I usually use up my extra Egg yolks for making Creme Brulee, classic sauces, Mayo, scrambled eggs, rich traditional pudding like Vanilla and Chocolate or use it to glaze my pies and pastries.
You can freeze egg yolks for later use this way:
In order to inhibit yolks from getting lumpy or gelatinous during the freezing process, there is a need to add either salt or sugar to them.
- So if you are planning to use them for savory purposes, then add ½ tsp salt per 1 cup of egg yolks (about 1/8 teaspoon of salt with every four yolks.)
- If its for dessert or something sweet, then stir in 1 tbsp sugar or corn syrup per 1 cup egg yolks (abt1-1/2 teaspoons of sugar with every four yolks).
Label the container with number of Egg Yolks and Date
. If using it within 3 days of cracking from the shell, you can simply cover them and refrigerate them. But any longer than 3 days, they are better frozen and can be used upto 4 months.
About 12-14 egg yolks will make 1 cup.
This website lists some excellent recipe ideas for using up extra egg yolks: How to use Extra Egg Yolks