Marilyn, you mentioned freezing egg yolks. Do you add sugar (how much) or oil??
- Thread starter Marg CDN
- Start date
Yep...that's me. I'm not crazy about a yolky taste in my scrambled eggs, so I used one whole egg and two whites. The yolks get thrown into a small container and a sprinkle of sugar goes on top. You can either use sugar or salt (think sweet versus savory use) so the yolk doesn't get icy. (please don't ask me to explain that molecular reasoning...I have no clue who it works, but it does so I don't care.)
Since I always use mine for lemon curd, I add a sprinkle of sugar on each yolk (break the yolk!). Nor do I take into consideration that little bit of sugar re: the amount of sugar that goes into the recipe.
Here is the part you need to pay attention to: I continuously add yolks on top of each other...even if there is frost. BUT...I use them for lemon curd in my VITAMIX (aka Blender on Crack). I cut out a frozen chunk, weight it and scale my recipe accordingly. I have NEVER thawed out the yolks and cooked lemon curd on the stove top with them.
Now don't freak out...here they are from my freezer...the first shows a top view and you can tell I sometimes have grocery store eggs and sometimes I have "just plucked from the chicken" deep yellow fresh eggs. The second view shows the strata as I continuously add eggs until needed.
Regardless of how this looks, my lemon curd is perfectly smooth every time, thanks to the Vitamix.
Since I always use mine for lemon curd, I add a sprinkle of sugar on each yolk (break the yolk!). Nor do I take into consideration that little bit of sugar re: the amount of sugar that goes into the recipe.
Here is the part you need to pay attention to: I continuously add yolks on top of each other...even if there is frost. BUT...I use them for lemon curd in my VITAMIX (aka Blender on Crack). I cut out a frozen chunk, weight it and scale my recipe accordingly. I have NEVER thawed out the yolks and cooked lemon curd on the stove top with them.
Now don't freak out...here they are from my freezer...the first shows a top view and you can tell I sometimes have grocery store eggs and sometimes I have "just plucked from the chicken" deep yellow fresh eggs. The second view shows the strata as I continuously add eggs until needed.
Regardless of how this looks, my lemon curd is perfectly smooth every time, thanks to the Vitamix.
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Ooh, I spent NY Eve in Emergency and that top photo looks like a lot of what I was seeing there (from others). But I trust your experience in using them frozen. I don't have a fancy Vitamix thing but I am going to follow your instructions and might get lucky with them in my old-fashioned kitchen. Could I put them into a blender with juice and then just heat slowly on the old-fashioned stove?
Wish had asked earlier. My mom used to put milk over them to keep in the fridge and one chef uses olive oil for freezing. As you say, it depends on use but I like sugar in everything.
I love your lemon curd and I think it would be so handy to keep on hand.
Thank you for your help.
Wish had asked earlier. My mom used to put milk over them to keep in the fridge and one chef uses olive oil for freezing. As you say, it depends on use but I like sugar in everything.
I love your lemon curd and I think it would be so handy to keep on hand.
Thank you for your help.
Oh. Emergency room! Please be okay! I honestly can’t confirm your method (I don’t have a blender anymore) but it certainly sounds feasible. My old blender couldn’t even crush ice.
Maybe a friend has a Vitamix, Blendtec, or Bullet blender? I think any of those would be high speed enough, perhaps not to heat, but to smooth out the frozen yolks.
Maybe a friend has a Vitamix, Blendtec, or Bullet blender? I think any of those would be high speed enough, perhaps not to heat, but to smooth out the frozen yolks.
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