Leftover Egg Yolks

eggyolk.jpg
photo credit: gourmetsleuth

My Favorite Uses For Leftover Egg Yolks

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.

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

Allow the yolks to thaw in the refrigerator for about 8 to 10 hours.  If you try to defrost them in the microwave they will become tough.

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
diagam of common chicken egg sizes
 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 Creme Recipe 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- Serve over freshly steamed asparagus spears.

Nutrition Information For Leftover Egg Yolks

Serving Size
1 cup
 
Calories
770
Calories from Fat
576
 
% Daily Value*
Total Fat 64g
100%
Saturated Fat 23g
40%
Cholesterol 2999mg
1000%
Sodium 117mg
0%
Potassium
265g
10%
Total Carbohydrate 9g
0%
Dietary Fiber 0g
0%
Sugars 1g
Protein 39g
80%
 
Vitamin A  0% Vitamin C  0%
Calcium  0% Iron  0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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.

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
author

Barbara Bowman graduated with degree in Foods and Nutrition from San Jose State University. As CEO of GourmetSleuth.com she spends most waking hours writing, cooking, eating, gardening and traveling.