I know that egg whites can be frozen for later use (an ice tray works great) and they will beat up great for meringues. Egg Beaters do not beat or fluff up because of the pasteurization process. Does anyone know if you can do the same with egg yolks?
By Sandy from Richmond, VA
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You indeed can freeze egg yolks and they'll be fine for any recipe but yokes will not fluff up like whites do whether they're fresh or have been frozen. That's why meringue is made with whites only, because whites and yolk contain different ingredients. Even a tad bit of yoke in those whites can ruin meringue. Egg beaters probably don't beat up for the same reason . There's just enough other ingredients in them other than the whites to stop the fluffing action.
Egg yolks frozen alone require special prep. To help retard the gelation that will make your yolks almost impossible to use you will need to add salt or sugar. Add 1/8 tsp salt or 1 1/2 tsp sugar to four beaten egg yolks. Be sure to mark on your container whether they are for cooking (salt) or baking (sugar)
If you just want to freeze the whole egg, take them out of the shell, beat well and freeze. Three (3) tablespoons of thawed egg equals one whole egg. I got this information from the NC Egg Board and have been freezing eggs for several years. Chickens don't lay as well in the winter!
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