tempering". Stir the yolk mixture into the rest of the sauce making sure you don't allow the sauce to boil.
Nutrition Facts
1 cup (243 grams)
Total Fat
  Saturated Fat
Total Carbohydrates
  Dietary Fiber