Published by: Gourmet Sleuth
Last Updated: 05/11/2018
My first choice when I have leftover egg yolks is to make a nice chocolate pot de creme OR a simple fresh aioli. If that does not use them up then I'll freeze them if I have to. Freezing works very well but I'm not religious about using up things in my freezer and in my house the freezer becomes the place where good food goes to die. With that in mind, here are some good storage tips and recipes to help you use up those leftovers.
2 2/3 tablespoons whites
1 1/3 tablespoons yolk
Our recipes either use all egg yolks or at least a disproportionate quantity of egg yolks to whole eggs or whites.