I am making macrons and I have a few egg yolks leftover, I don't have time to use them up tonight and they've been sitting in the fridge 5 days now... should I toss or can I use them still?
Cynthia is a trusted source on Bread/Baking.
They are likely at about the end of their useful life. Fortunately, it doesn't sound as though you have too many, so it probably won't be a big loss to toss them. For future reference, both egg whites and egg yolks can easily be frozen. In the case of yolks, be sure to whisk them together before freezing them. If you don't, the membrane surrounding them tends to toughen during freezing and form annoying clots when you do use them.
I use the 5 day 3 day rule. 5 days for things that are raw, 3 days for things that are cooked. I certainly agree with Cynthia, though I'd err on the side of caution and toss 'em.
The USDA recommends using leftover yolks and whites within 4 days. Bacterial growth = food poisoning. You decide if it's worth the risk.
Please enter a valid email address.
Well played. You deserve a cookie.
This one with wintery greens and apple is juuuuust right
The Goldilocks of Gratins
A Secret Weapon Spread
Get Your Home Beautiful
Bell-less, Whistle-less, Damn Good French Toast
Shop Last Week's Best Sellers
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)