Saving egg yolks

Ray' maisano said:

We made a couple of batches of biscotti yesterday and our recipe called for some egg whites. I put
the yolks in a small tupperware container and have them in the refrigerator. Can they be frozen??

Sure, cover with a half inch of water and freeze.

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Ray said:

We made a couple of batches of biscotti yesterday and our recipe called for some egg whites. I put
the yolks in a small tupperware container and have them in the refrigerator. Can they be frozen??

--
Ray

Remove NO and SPAM to reply

Yes.

I've frozen emu egg content after draining the shells for up to a year... It looks kinda funky when
you first thaw it, but if you whisk it together once it is totally thawed, it's ok for recipes. :-)

Beat it up with about 1 tbs. of water per yolk. That helps.

You can also make egg cubes by using the ice cube trays if you want to portion it out.

K.
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Ray said:

We made a couple of batches of biscotti yesterday and our recipe called for some egg whites. I put
the yolks in a small tupperware container and have them in the refrigerator. Can they be frozen??

Of course. EVERYTHING can be frozen. It's just a question of the quality once its thawed again.
Seriously, they should be fine. I do suggest beating them up a bit first though (no scientific
reason, just a hunch) then freezing them. They should be fine for an omlette or any recipe for yolks
like custard.

Ray said:

We made a couple of batches of biscotti yesterday and our recipe called for some egg whites. I put
the yolks in a small tupperware container and have them in the refrigerator. Can they be frozen??

--
Ray

Remove NO and SPAM to reply

Make "tocinillo del cielo" (bacon from heaven) which has nothing to do with bacon.

1 cup sugar

1/3 cup water

6 egg yolks

2/4 tsp vanilla extract

3/2 cup sugar for caramel

Make a caramel and coat the bottom of about 8 to 12 small paper cups. Be careful. Hot caramel can
cause some nasty burns.

In a small pot mix the water with the sugar and bring to a boil stirring. You should have a bit more
than 3/4 cups of syrup. Remove from heat and let cool until about 120 degrees F.

Beat the yolks and add the vanilla. Add 3/4 cups of the syrup and mix quickly. You don't want the
eggs to set. Strain.

Paint the inside of the paper cups with a bit of the leftover syrup. Pour the yolk mixture into the
cups. place the cups in a flat bottom pot and add a bit of water to the bottom of the pot. Bring the
ater to a very slow boil then reduce heat until the water stops boiling. Cover the pot and cook for
about 10 minutes. The tops should be firm.

Remove from heat, let cool. Refrigerate for two hours after they are cool.

You can unmold or eat right off the cups.

Will make from 8 to 12 portions depending on the size of the cups and the size of the eggs.

You can also make in the little individual molds used for very small muffins.

Bert

On Sun, 14 Dec 2003 20:34:50 GMT, "Ray" <[email hidden]>

Quoted message said:

We made a couple of batches of biscotti yesterday and our recipe called for some egg whites. I put
the yolks in a small tupperware container and have them in the refrigerator. Can they be frozen??

I freeze both whites and yolks. I usually place them in one of those small pyrex dishes, put them
in the freezer for an hour, pop out into a zip lock. I freeze them two per, that way I know how
many to unfreeze.

I often add extra yolks to scrambled eggs, they seem to taste better with less white and more yolk.

Sheena

"Ray" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

We made a couple of batches of biscotti yesterday and our recipe called for some egg whites. I put
the yolks in a small tupperware container and have them in the refrigerator. Can they be frozen??

Yes, and very scucessfully. Some cookbooks recommend lightly blending the egg yolk and adding a
small amount of salt or sugar, depending on what your plans are for future use.

Wayne

PENMART01 said:

Ray' maisano said:

We made a couple of batches of biscotti yesterday and our recipe called for some egg whites. I
put the yolks in a small tupperware container and have them in the refrigerator. Can they be
frozen??

Sure, cover with a half inch of water and freeze.

My mother used to cover them in milk. Don't know why, but they went into poundcake of
something. blacksalt

kalanamak <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

PENMART01 said:

Ray' maisano said:

We made a couple of batches of biscotti yesterday and our recipe called for some egg whites. I
put the yolks in a small tupperware container and have them in the refrigerator. Can they be
frozen??

Sure, cover with a half inch of water and freeze.

My mother used to cover them in milk. Don't know why, but they went into poundcake of something.
blacksalt

This tastes great on pretzels, shortbreads, ear globes and behind the knee. Furthermore to its
accompliments is that it uses up egg yolks and is in the RFC cookbook. Oh and the reason I posted it
is it is one of the best ways to freeze egg yolks.

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aka Kathy's Chocolate Pate

none

1 cup unsalted butter 250 ml
1/4 cup granulated sugar 50 ml 4 egg yolks 2 tbsp. brandy 30 ml 2 tsp. vanilla 10 ml 8 oz semi-sweet
chocolate 250 g melted; and cooled 1 cup whipping cream 250 ml

In mixing bowl, cream together butter and sugar. Beat in egg yolks, rum and vanilla. Blend in
chocolate.

Whip cream lightly and stir into chocolate mixture. Turn into 3-cup (750 ml) mould or small pots.
Chill until firm, at least 8 hours. (If you make it the night before you can eat it for lunch and
still have enough time to make another batch for dessert).

Makes about 8 servings.

(actually it makes about two servings - if you have the right people).

Use a light flexible metal mould or small pots or crocks. The recipe cam be doubled for a large
mould (or two small ones).

From Kathy

Tried this and it is good...with congac.

** Exported from Now You're Cooking! v5.64 **

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