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 Ĺ teaspoons sugar or corn syrup into every ľ 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 donít have to defrost larger quantities of frozen yolk when you
have recipes calling for 1 or 2 eggs.
Courtesy of Allfood.com -
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