I don’t seem to be able to freeze yolks successfully. Every time, even though I add the 1/2 tsp sugar per yolk, they clump and lump when thawed. Before freezing I stirred in 1/2 tsp sugar, and with some containers I added an extra teaspoon for the whole container (for 8 or 9 yolks). I did add in yolks on top of some that were already frozen, could that have been a problem?
Yesterday, I tried to make a golden genoise from yolks I had been stockpiling, but it didn’t work. I strained out a lot (but not all) of the clumps but was never able to achieve an egg foam with enough volume. Despite endless beating (20 minutes!), volume only reached about half of what it was supposed to. I did complete and bake the cake in a smaller pan, but it feels very dense and heavy.
Am heading out this morning to get another dozen eggs to try again, but it would be nice to figure out how to freeze yolks. What do you guys think?