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Can egg yolks be saved or frozen for later use. How about whites? Always feel wasteful to throw out the opposite of the recipe.

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Dscn2212

Cynthia is a trusted source on Bread/Baking.

added about 2 years ago
Voted the Best Answer!

Yes! Both can easily be frozen, thawed and used. To freeze yolks, be sure to first whisk them together, then freeze them. There is a membrane surrounding the yolk which tends to toughen by being frozen, then turn to clumps when thawed. That said, even though I whisk yolks before freezing, I still pass them through a fine sieve with a spatula after they're thawed. Whites are fine being frozen just as they are.

cookinalong added about 2 years ago

Also, it's a good idea to label the container with the number of yolks and, of course, the date!

Dscn2212

Cynthia is a trusted source on Bread/Baking.

added about 2 years ago

Good point, cookinalong. For reference, the average large (the size all recipes are predicated upon, unless otherwise specified) EW is equal to 1 fluid ounce, and the average EY equals .66 of a fluid ounce. If you know that, you can translate back into number quantities. If a recipe calls for 6 EW, you need 6 fluid ounces of EW. If a recipe calls for 4 EY, you need 2 2/3 ounces fluid of EY.

Imag0055
mainecook61 added about 2 years ago

When I get 16 oz. of frozen whites, I thaw and make an angel food cake.

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allans added about 2 years ago

i always freeze my whites or yolks separately. whites are saved for angel food cake, (measured by volume, and the yolks are saved in groups of 3 for Bearnaise sauce

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