We are continuously saving egg whites that we are separating when making egg yolk based ice creams and from skimming them off as the excess weight when weighing out whole eggs. They can be conveniently be frozen for at least a year. However, the egg whites usually become a Chocolate Tweed Angel Food Cake a treat for my Monday bridge club group.
Egg yolks can also be frozen, but you need to add sugar to keep them from getting too sticky and unusable.
For 1 egg yolk/1 tablespoon+1/2 teaspoon/18.7 grams, stir in ½ teaspoon/2 grams of sugar.
Don’t forget to remove the amount of sugar from the recipe after defrosting the yolks.
This Weekly Baking Tip is a reposting from April 4, 2009 in Tips & Techniques category on Our Blog page. We have 16 other Tips & Techniques postings for you to explore.