Egg Yolk

Store separated yolks in an airtight container in the fridge for up to 2 days. Cover with a thin layer of water to prevent drying. Freeze in ice cube trays or small portions; thaw in fridge before use.

High in cholesterol (1085mg/100g). Excellent source of choline, vitamin A, vitamin D, and B vitamins.

Separate eggs when cold (easier), but bring yolks to room temperature before baking for better emulsification

To rescue a broken yolk when separating, use the edge of the shell or your clean fingers to gently scoop it out

Add a pinch of salt or sugar to yolks before freezing to prevent them from becoming gelatinous

Use the back of a spoon to make a well in simmering water for perfect poached eggs, keeping yolks intact

Temper yolks by slowly adding hot liquid while whisking to prevent scrambling in custards and sauces

Butter and cream in rich sauces like hollandaise and carbonara

Olive oil in mayonnaise and aioli

Vanilla and sugar in custards, crème brûlée, and ice cream

Flour in pasta dough, enriched breads, and pastry cream

Chocolate in mousses, truffles, and brownies

Adding yolks directly to hot liquids without tempering, causing them to scramble

Overcooking yolks in custards or sauces, resulting in curdling or grainy texture

Storing separated yolks uncovered in the fridge, which causes a thick skin to form