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freezing egg yolks

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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.

Any thoughts?

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  1. Ooh, good timing! I was researching pasta alla carbonara today and came across some advice to freeze the egg yolks first, then thaw - and your carbonara will be creamier and less likely to curdle.

    So there's at least one thing you could do with them!

    2 Replies
    1. re: ursy_ten

      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.

      1. re: pagesinthesun

        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.

    2. 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!