I just have a couple of questions about freezing egg yolks. 

1.  How long can they be frozen?  I just froze some egg yolks in individual containers with 1/2 teaspoon per egg yolk.  They are in my deep freezer ( -20 degrees)

2.  I plan to use them for Neoclassic buttercream,  but I am wondering if you can use them for other recipes such as lemon curd?

I have definitely used frozen yolks for lemon curd and sponge-type cakes, works well.  I don’t know how long they last, though, they never last very long at all in my kitchen!

I think I am going to have to start baking for just because reasons!!!  I don’t think anyone will complain here, especially the kids.

Info I have from a government publication says 9 months for egg yolks.

Thank-you so much.

What are we supposed to add to the yolks? I can’t remember. I’d like to make a cake ahead of time that uses 8 egg whites, and then freeze the 8 yolks to be used to make a vanilla pudding just before a dinner. Also, how far in advance do I thaw the yolks?

Alternatively, if I want to keep the yolks in the fridge for a few days instead of freezing them, how would I do that? I might bake on Saturday or Sunday, then use the yolks on Wednesday. What’s the best way to go with this?

Thanks, Beth

Rose recommends adding 1/2 tsp sugar for each yolk before freezing.  Because I’ve had problems freezing yolks in the past, I usually increase that a little and sitr it in very well before freezing.  I haven’t tried to keep yolks in the fridge for that many days, I would probably freeze them.  But you could check with either the Egg Board or the USDA to see if there are any guidelines.

Thanks. Recipe advice also needed. My original intention was to make an almond cake (Hazan), it’s mainly egg whites, ground almonds, sugar, lemon zest. I used to make it quite frequently. Then, when I realized it used 8 egg whites, I thought, let’s find something with 8 yolks. I found a recipe for vanilla custard that uses 8 yolks. Then I looked for something that might combine the two. I saw a trifle recipe that called for cake (not almond) and custard, that also used bananas and raspberry puree. Any suggestions for combining the almond cake and the custard? I don’t have a lot of time, so I want it to be fairly simple. I’m afraid I could end up with a mess. I also thought about serving a slice of cake, some custard on the plate, and then drizzling with raspberry puree. Maybe that is the way to go. Thing is, a lot of my guests are quite overweight, so I though it might be handy to have separate components, and they can choose what they want. That’s why I thought of the almond cake to begin with, because it’s light.

About the frozen yolks: I assume I subtract the amount of sugar I mix into the egg yolks from the sugar used in the recipe.