Freezing egg yolks
"Is it possible to freeze egg yolk?" Was the very interesting question raised by Karin in her comment on "storing eggs". As the answer is a bit too long to post as a comment there is an add-on to the post on "storing eggs".
It is possible to store egg yolk or whole eggs in the freezer. But they require a special treatment before being stored in the freezer. If the yolk of the egg is frozen as is, it will become pasty when thawing and it won't be possible to combine it into a future preparation.
Now, you will have to make sure to follow these simple hygiene rules.
- Make sure that the eggs come from a refrigerated shelf in the store.
- Make sure that the eggs are extra fresh.
- When breaking them, use gloves and disinfected containers.
- Make sure to use perfectly clean recipient to store them.
Thoroughly mixing the yolk with some either salt, sugar or an acid will prevent the yolk proteins from aggregating, and leave the thawed mixture fluid enough to mix.
To freeze egg yolks add a teaspoon (5 g) salt, a tablespoon (15 g) sugar or 4 tablespoon (60 ml) lemon juice per pint (1/2 l). Blend well then freeze.
To freeze whole eggs, add 1/2 a teaspoon salt (2.5 g), 1/2 tablespoon (7.5 g) sugar or 2 tablespoon (30 ml) lemon juice per pint (1/2 l). Blend well then freeze.
Finally I would like to give you a piece of advice. I have to use frozen eggs in pastry making due to health and safety regulations in place . Don't expect the same results using frozen eggs whether it is egg whites, egg yolks or whole eggs ; they lose some of their foaming agents as well as some of their water and their proteins are also affected by the cold.
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