How to store leftover egg yolks and leftover egg whites March 21
There are plenty of recipes out there that call for only egg whites or only egg yolks. Angel food cake springs to mind as the most obvious example, since it calls for 10-12 egg whites only, but you can end up with a few leftover after making something as simple as an egg white omelette.
Storing egg whites and egg yolks is simple, though the two egg parts do require different storage methods. Egg whites can be kept covered in the fridge for a few days, but when you have a lot the best thing to do is freeze them. Pour each egg white into one cube of an ice tray and freeze. Transfer to a bag and all you need to do is defrost them at room temperature when they’re called for. Egg yolks don’t freeze too well and can dry out after a day in the fridge alone. The best way to store them is by mixing them with a bit of water first (you can probably keep the yolks whole in the water if you are careful and simply remove them whole when ready to use), before putting them into a covered container in the fridge. They’ll keep for 2-3 days this way.
As an additional note, I sometimes find that I want to store whole eggs. When I make blown Easter eggs, for instance, I usually cook some and store others whole. When doing it this way, I like to mix the yolk and the white together and place in in a covered, refrigerated container. I’ve seen people freeze whole eggs, but I honestly always use them in a day or two and find that they are unaffected by that time in the fridge.
M.L. Mar 21
Thanks! That’s a super-helpful post, and exactly the information I was having trouble finding all in one place.
Pumpkin Mar 21
An alternative to the water mixed with yolks is to mix a bit of sugar in with the yolks (which is what we do in pastry school)… Or just make a big ol’ batch of ice cream!
Dani Mar 21
I freeze left over whites all the time. I never have left over yolks though, they always turn into mayonnaise. They keep very well that way, except of course that homemade mayo gets eaten VERy quickly in my house. Yummo!
leslie Mar 21
any other suggestions for just yolk items?
Krisrtal K. Rosebrook Mar 22
Yes, I have a difficult time with the yolks as well. I normally don’t bother with them.
Kristal Rosebrook
Pumpkin Mar 23
Leslie, Key lime pie filling is a super easy way to use up yolks- 5oz fresh lime juice (key limes, if possible, 1 can sweetened condensed milk, 4 yolks. Combine, add a bit of green food color if desired, pour in a prebaked graham cracker crust and chill overnight to firm. The acid in the lime will cook the eggs and cause it to firm. Top w/ whip cream! Yum!
Ashley Mar 23
I recently read somewhere (can’t remember where now) that you can save egg yolks/whites by adding a bit of sugar or salt (depending on if you’re saving them for savoury or sweet use). So I did that with some yolks and put them in the freezer but now I’m scared that they’ll be dry!