Can I keep my egg yolks longer by pasteurizing them? They are chasing me. My family is eating way too much egg yolk pasta and still I don't always have the time to use them before I should. I normally put them in a zip lock bag, try to squeeze as much air out as possible and use within 2-3 days. Now I already have 18 yolk from 2 days ago and likely going to have more than 50 tomorrow.
I tried the freezing adding a bit of sugar but didn't like the result. Any suggestion on how too keep them is welcome. I have tons of recipes...not always the time to execute them.
