I have fallen in love with SMBC! I love to watch how it all magically comes together in the mixer. I made a double batch for cupcakes and just threw all the yolks into a container and into the freezer for me to deal with them later. Today was later. I looked up some different recipes and was excited to try them, but the yolks looked very different when they thawed. They look and have the texture of being partially cooked. I didn't expect them to be like fresh, but this was really different. Is this what they typically look like or is there a special way to freeze them? Has anyone used thawed egg yolks successfully for a french buttercream or lemon curd?
I do it all the time, however I add a couple teaspoons of sugar per cup of yolk. Salt if you plan to use them for something savoury, I don't measure, I just toss some in and mix it up.
If you freeze them as is, they get a weird jelly like consistency, and aren't really useable.
I also use a lot of fruit curds, so quite often I will make big batches of my most popular flavours, and freeze those instead.
AI have been wanting to know this too! Do you have to mix the sugar in well with the yolks?
I whisk it in pretty good, and have never had an issue.
I used to raise chickens and had to deal with a large influx of eggs in the spring. I'd do the same thing with the sugar for sweet use, and salt for the savory. I used whole eggs, mixed well with either the salt or sugar and froze them in ice cube trays, 1 compartment = 1 whole egg. Nowadays when dealing with extra yolks I also make fruit curds and freeze them for future use.
i cook the frozen un-seasoned yolks, chop and put them in with my dog's food.
i'll try the sugar and salt thing though--so many yolks have bit the dust.
making pastry cream is an idea too for yolk-a-plenty-itis
I add a tablespoon of water - per egg yolk and whisk it in, then freeze yolks in an ice cube tray - very handy and quick to thaw when required. Uses to name but a few - quiches, sugar pastry , egg custard based desserts, lemon curd etc.
AThank you so much for the benefit of your experiences! You are right about that weird jelly like consistency. I will have to try the sugar mix next time. I guess I'll just have to dump the ones I have right now :(
I guess I wasn't ready to completely give up on the yolks so I thought if I boiled them I could mix some mayonnaise in and make a base for potato salad. Utter fail! The yolks were so rubbery they won't break down. Even my cat won't eat them. Too bad I don't have a dog...
I have put them in a food saver bag (no sugar or salt), let them freeze, and then seal the bag. They seem fine to me, but I will try the sugar method as well.