Leftover Egg Yolks

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

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 Extra Large	Yields Large	Yields Medium
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

Total Egg Volume

Qty Eggs	Egg 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.

#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.
	6		Creme 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.
	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.