Freezing egg yolks

[greenbean]

A friend bought a case of 15 dozen eggs but only needs the whites. Can I freeze the yolks and what is the best way?

[slkinsey]

I do it all the time when I use whites for cocktails or whatever. Just put them into a container and bung them into the freezer.

Keep in mind that thawed yolks will not have the same texture as they did before freezing (more "custardy" than runny). But they still work perfectly for egg yolk pasta, etc.

[greenbean]

I will be using them primarily for custard-type dishes (e.g. creme brulee, ice cream) so this shouldn't be a problem.

[Edward J]

Yolks freeze best with an addition of either salt or sugar. To sugar, add 10% sugar by weight. Freeze in samll packages.

[AnythingButPlainChocolate]

I've been freezing eggs for re-use for years as well, ideal for using in baking, normally (as Edward J said) in small batches of about 4 for defrosting purposes (I never re-freeze eggs so more would be a waste).

[LucyInAust]

I've tried freezing yolks a couple of times ... doing them plain I just end up with lumpy revoltingness that is useless for anything other than scrambled eggs ... mixing them with salt or sugar, I get useable yolks (you just have to mark which you've done - sweet or savoury).

[piracer]

interesting, what does the sugar or salt do? what happens if u dont put them?

[LizD518]

How much salt do you use for savory ones?