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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.

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