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Feb 21, 2008 12:11 PM

do egg yolks keep?

and how do i best keep them and how long are they good for once the egg is cracked?
i've been making egg white omelets for breakfast and tossing the yolks and was thinking of using them for something else later on.

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  1. I find that they only last overnight. Any longer and they start to solidify into a messy clump.

    1. You can freeze yolks. They don't resusitate quite as well as whites, but you can use them for cooking or baking. It helps to add a bit of salt or sugar to them, depending on whether you'll be using them for something sweet or savory. Just be sure to mark the package so you'll know which one it is.

      1 Reply
      1. re: JoanN

        And ice cube trays are perfect for portioning to freeze!

      2. I bake *a lot*. I always have leftover egg yolks and whites. I store both in an airtight container for weeks in the fridge. I have never had any actually go bad. I do tend to throw them out if I haven't used them in two weeks or so. Just keep them airtight.


        2 Replies
        1. re: Becca Porter

          i've found they hold up better in glass containers than they do in plastic. as becca said, make sure the seal is airtight...but i personally don't recommend keeping them for more than 4-5 days, and 2 weeks is definitely pushing it.

          1. re: goodhealthgourmet

            Ditto this ... one other thing when using a glass jar is to seal with a sheet of wax paper in between the jar and lid.

        2. 2 weeks? yikes. That's too long.

          Freeze them and def. add salt or sugar or they'll be like jello when thawed.

          3 Replies
          1. re: C. Hamster

            Why? Eggs develop a very noticeable smell if they go bad. As long as that hasn't happened they are fine.

            There is also no color or texture change. I bake with them frequently with no ill effects.


            1. re: Becca Porter

              Because they are growing bacteria every second they are in the fridge. They have nothing to preserve them, only the cold and air barrier to slow bacterial growth.

              They can be "bad" long before they are decayed enough to have an odor.

              The USDA suggests 2-4 days at most. I know they are hypercautious but 2 weeks is way too long, IMO.

              That's why I say, "why not?" Freezing is a much safer alternative.

            2. I put mine in the smallest lidded container I can find and cover the yolks with water. I figure it keeps the air out and keeps them more like in the original in-egg environment.