How To Freeze Your Eggs

Tuesday, July 12, 2016

No-no, not those eggs, the regular ones :)

I bet it happens to all of us that after making something like a praline meringue cake, we feel a bit wasteful for binning all the leftover egg yolks. In the past two weeks, after making those bad boys twice, I thought there must be a way to save those poor yolks...and after a bit of research, I found this genius trick. And it's dead easy too: just whisk them all together, pour them into an ice cube tray and freeze them for future cakes, lemon bars, scrumptious quiches or homemade mayonnaise.

P.S: You can also do this with whites or both.
P.P.S: How to make the perfect fried egg.

(Tip and photo by/via The Art of Doing Stuff)


Anonymous said...

This is good, thx. Jill

Liz Halle said...

How do you know how much to put in if its mixed and then poured? Do you let defrost and then weigh?


Diana Mieczan said...

Liz, my 12-compartment ice cube tray fits 12 normal size yolks, so if you measure and estimate yours, you'll be able to always know how many eggs/yolks/whites each of your compartments hold. Hope that helps:)

Diana Mieczan said...

Jill, my pleasure:)

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