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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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added over 5 years ago
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.
added over 5 years ago
Also, it's a good idea to label the container with the number of yolks and, of course, the date!
added over 5 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.
added over 5 years ago
When I get 16 oz. of frozen whites, I thaw and make an angel food cake.
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