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Keeping egg yolks
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wellington womble



Joined: 08 Nov 2004
Posts: 15043
Location: East Midlands
PostPosted: Thu Apr 30, 20 10:03 am    Post subject: Keeping egg yolks Reply with quote
    

My daughter is most peculiar and does not like egg yolks. It has just dawned on me that instead of poaching her eggs solid and feeding the yolks to the pets, I could separate them first and use the yolks for other things

Only they go really weird in the fridge or the freezer. How do you keep them for custards and so on. She only eats one at a time, so I'd need to keep them for a couple of days at least.

tahir



Joined: 28 Oct 2004
Posts: 44682
Location: Essex
PostPosted: Thu Apr 30, 20 10:05 am    Post subject: Reply with quote
    

Ice cream!

Nick



Joined: 02 Nov 2004
Posts: 34350
Location: Hereford
PostPosted: Thu Apr 30, 20 10:58 am    Post subject: Reply with quote
    

Custard.

I reckon they'd freeze fine.

Nicky Colour it green



Joined: 25 Jun 2007
Posts: 8854
Location: Devon, uk
PostPosted: Thu Apr 30, 20 12:51 pm    Post subject: Reply with quote
    

tbh frozen eggs always go weird, you have to sort of not look, carry on with the recipe, and it mostly works.

I reckon you should approach this the other way around. Egg whites freeze perfectly, and also keep in the fridge for ages and ages too, so you should look at making some nice things with egg yolk - icecream, custard, creme brulee, hollandaise sauce.. nom... and save the whites either in fridge or freezer for when she wants an egg.

dpack



Joined: 02 Jul 2005
Posts: 38885
Location: yes
PostPosted: Thu Apr 30, 20 12:53 pm    Post subject: Reply with quote
    

pasta

volcano pile of flour with a crater full of egg yolks(that gives the right proportions)
mix to a dough
shape to purpose by whatever means
cook in whatever style and enjoy

there are good bakes that only use yolks
i will try to remember a few

yolks are good for enriching batters, ok for glazing pies(or putting in them)

as mentioned custard type sauces and patisserie gloops etc etc

ace things

wellington womble



Joined: 08 Nov 2004
Posts: 15043
Location: East Midlands
PostPosted: Thu Apr 30, 20 9:01 pm    Post subject: Reply with quote
    

Nick wrote:
Custard.

I reckon they'd freeze fine.


They go weird though. Like mayonnaise when you leave it out.

It has also just occurred to me that I could do it the other way and keep the whites hanging around. I’m clearly being a bit dim over this! It only occurred to me that I could separate them (despite separating eggs for oodles of things I’ve the year) when I did it by accident trying to get a bit of shell out of one I was poaching!

I bet she goes off poached eggs now. She’s that kind of child (although the ice cream will definitely promote it)

buzzy



Joined: 04 Jan 2011
Posts: 3708
Location: In a small wood on the edge of the Huntingdonshire Wolds
PostPosted: Tue May 05, 20 10:32 am    Post subject: Reply with quote
    

Memories of my childhood tell me that when my mother made meringues she also made choux pastry (for eclairs) so I had it in my mind that choux pastry needed extra, if not only, egg yolks. Better cooks than I will know if this is so. I expect the internet knows, as well, but I have pups to feed!

By the way, I think you are unkind to describe not liking egg yolks as peculiar. We are all different!

Henry

Midlandsman



Joined: 22 May 2014
Posts: 115

PostPosted: Tue May 05, 20 8:21 pm    Post subject: Reply with quote
    

You can cure them in a salt mix and then grate them onto salads etc.

https://www.splendidtable.org/recipes/salt-cured-egg-yolks

Use like you would parmesan.

Shan



Joined: 13 Jan 2009
Posts: 8697
Location: South Wales
PostPosted: Wed May 06, 20 12:50 pm    Post subject: Reply with quote
    

I'm sorry but that sounds yuk!

Nick



Joined: 02 Nov 2004
Posts: 34350
Location: Hereford
PostPosted: Wed May 06, 20 12:54 pm    Post subject: Reply with quote
    

Idiots. Kosher salt.

Ground.

Nick



Joined: 02 Nov 2004
Posts: 34350
Location: Hereford
PostPosted: Wed May 06, 20 12:56 pm    Post subject: Reply with quote
    

You could confit them...


They should keep for a while, and are great.

Nick



Joined: 02 Nov 2004
Posts: 34350
Location: Hereford
PostPosted: Wed May 06, 20 12:56 pm    Post subject: Reply with quote
    

You could confit them...


They should keep for a while, and are great.

Shan



Joined: 13 Jan 2009
Posts: 8697
Location: South Wales
PostPosted: Wed May 06, 20 1:25 pm    Post subject: Reply with quote
    

Where's the 'vomit' emoticon when you need it?

Nick



Joined: 02 Nov 2004
Posts: 34350
Location: Hereford
PostPosted: Wed May 06, 20 2:38 pm    Post subject: Reply with quote
    

Hey Shan,

Show us a selfie in your next post.

Last edited by Nick on Wed May 06, 20 4:52 pm; edited 1 time in total

Shan



Joined: 13 Jan 2009
Posts: 8697
Location: South Wales
PostPosted: Wed May 06, 20 3:46 pm    Post subject: Reply with quote
    

That's a pathetic vomit emoticon.


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