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Yes. They do need to be emulsified in order to maintain consistency when defrosted so mix each cup of yolk to be frozen with a 1/2 teaspoon of salt and blend with a fork. It is often best to freeze these yolks in an ice cube tray and use on cube per yolk needed. If you use yolks for baking in desserts then a tablespoon of corn syrup can be substituted for the salt. Never try to freeze whole eggs in the shell as freezing changes the consistency of the egg to the point of being un-usable in many recipes.

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16y ago

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