I have often read the best way to store unused yolks is to put them in water. I did that and several broke as I gently poured the water off. I had them in a jar and covered them with water by letting it slowly run down the side of the jar. As I poured the water off, the yolks broke. What am I doing wrong? I kept them for 2 days.
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Storing egg yolks in water--didn't work so well for me!
- Thread starter arriba
- Start date
Whenever I have extra egg yolks, I make egg salad for sandwiches
I use a little low-fat mayo, mustard, salt, pepper, and a little sweet pickle relish. The condiments help preserve the egg yolks which can be used over the next three days for sandwiches. I've found that once the eggs are out of their shells, they do not keep well.
I can keep hard steamed eggs for up to two weeks, providing the shells are not cracked and the refer is no more than 37° I pack them in the egg carton and put a red dot on the carton in front of the cooked eggs.
I use a little low-fat mayo, mustard, salt, pepper, and a little sweet pickle relish. The condiments help preserve the egg yolks which can be used over the next three days for sandwiches. I've found that once the eggs are out of their shells, they do not keep well.
I can keep hard steamed eggs for up to two weeks, providing the shells are not cracked and the refer is no more than 37° I pack them in the egg carton and put a red dot on the carton in front of the cooked eggs.
Here is Marilyn's post on freezing eggs, egg whites and egg yolks. I now freeze them two at a time,
in little pimiento jars, beaten with a pinch of salt. According to the post you can also use sugar, but I don't mind a touch of salt in my sweets so I do them all with salt. That little bit of salt seems to keep them from coagulating so they're still beatable when they're defrosted.
Arriba, I've had the same problem storing them in water.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=76647
in little pimiento jars, beaten with a pinch of salt. According to the post you can also use sugar, but I don't mind a touch of salt in my sweets so I do them all with salt. That little bit of salt seems to keep them from coagulating so they're still beatable when they're defrosted.
Arriba, I've had the same problem storing them in water.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=76647
Yes- at least I don't have trouble using them. I do put a pinch of salt in and
maybe that is what makes them more usable. I freeze in the ice cube tray then pop them out and store in a zip lock freezer bag- but not for long. I use them as soon as I can as they don't freeze well for a long time.
maybe that is what makes them more usable. I freeze in the ice cube tray then pop them out and store in a zip lock freezer bag- but not for long. I use them as soon as I can as they don't freeze well for a long time.