Content
- To preserve egg yolk by freezing
- Prepare yolks for freezing
- Optimal portioning
- Plastic boxes
- freeze bag
- ice trays
- What is important when thawing?
Eggs should be as fresh as possible for freezing
To preserve egg yolk by freezing
Especially in the run-up to Christmas, yolks often remain when baking. Anyone who is fed up with yolk star and macaroon baking from egg yolk bomelette can cool down the excess yolk without any problem and thus preserve it for several months.
Prepare yolks for freezing
The alpha and omega of freezing eggs is freshness: to avoid bacterial contamination, the eggs have to travel absolutely fresh into the freezer. After just two hours at room temperature, the raw egg yolk may be spoiled.
Yolks tend to form a tough skin during thawing, which can be annoying depending on the intended processing. To prevent this, stir the yolks with either a little salt (one teaspoon per 10 yolks) or sugar (one tablespoon per 10 yolks).
If you have not planned what you would like to use the yolk for later, you can freeze it in two portions: a salty for hearty dishes, a sweetened for sweets.
Optimal portioning
Egg yolks should be frozen in small portions to be optimally portioned during later processing. There are three ways to store egg yolks that you want to freeze:
Plastic boxes
The downside to plastic boxes is that most are too big for small egg pies. Although the boxes do not have to be completely filled, they also take up a lot of space in the freezer compartment. If you opt for plastic boxes, label them with labels showing the amount of yolk, the addition (salt or sugar) and the date of freezing.
freeze bag
Freezer bags can be easily filled with small amounts of egg and then freeze lying down, which takes up very little space in the freezer. Before filling, label the bags with the date of freezing, the amount of egg yolk and the words "salt" or "sugar".
ice trays
Especially convenient for later processing are portioned egg yolks in ice cube molds. An ice cube is about the amount of egg yolk, so you can easily remove the required amount. Once the mass is completely frosted, you can transfer the yolk cubes into previously labeled freezer bags.
What is important when thawing?
When thawing eggs, hygiene is particularly important because raw animal foods are particularly susceptible to harmful germs. It is advisable to let the yolks thaw slowly in the refrigerator. Thus, the cold chain is not interrupted and the microbes have no chance to contaminate the egg.
Consume the frozen egg yolks at the latest ten months and cook them before eating by baking, roasting or cooking.