1,592 easy and fully explained recipes, with +66K photos and 77 videos

Preserving egg yolks

If you're using only the egg whites in a recipe (such as meringues ), you'll need to store the yolks until you're ready to use them again.
There's nothing very complicated about this in principle - all you have to do is chill them, but there are a few pitfalls to be avoided in practice.

10 K 5/5 (35 reviews)

Keywords for this post:Yolk Egg Storage Fridge Cold

Last modified on: June 18^th 2024

For this post Comments Lasts posts Follow

For this post: Comment Follow Ask me a question Send to a friend

Intact yolks if possible

Here's something to keep in mind: whole, or intact, yolks keep much better than if they're punctured, or liquid.
This is because the thin film that forms them, the membrane, also protects them from the outside, and prevents them from drying out.
So, as long as possible, keep them in their intact form, even if in your next recipe you'll have to crack them to incorporate them. It's best to do this at the last minute.

The enemy of yolks: dryness

The simplest and most natural way to chill yolks is to put them in a ramekin (or other small container), and place it in the fridge.

jaunes d'oeufs récipient frigo

But there are two small errors here: yolks fear dryness, and as the membrane is very fragile and thin, it will quickly dry out and stick, especially if left in the open air, and even more so if left in the cold, which tends to dry everything out.

Well-preserved yolks

So how do you keep your yolks in good condition?
You just need to do 2 things:

1) Put 1 teaspoon of neutral oil or even water in the bottom of the container before the yolks, then pour in the yolks.

jaunes d’œufs huilés pour le frigo

This will prevent them from drying out on contact with the container and sticking to the bottom.

2) Wrap the container with the yolks at all costs, or use a container with a lid, to isolate them from the air as much as possible.

Don't worry either, if you get one or more yolks punctured, it's no big deal, just a little less easy to handle, as the liquid yolks are very thick and sticky, and you'll have a bit of trouble emptying the container completely without loss (a maryse will be almost indispensable).

jaunes d'oeufs crevés et intacts

To sum up: try to keep your yolks intact, in a filmed or closed container, over a teaspoon of oil or water to prevent them from sticking.

Lasts posts

With vinegar?

When you buy a jar of pickles labeled “in vinegar,” you’re looking for their tangy, crunchy flavor to go with cold cuts, sandwiches, or salads. You expect to find small gherkins preserved in vinegar, with salt and herbs, but is that really the case?
July 15^th 20261,2734.8

Congratulate the chef

You've just finished a meal that you really enjoyed. The server approaches with the usual question: “How was it?” And then, as a natural reflex, you simply reply, “Yes, it was very good.” However, when the meal was truly outstanding, this brief exchange deserves a little more. .
July 7^th 2026892 25

Cut twice as fast

When you need to cut something long into small pieces, for example chopped chives or the stem of a spring onion, there's a simple gesture that doubles your cutting speed. Let's see how.
May 21^th 20262,2175

The other use for bowl scraper

Your kitchen or bakery utensils may include a horn (left) or a pastry cutter (right). These practical utensils are normally used to scoop the contents of a bowl or salad bowl - the horn - or to cut dough - the pastry cutter. But they also have another, very practical use - let's see what it is.
May 9^th 20262,0293

The strange foam of potatoes in milk

As you may have already noticed, when you cook potatoes in milk, especially in small pieces (slices or cubes) for a gratin for example, a surprisingly abundant white foam forms on the surface. Where does it come from?
April 26^th 20262,3815

See all posts Random post RSS feeds

Drawing a pattern in pastry

Often in the kitchen, in pastry-making, or in baking, we need to trace a pattern on a pastry. It's just a question of aesthetics but it has its effect after baking on a galette, pithiviers, pâté en croute (terrine in a pie crust), etc.
May 23^th 201938 K4.1

Unmoulding cakes while hot

When you make a cake, pound cake or whatever (what bakers call a "travel cake" because it's easy to carry around) you've most likely made a batter, either by hand or in a food processor, which you then pour into a buttered pan. It's a classic, and I've already talked to you about 2 or 3 tips on...
February 6^th 202141 K4.6

The "pith" of the cauliflower

When using cauliflower in a recipe, there is a lot of preparation work at the beginning: removing the leaves, taking the tops or florets, etc. It's a bit tedious, but in the end you're left with the best of the cauliflower, ready to be used in your recipe.
February 5^th 202216 K4.9

Toss the salad

When you've finished preparing a salad, green or otherwise, it's usually time to add the dressing and toss. It's often said to "toss the salad", which means to season and mix. Is it easy? Not so easy...
March 8^th 202414 K5

Coarsely chopped herbs

Although we are in the middle of winter as I write these lines, you should not hesitate to make salads at this time, it is actually quite simple, rather fast, and so pleasant. A while ago, I already told you that a salad is a salad, but a salad with herbs is immediately something much better:...
January 9^th 202116 K4.9