I’m always sad when I have to throw out a perfectly good ingredient just because I can’t find much use for it at that very moment. I’ve been too cold to contemplate ice cream, and at the moment, there’s no room in my freezer – as it is chock full of fish (courtesy of the lovely folks from the Alaska Fish Council – more on that at a later date).
A few weeks ago, when I was elbow deep in testing marshmallow recipes for my hot chocolate addiction, I wound up with quite a few loose egg yolks. I simply stirred the yolks with a pinch of salt, put a piece of plastic wrap on top of the yolks, covered with a lid, and placed the container in the freezer (with a date written on top of a piece of masking tape, which I find to be an indispensable tool in the kitchen). Those yolks will be good for at least about 2 months, and I’m willing to bet that I’ll have that ice cream hankering sooner rather than later. Or better yet, I’ll make lemon curd instead!
how to store leftover egg yolks originally published on sassyradish.com
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