Tip of the Month October02

October 2002

Waste not, want not

To save leftover egg yolks

Egg yolks thicken or gel when frozen and defrosted. To prevent this, The Canadian Egg Marketing Agency recommends beating either 1/8 teaspoon of salt or 1 ½ teaspoons sugar or corn syrup into every ¼ cup egg yolks before freezing them in an airtight container. Be sure to label the container with the date, the number of yolks and ingredient added to prevent lumps. 

Use 1 tablespoon of frozen yolk for every fresh large egg yolk called for in the recipe; use salted yolks for savory dishes and sugared for desserts. You may beat the sugar or salt into the yolks as directed and spoon tablespoons into an ice cube tray; freeze, then transfer to self-sealing freezer bag. 

Substitute 1 cube for every large fresh egg yolk called for in the recipe; that way, you don’t have to defrost larger quantities of frozen yolk when you have recipes calling for 1 or 2 eggs.

Courtesy of Allfood.com - Click the logo for more great baking tips

Tip of the Month September 2002

Tip of the Month August 2002

Tip of the Month July 2002

Tip of the Month June 2002

Tip of the Month May 2002

Find UK Holiday Cottages