GourmetSleuth - What to do with left over egg yolks

left over egg yolks

Left Over Egg Yolks

Egg yolk in bowl

Given we gave so much attention to leftover egg whites we felt it only fair to give the yolk some equal time.

Tips For Storing or Using Left Over 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

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

Egg Yolk Tips

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

Egg Yolk 1 - large
Calories	59.428
Total fat (g)	5.124
Saturated fat (g)	1.586
Monounsaturated fat (g)	1.949
Polyunsaturated fat (g)	.698
Dietary fiber (g)	0.00
Protein (g)	2.782
Carbohydrate (g)	.295
Cholesterol (mg)	212.64
Sodium (mg)	7.138
Vitamin C (mg)	0.00

Other Egg Links

Leftover Egg Whites

Dozens of Pots de Creme Recipes from lemon to soy!

Leftover Easter Eggs

Recipes for Leftover Eggs - What to do with all those left over Easter eggs...

Deviled Eggs on Toast With Caviar - That Martha! You can count on her for the good stuff.

A Savory Russian Fish Pie - Called Coulibiac. This will use up two of your left over eggs..

A Big List of Recipes Using Hard Boiled Eggs - From FoodTV.

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.

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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
	12	3	Pan 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.
	8		Creme Brulee Recipe Source - Creme Brulee includes heavy cream, 8 egg yolks, 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 Creme Recipe 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.
	3		Classic Hollandaise Sauce - Server over freshly steamed asparagus spears.
	2		Aioli - Server over freshly steamed asparagus spears.

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