Keeping egg yolks

Latest Articles

Keeping egg yolks
Page 1, 2 Next

Downsizer Forum Index -> Recipes, Preserving, Homebrewing

Author

Message

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Thu Apr 30, 20 10:03 am Post subject: Keeping egg yolks

My daughter is most peculiar and does not like egg yolks. It has just dawned on me that instead of poaching her eggs solid and feeding the yolks to the pets, I could separate them first and use the yolks for other things

Only they go really weird in the fridge or the freezer. How do you keep them for custards and so on. She only eats one at a time, so I'd need to keep them for a couple of days at least.

tahir

Joined: 28 Oct 2004
Posts: 45676
Location: Essex

Posted: Thu Apr 30, 20 10:05 am Post subject:
Ice cream!

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Thu Apr 30, 20 10:58 am Post subject:
Custard. I reckon they'd freeze fine.

Nicky cigreen

Joined: 25 Jun 2007
Posts: 9887
Location: Devon, uk

Posted: Thu Apr 30, 20 12:51 pm Post subject:

tbh frozen eggs always go weird, you have to sort of not look, carry on with the recipe, and it mostly works.

I reckon you should approach this the other way around. Egg whites freeze perfectly, and also keep in the fridge for ages and ages too, so you should look at making some nice things with egg yolk - icecream, custard, creme brulee, hollandaise sauce.. nom... and save the whites either in fridge or freezer for when she wants an egg.

dpack

Joined: 02 Jul 2005
Posts: 46249
Location: yes

Posted: Thu Apr 30, 20 12:53 pm Post subject:

pasta

volcano pile of flour with a crater full of egg yolks(that gives the right proportions)
mix to a dough
shape to purpose by whatever means
cook in whatever style and enjoy

there are good bakes that only use yolks
i will try to remember a few

yolks are good for enriching batters, ok for glazing pies(or putting in them)

as mentioned custard type sauces and patisserie gloops etc etc

ace things

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Thu Apr 30, 20 9:01 pm Post subject:

Nick wrote:

Custard.

I reckon they'd freeze fine.

They go weird though. Like mayonnaise when you leave it out.

It has also just occurred to me that I could do it the other way and keep the whites hanging around. I’m clearly being a bit dim over this! It only occurred to me that I could separate them (despite separating eggs for oodles of things I’ve the year) when I did it by accident trying to get a bit of shell out of one I was poaching!

I bet she goes off poached eggs now. She’s that kind of child (although the ice cream will definitely promote it)

buzzy

Joined: 04 Jan 2011
Posts: 3708
Location: In a small wood on the edge of the Huntingdonshire Wolds

Posted: Tue May 05, 20 10:32 am Post subject:

Memories of my childhood tell me that when my mother made meringues she also made choux pastry (for eclairs) so I had it in my mind that choux pastry needed extra, if not only, egg yolks. Better cooks than I will know if this is so. I expect the internet knows, as well, but I have pups to feed!

By the way, I think you are unkind to describe not liking egg yolks as peculiar. We are all different!

Henry

Midlandsman

Joined: 22 May 2014
Posts: 116

Posted: Tue May 05, 20 8:21 pm Post subject:
You can cure them in a salt mix and then grate them onto salads etc. https://www.splendidtable.org/recipes/salt-cured-egg-yolks Use like you would parmesan.

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Wed May 06, 20 12:50 pm Post subject:
I'm sorry but that sounds yuk!

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Wed May 06, 20 12:54 pm Post subject:
Idiots. Kosher salt. Ground.

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Wed May 06, 20 12:56 pm Post subject:
You could confit them... They should keep for a while, and are great.

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Wed May 06, 20 12:56 pm Post subject:
You could confit them... They should keep for a while, and are great.

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Wed May 06, 20 1:25 pm Post subject:
Where's the 'vomit' emoticon when you need it?

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Wed May 06, 20 2:38 pm Post subject:
Hey Shan, Show us a selfie in your next post. Last edited by Nick on Wed May 06, 20 4:52 pm; edited 1 time in total

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Wed May 06, 20 3:46 pm Post subject:
That's a pathetic vomit emoticon.

	Downsizer Forum Index -> Recipes, Preserving, Homebrewing	All times are GMT Page 1, 2 Next
Page 1 of 2

View Latest Posts