Egg yolk storage?
In the past, when I've needed just the yolk or just the white, I would throw out the other part, which always made me cringe (and even though my mother lives 3000 miles away, I could still FEEL her disapproval). Well, I've learned to at least freeze the whites to use them later. Now, I need to know about the yolks. I've been feeding them to my dog, which I'm sure invites the scorn of my vet. I've recently discovered the joys of pastry cream (ok, technically my SO makes it but I am overjoyed by it), so I thought that this is a perfect thing to do with left over egg yolks. A few days ago, I had one left over egg yolk and put it in an airtight container in the refrigerator and started adding more yolks here and there over the last couple of days so that he could make us some delicious diplomat cream this evening.
Then I started to worry about how long they will last in the refrigerator. I read on the Iowa Egg Council website that egg yolks can only be stored in the refrigerator for 2 days and that they should be covered with water.
Is this really true? Am I risking serious illness with using these egg yolks that are 2-4 days old?
For the future, if I cover the egg yolks with water to store, can I still use them for pastry cream? Won't the water affect the pastry cream? Maybe I should just continue to give leftover yolks to my dog?
As I discovered when eggs were on sale and I cracked some, thinking I'd freeze and then thaw and scramble, if you freeze intact raw yolks they will permanently solidify.(They'll be okay for scrambling if they are whisked up before freezing.) I have read that mixing them with a little salt or sugar will prevent this but never tried it.
Your vet won't object to treating the dog unless s/he is overweight. Egg yolks are excellent nutrition for pets, but do not feed raw egg white on any regular basis, because it inhibits nutrient absorption.
I was just searching for threads about using up a bunch of egg yolks, and also found this link about storing yolk, which I thought was helpful. It recommends covering them with a little water in an airtight container - store for 2 to 4 days in the fridge.
'Scuse me, but I suggest you make a nice big batch of aioli. Everyone wins.
Oh, and/or a caesar salad.
And perhaps this luscious and rich sauce that goes beautifully with seared tuna steak or a white fish:
1⁄2 small anchovy tin’s worth of anchovies, drained (what, about 6?)
2 chopped shallots
2 T chopped parsley
2 t drained capers
1 clove crushed or grated garlic
1 t sugar
1 T fresh lemon juice
2 egg yolks
2/3 C olive oil, divided.
Blend 2 T of oil and everything else in a cuisinart or equivalent, then with motor running, add the rest of the oil in a stream. Gutsy and rich sauce.
What a good question. Many recipes will leave you with extra egg whites/yolks. I seem to remember somewhere that a major source of food poisoning in the home kitchen is mis-handled raw eggs.
Now that I have scared you to death, here is what to do. Always wear gloves, never your bear hands. If you are going to use the excess whites/yolks in 1 or 2 days, just put them into a clean SS bowl. Any longer, put them into a ziploc plastic sandwich baggie and toss into freezer. Keep adding if you get more raw, unused eggs into the appropriate bag. At some point, you will run into a recipe that will use one or the other baggie. Just so you know: one egg yolk is 1/2 oz, one egg white is 1 oz. So, just use your scale.
Of course, a better use is to simply share it with your animal friend; there is a neighborhood stray cat that is happy with either yolk or white, so I rarely have frozen baggies of these.