Anyone Successfully Used Thawed Egg Yolks?
Decorating By Pastrybaglady Updated 10 Oct 2013 , 9:11pm by liz at sugar
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.
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.
Jan
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.
Liz
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