Desserts & Sweet Snacks (Hardcover) by La Place, Viana

Left with extra egg yolks after making a meringue? You can beat one or two yolks with a whole egg for an ultra-rich omelet, or use them for custard or ice cream- or you can keep them in an airtight container in the fridge if you plan to use them within the next several days. It is possible to freeze egg yolks, but for them to be usable once thawed, the yolks must be stabilized prior to freezing. If you will be using the yolks in a dessert recipe, beat in 1 1/2 teaspoons sugar or corn syrup for every 4 yolks. For a savory recipe, beat in 1/8 teaspoon of salt for every 4 yolks. Then, freeze overnight in an ice cube tray and transfer to a ziptop freezer bag.