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Freezing egg yolks or whites??

8 years ago

Having baked 3 Angel Food cakes in the last ten days I’m finding I have to many yolks to deal with. The first batch I used up in pudding, omelette, etc. Second batch froze all in one batch to make pasta soon. Last Saturday froze individually in plastic ice cube tray, then learned yesterday they do not come out easy Like not at all.

I am asking how do you freeze yolks or whites? How long do they keep? What kind of container do you use?

i have read on CF members discussing this matter. In fact it was Annie92 telling how she did her yolks or whites. Can not find my way to former discussions with the new format, I am working on it tho, in fact this is my second attempt to making this post. Thought I had completed and posted, no where can I find it, lost in Houzz Land. LOL

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Comments (3)

chas045
8 years ago
last modified: 8 years ago
how about THIS one.

In the link annie says:

Yes, I freeze eggs all the time. I
freeze whole eggs by beating them up, adding a pinch of salt and then
freezing in muffin pans. Each "puck" of frozen eggs is equal to 2 eggs.
Whites can be frozen with no additional salt or sugar, yolks will
coagulate if no salt or sugar is added. I thaw eggs and use them for
scrambled eggs or for baking. So yes, go ahead and freeze your egg
whites until you have enough for whatever baking project you desire.
Same with yolks.

Annie
Jasdip
8 years ago
I freeze egg whites when I make coconut cream pie. I think 12 whites equals 1.5 cups, thereabouts.

I have some yolks frozen as well with some salt added. I read that yolks need salt.
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Got this from gourmetsleuth website. Also check the link below. It has recipes on what to make with egg whites and what one egg whites amounts to. Tips For Storing or Using Left Over Egg Whites Store Individually - Drop one egg white in each section of a ice cube tray and freeze. Remove the egg white cubes and store in a freezer style zip-lock bag. Store in Quantity - If you have large quantities of egg whites pour them into an airtight container and freeze. Make sure to measure the whites and mark the container appropriately. To use, remove the container from the freezer and allow to thaw overnight in the refrigerator. Facial - Beat one egg white until it is frothy. Spread it all over your face. Allow the egg white to dry. You will feel your skin tighten as the egg white dries. Rinse it off. Your skin will have a nice tingly feeling. Do not try this if you are allergic to eggs. Here is a link that might be useful: Living the Sweet Life in Paris
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What's faux about it? (I mean before you add cream cheese.) It's just another way of making buttercream. Julia Child and Simone Beck have three different methods in Mastering the Art of French Cooking. I never thought of the hot-syrup method as the only path to real buttercream.
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Any kind of pudding or custard. Creme Brulee, etc. Holandaise sauce, Bernaise sauce, home made mayo. Frozen custard/ice cream. Any recipe that includes curd. Like lemon or lime curd. So Lemon meriange pie, lemon bars, key lime pie, etc. Caesar salad dressing Any of these grab you? Susan
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Tips For Storing And Using Leftover Egg Yolks Store Individually Egg yolks need to be stabilized before freezing or the thawed product will be pasty and hard to mix. For best results store the yolks pre-measured according to future use. If the yolks will be used for sweet or dessert recipes, add 1 tablespoon of sugar or honey per pint of yolks. If the yolks will be used for savory recipes add 1 teaspoon of salt per pint of yolks. The stabilized yolks may be dropped, one egg yolk in each section of a ice cube tray and frozen. Remove the egg yolk cubes and store in a freezer style zip-lock bag. Thawing Frozen Yolks All the yolks to thaw in the refrigerator for about 8 to 10 hours.
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annie1992
8 years ago
last modified: 8 years ago
Thanks, Chas, for finding that. The search function is a bit tricky, sometimes, it seems like you have it beaten into submission. (grin)

Shirl, I do freeze eggs, usually whole eggs, but sometimes whites or yolks. As I mentioned, whites freeze fine on their own, but yolks get a "lumpy" kind of texture if there is no salt or sugar added.

I freeze two per muffin cup, then dip the pan in hot water, just enough to loosen the "pucks" of egg. Those get packaged in ziplock bags and I take out a "puck" and it's equivalent to two eggs. Great for baking or for scrambled eggs and omelettes, but not so good if you like eggs over easy, LOL. I nearly always have enough frozen to complete my holiday baking without buying extra eggs.

Good luck!

Annie

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