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Wasn't there a thread of what to do with quantities of egg yolks? I have 14 to work with.
- Thread starter cheezz
- Start date
This has become my egg-freezing bible since Marilyn first posted it. 14 is an odd number,
I freeze them 2 at a time, beaten with a small pinch of salt, in little pimento jars.
You can do them in 2's, 4's or a combination of them, just beat with a bit of salt or sugar and freeze.
Truly, the only imperfections I've found from defrosted yolks were in a custard sauce, which had to be strained to be smooth. But custard sauces are best strained anyway.
Aioli, mayonnaise, curd, anything--this method works!
I freeze them 2 at a time, beaten with a small pinch of salt, in little pimento jars.
You can do them in 2's, 4's or a combination of them, just beat with a bit of salt or sugar and freeze.
Truly, the only imperfections I've found from defrosted yolks were in a custard sauce, which had to be strained to be smooth. But custard sauces are best strained anyway.
Aioli, mayonnaise, curd, anything--this method works!