freezing egg yolks
I often freeze raw egg whites with success but don't know about yolks. Instead of buying carton egg white product I've begun simply buying a dozen and separating them myself. I place a white in each compartment of a silicone muffin tin and pop them into a freezer bag when set. I hate to dump the yolks. Can they be saved for future use?
The advice I follow is to either add a bit of salt or a bit of sugar to the yolks, and to beat them up (lightly) before freezing. Otherwise they can be almost impossible to get smooth after defrosting. I think the "disruption" part is particularly important; I've had trouble otherwise. I think this is where I got my amounts from:
Sharon Tyler Herbst, author of several cooking reference books, including The Food Lover’s Tiptionary (silly title, useful book) says that yolks become gelatinous when frozen, so gelatinous that they can be hard to use. She recommends that you mix 1/8 teaspoon of salt or 1-1/2 teaspoons of sugar or corn syrup with every four yolks you freeze to inhibit their becoming gelatinous. If you try this, make sure you label the container clearly, so that four months from now you know whether you are supposed to be making custard or Hollandaise.