How long do egg yolks last

This may look pretty, but we recommend always storing your eggs in their original carton. Firstly, the carton protects the eggs and prevents them from absorbing strong odours and flavours of other foods in your fridge through the thousands of tiny pores in the egg shell.

Secondly, the Best Before Date is always visible to you so you can guarantee freshness. Lastly, eggs should always be stored with the large end up, the same way they are packaged in the carton.

You've probably been in this situation: Your recipe calls for egg whites only, so you fill your refrigerator with a container of egg yolks, but by the time you figure out what to do with them, they go bad. Although freezing whole intact eggs isn't recommended, you can freeze egg yolks if you treat them first—but you can't just toss the container in the freezer. Egg yolks thicken when they are frozen, taking on a gelatinous quality. If you freeze egg yolks as is, they become unusable in recipes.

The trick is to beat the yolks until they are smooth and add, salt, sugar or corn syrup before you freeze them. Label the container or zip bag with the number or yolks, the date and whether you added salt or sweetener, which is important to know when you could be using the yolks for either a main dish or a dessert. Freeze the containers for up to one year. Thaw the container of frozen egg yolks overnight in the refrigerator or under cold running water.

Substitute 1 tablespoon thawed egg yolk for 1 large fresh egg yolk in your recipe. Use thawed frozen eggs only in dishes that are thoroughly cooked. We hate wasting food in the kitchen, and when seperating eggs to use the whites, we often feel guilty about throwing away the yolks. However, there's actually a really easy to way to preserve the yolks to use for another time. To keep leftover egg yolks in the fridge, firstly beat them lightly with a fork before storing them in a closed container to avoid spillage , for up to 3 days.

Remember to make a note of how many egg yolks have been beaten in there for ease. If you have a particular recipe in mind, seperate the egg yolks accordingly before beating them lightly, and then labelling the container. Again they need to be beaten lightly with a fork, so beating together a certain amount of egg yolk for a particular recipe is easiest.

It's important to add a pinch of salt or sugar to pre-frozen egg yolk depends how they'll be used. This prevents them from getting too thick when freezing.