master-cooks | Melissa Clark's Salt Trick To Perfectly Freeze Egg Yolks

Melissa Clark introduces a clever technique for freezing egg yolks by using salt, which helps in preserving their texture and usability for future culinary endeavors. When egg yolks are frozen on their own, they tend to become gelatinous and lose their smooth consistency, making them challenging to work with in recipes. Clark's method involves lightly beating the yolks and then mixing in a small amount of salt before freezing. This simple addition prevents the yolks from thickening too much, allowing them to maintain a more liquid and workable state once thawed. The salt acts as a stabilizer, ensuring that the yolks remain easy to incorporate into dishes like sauces, custards, or any recipe that requires raw or lightly cooked yolks. By preparing the yolks this way, home cooks can avoid wastage and extend the shelf life of their eggs, making it easier to plan and prepare meals without worrying about leftover yolks. This technique is particularly useful for individuals who frequently separate eggs for baking or other cooking purposes, allowing them to store and use yolks at their convenience. Clark's salt trick is a practical tip that enhances efficiency and reduces food waste in the kitchen.

How to freeze egg yolks

When left alone, the proteins in egg yolks can transform into a uniform gel when frozen and then thawed. However, as Melissa Clark notes in her New York Times column, there's an easy solution. Just sprinkle some salt over the yolks before whisking them. The salt aids in freezing the yolk components more quickly and helps maintain their slightly varied texture, ensuring they remain yolk-like upon thawing instead of turning into a uniform gummy mass.

You don't need a lot of salt—about a quarter to half a teaspoon per egg is sufficient, though a generous sprinkle works well without making it overly salty. If you choose to freeze your egg yolks in a bowl or similar container, be aware that they can be tricky to remove, so make sure to wrap the container securely to prevent freezer burn. Alternatively, Clark recommends freezing individual egg whites and yolks in ice cube trays. Once frozen, they can be easily popped out and transferred to freezer bags for later use.

Frozen eggs are best used within six months, as their quality starts to decline after that period. Always remember to wash your hands thoroughly whenever handling raw eggs.

Thawing and using your egg yolks

When you're ready to use your frozen eggs, transfer them to the refrigerator to thaw overnight. It's important not to leave eggs out at room temperature for more than two hours, so thawing them on the countertop is not advisable. However, if you need to use them right away, you can place them in a warm water bath for quicker thawing.

If you've combined multiple yolks before freezing, approximately one tablespoon is equivalent to one yolk, while two tablespoons of egg white can substitute for the remaining egg components. This is where Melissa Clark's ice cube tray method is particularly useful, as it allows you to thaw only the amount of yolk you require.

While frozen egg yolks may not be ideal for delicate dishes like soufflés or creamy custards—where freshness and texture are crucial—they work wonderfully in recipes where the yolks contribute more to flavor than to structure. For instance, you can add them to fried rice or scramble them with some of your thawed egg whites. Just keep in mind that you've already salted the yolks, so be sure to reduce any additional salt in your cooking to balance the flavors.

Melissa Clark's Salt Trick To Perfectly Freeze Egg Yolks

How to freeze egg yolks

Thawing and using your egg yolks

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