freezing egg yolks
Does anyone have experience with freezing egg yolks? I ended up with 2 dozen yolks after a failed attempt at angel food cake followed by a successful angel food cake.
I've read how to freeze with salt or sugar to stabilize them. I'm preparing to do so, but wonder how recipes will turn out as I thaw and use them.
Yeah! I love that idea as I have never been able to get carbonara right.
So, I froze them yesterday. One ice cube tray for savory applications (mixed with salt to stabilize) and one sweet (for ice creams and such).
It will be a good experiment, hopefully successful. I'll report back.
Cool! I hope it works for you. I'd appreciate it if you reported back!
I have also never been able to get carbonara right - but I think I've cracked it (ha ha, unintentional pun) with the freezing yolks concept, and also I realized that the whites cook faster than the yolks, so I am also going to start upping the ratio of yolks to whites (in fact, I think some recipes have just the yolks).
Hoping that this doesn't trigger a segue into carbonara authenticity - there's a multitude of combinations and ratios out there... I'll just be happy not to end up with spaghetti and scrambled eggs again.
I've used frozen yolks with much success, both in a carbonara (as mentioned by other lovely folks) and also in creme caramel. Worked a treat every time. Just don't make the mistake I did once and forget to label which yolks are sweet or salty!