Is it possible to freeze egg yolks without them becoming thick and gelatinous? Discover the secret ingredient you need to add to preserve their texture.
1 Answer
To freeze egg yolks without them becoming gummy, mix them with sugar or salt before freezing. Use approximately 1/2 teaspoon of salt or 1 tablespoon of sugar per cup of egg yolks.
Detailed Explanation:
Egg yolks contain lecithin, which causes them to thicken and become gelatinous when frozen on their own. This altered texture is undesirable for many recipes. Adding sugar or salt disrupts the lecithin molecules, preventing them from binding together as tightly during the freezing process. Here's a step-by-step guide:
Separate the yolks: Carefully separate the egg yolks from the whites. Ensure no traces of egg white remain in the yolks.
Add sugar or salt: For sweet applications (like custards or cakes), add 1 tablespoon of sugar per cup of egg yolks. For savory applications (like sauces or mayonnaise), add 1/2 teaspoon of salt per cup of egg yolks. It's crucial to label the container clearly indicating whether you used sugar or salt and the date.
Mix thoroughly: Gently whisk the sugar or salt into the egg yolks until completely combined. The mixture should be smooth and uniform.
Package properly: Pour the mixture into freezer-safe containers or bags. Leave a little headspace to allow for expansion during freezing.
Freeze: Freeze the yolks for up to 3-4 months. For best results, use them as soon as possible.
Thaw correctly: Thaw the yolks in the refrigerator overnight. Use them immediately after thawing for best results.
Pro Tip:
Measure the egg yolks accurately before freezing. Knowing the exact volume will make it easier to adjust your recipes later. For example, note how many yolks made up the cup before freezing.