If you find yourself separating eggs for a recipe, don’t throw the other half away! Farmdrop Recipe Developer, Alice King, shares her tips on how to use up egg yolks and whites with her top recipes and freezer hacks to make sure nothing goes to waste.
Egg yolks and whites have different uses in cooking once separated. Egg yolks are used to enrich dishes with their fat content, whilst egg whites can be aerated and frothed up to lighten batters and help them rise.
Can eggs be frozen for later use?
Both egg yolks and whites can be frozen; whites are easier to freeze.
How to freeze egg yolks: the best way to freeze egg yolks is to whisk them before putting them in an air-tight container with a pinch of salt to stop them getting too thick when frozen. Defrost overnight in the fridge before using. Remember to label the container with the number of egg yolks to make it easier to follow recipes once thawed.
How to freeze egg whites: egg whites freeze well, they can be frozen individually in an ice cube tray then stored in a freezer-safe container so that they are already portioned up. Always defrost eggs in the fridge before using and use them straight away, once defrosted.
Egg yolks keep for 4 days in the fridge: throw a couple into this silky, delicious carbonara recipe.
How long do egg yolks last in the fridge?
Cracked-open eggs keep for up to four days in the fridge. If you don’t think you’ll use them in the near future, your best best is to freeze them. Store the egg yolks in a similar way as when freezing; whisk them up and keep in an airtight container. Keep eggs whites in a sealed tub until you’re ready to use them.
What can you do with egg yolks?
Learn how to make mayo with this step-by-step guide
There are so many egg yolk recipes you can turn to. The fat of the egg is concentrated in its yolk, which makes yolks fantastic at enriching recipes like mayonnaise, custard, ice cream and chocolate mousse.
Make your own homemade mayonnaise at home; use it to slather it on sandwiches, liven up leftover roast chicken or for dunking your chips. A homemade custard is also hard to beat, and what’s more classic and comforting than rhubarb and custard?
You can also add an additional egg yolk to scrambled eggs for extra richness; use it to bind together mince meat in burgers, or stir it through pasta with pancetta to make this pasta carbonara recipe.
What can you do with egg whites?
Egg white recipes: summer season calls for this seasonal raspberry, lemon and almond bake
Egg whites, unlike any other natural food ingredient, can be whipped up six to eight times greater in volume than their natural state. This means that egg whites are your friends in baking, for light, well-risen cakes, batters and meringues.
This raspberry, lemon and almond bake calls for five egg whites, to help it rise and to give it a soft, spongy texture. What must be the most popular egg white recipe of all is the meringue: whisk up egg whites with sugar until shiny and stiff, then gently bake and leave to dry out. The results will be crisp on the outside and gorgeously marshmallowy and soft on the inside. Try these heavenly strawberry and cream pavlovas.