Wondering what to do with those left over egg yolks or whites? If your recipe didn’t call for an equal number of egg whites and yolks, you might find yourself with some left on your hands. There’s always the possibility of turning the whites into an egg white omelette, but that’s pretty bland and what if you want to use them in the future?
- Separated eggs freeze well, but there are a few things you should know.
- They don’t keep forever. After 6 months, they can start to go a little weird, especially if your freezer isn’t impossibly cold.
- Keep them tightly sealed as they can pick up some nasty freezer smells and make meringues taste off.
- If you’re freezing yolks, add 10% sugar, mix until homogeneous but not light, and freezer as usual. Adding the sugar keeps them from solidifying to the point of becoming jellylike. Defrost overnight in the fridge. When using the frozen yolks keep in mind the extra 10% sugar when scaling out recipes.
- Frozen whites will still aerate, but may not whip up to the usual volume of fresh egg whites, so keep that in mind.
