Recipes to Use Up Egg Yolks

Been Baking? Got extra egg yolks? Here are some ideas to use them up including custards, sauces and desserts!

Collage of hollandaise sauce and custards that use up egg yolks.

I will keep adding recipe links as I come across them so check back often!

But first of all...

How Long Will Separated Egg Yolks Keep in the Fridge?

The consensus seems to be 3-4 days in the fridge provided they are well sealed. Egg yolks are susceptible to drying out and forming a bit of a skin over them. Some suggest immersing them in water; some suggest whisking them (in which case you will need to mark how many yolks are whisked together) and others suggest just a good airtight seal.

Can You Freeze Separated Egg Yolks?

Yolks can become a bit thicker or gel-like when frozen. To avoid that you need to whisk in a pinch of salt or ⅓ teaspoon of sugar per yolk. You can either freeze each yolk individually in an ice cube tray and then pop them out and bag them, or whisk a number of them together. Just be sure to mark how many yolks are blended together.

Frozen egg yolks will keep in the freezer for 6 months. Allow them to defrost in the refrigerator. Do not try to defrost them in a microwave unless you are willing to risk having an omelette on your hands!

In general homemade ice cream, adding extra yolks to omelettes, some sugar type cookies, custards will all use up extra yolks. I love to make this Meringue Christmas Tree or this Frozen Walnut Torte both of which require lots of egg whites only. So I was always looking for ways to use up the yolks.