THE SECRET TO PROPERLY FREEZING YOLKS AND EGG WHITES

July 17, 2017

Have you ever been stuck in a situation where a recipe calls for just egg whites or just yolks? Sure, we all love a delicious melt-in-your-mouth meringue and a piece of decadent chiffon cake, but sometimes we don’t have all the ingredients required for both, or that we just don’t have the time. So what happens to all the precious leftover yolks and egg whites?

We’re talking about leftover yolks and egg whites–many recipes can require a lot of one or the other–so we definitely don’t want any to go to waste. You can try and keep them in the fridge, but how many times have you left them there until they’ve gone bad? The best way to preserve these leftovers is to freeze them. But don’t pop them in the freezer as they just yet. There’s actually a proper way to freezing yolks and egg whites, and thawing them.

The correct method of freezing yolks and egg whites.

How to freeze and thaw egg whites.

Egg whites are the easier one of the two. You can freeze egg whites as they are, but as some recipes may indicate a certain number of egg whites and not cups, it might be helpful to freeze them in an ice cube tray. When you’re ready to use them, allow them to completely thaw in the refrigerator. They won’t foam as well as their pre-frozen form, but allow them to set at room temperature for half an hour after thawing, and they’ll beat to their maximum volume.

How to freeze and thaw yolks.

Freezing yolks require a couple more steps and a little whisk work, but it’s still quick and easy. The best trick to salvaging leftover yolks is to whisk it with salt or sugar. Because yolks tend to gel together and form a paste-like consistency, salt and sugar can keep the proteins from thickening up. For four eggs, whisk in a pinch of salt, or 3/4 tsp sugar and store them in an ice cube tray for easy access. Consider the amounts of salt and sugar your next recipe might require when whisking them into the yolks!

And those are your easy and foolproof ways to freezing yolks and egg whites. You won’t have to waste them more! Do recipes that call for just yolks or just egg whites give you trouble? Share with us your best ways for not letting them go to waste.

Daniel Huang

Daniel is a Digital Marketing and Content Strategist at SPUD. He graduated from UBC with a degree in English and International Relations with a focus on environmental topics. A wordsmith by day and a bookman by night, he's a self-proclaimed gastronomic snob, a buck-a-shuck addict, a sub-par skier, and a devoted kingsguard of the oxford comma. He also frequents the dog park with a schnauzer named Duke. | Instagram: @dannnyellow