- Extra egg yolks can be added to scrambled eggs or omelette blends.
- Store egg yolks up to 3 days by covering them with a layer of oil, milk or water and placing in an airtight container in the refrigerator. The best results for freezing are obtained when additional additions of one of the following are made to every 12 beaten egg yolks or 16 whole eggs: 5 ml of salt or 20 ml of sugar or 10 ml of glycerine or 10 ml of honey or golden syrup.
- Thaw egg yolks overnight in refrigerator.
- If egg yolk is used to thicken sauce, heated it over boiling water in the upper portion of a double pan.
- When custard forms a thin velvet layer over the back of a metal spoon, it is ready.
- Recover curdle custard by adding an extra egg or egg yolk and whisking thoroughly.
- If mayonnaise curdle, beat an egg yolk with salt and pepper and then add the mayonnaise mixture a little bit at a time.
- If a recipe requires egg yolk to be beaten, beaten it until it is thick and pale yellow.
