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Freshness of egg yolks

15 years ago

I made a dessert last Thursday that called for 2 egg whites. I kept the yolks, thinking I'd use them for cookies that call for yolks..... but of course, I haven't done that yet. They've been in the fridge for 4 days, in a glass dish covered with plastic wrap.

How long can I safely keep them, or should they be tossed?

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Comments (2)

Terri_PacNW
15 years ago
Wiki says..a day to 3..much more and they will dry out..

Says to freeze them...

Here is a link that might be useful: raw egg yolks
lindac
15 years ago
Use them in a cookie that calls for eggs....2 yolks instead of one egg...or make a recipe of this biscotti.

Biscotti Di Prato

3 3/4 C all purpose flour (stirred till fluffy before measuring)
2 C sugar
1 tsp double acting baking powder
1/4 tsp salt
4 eggs
2 egg yolks
1 tsp vanilla ( or 1/2 tsp vanilla and 1/2 tsp almond extract if using
almonds)
1 2/3 c almonds or hazle nuts coarsley chopped and litely toasted.
eggwash

Mix flour, sugar, salt and baking powder.
whisk together eggs, yolks and extracts, add eggs, etc to flour mixture and
stir until a dough forms (looks like it can never happen... but keep
working it...it will. I sometimes add a VERY little sprinkling of water)
add nuts, turn out on a non-stick surface ( I use a marble board or my
formica rolling board) and knead 3 or 4 times. Divide into fourths and
shape each piece into a 11 x 2 in. log ( make it "tall" as they flatten
while baking) Place on buttered and floured baking sheets, brush with egg
wash (egg yolk whisked with 1 T water). Bake at 350 for 35 min and cool 20
min. Slice 1/2 to 3/4 inch thick. Place on clean baking sheets ( cut side
down) and bake 10 or 12 minutes at 275. turn pieces over and bake another
10 minutes. If you want to make them extra fancy, dip half a slice in
melted chocolate and sprinkle with finly chopped nuts. You can make bigger
'scottis by making two thicker logs, but be sure to leave room for spread.

Best dipped in tea or coffee....or best yet in a sweet dessert wine!

Enjoy! Linda
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