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My previous post generated questions that are common when cooking with either egg yolks or egg whites, mainly of how to store them and what to do if one is left with one or the other. Below you will find a few ideas that I am sure will come in hand. If you would like to add to that list please leave a comment below.
My previous post created reasonable questions about what to do if we find ourselves yolks or whites and how long to keep in our fridge. Here are some ideas for recipes and useful tips for storing these so important cooking materials. If you have other ideas, please leave your comment below.
Egg whites can be kept in the fridge covered evergreen line tracking (I use glass / ceramic container) for about a week, but can also be successfully evergreen line tracking frozen, either individually in ice cube containers, or in groups. Left over whites can be made into meringues, macaroons, macarons and of course into a killer chocolate mousse. You can also make financiers, the lovely buttery French mini-cake. An interesting article on what to do with egg whites can be found here.
Egg yolks are trickier. Even when left for a short while in the fridge they develop a thick film. A way around this is to store them in a bit of water. Alternatively you can mix them with some sugar or salt (depending on whether you will use them in a sweet or savoury evergreen line tracking recipe) and freeze them. Left over egg yolks can be made into ice cream, tiramisu, pots au chocolat, crème brûlée, hollandaise or mayonnaise, evergreen line tracking ceasar salad dressing and pastry cream.
The whites kept in chilled well covered for about a week. You can also freeze them separately or putting them in ice cube trays or gkrouparismena. You with egg to make French macarons, meringues, cookies, and a wonderful chocolate mousse. evergreen line tracking More ideas here.
The egg in the maintenance is more difficult because even if minimum stay period in the refrigerator evergreen line tracking develop crust. One way storage is to cover it with water. So keep one or two days. In freezing to prevent damage to the texture should be the shuffle or some sugar (for sweet preparations), or with little salt (for savory). With yolks you can make ice cream, tiramisu, chocolate cream, cream Brühl, pastry cream, olantez sauce or mayonnaise, salad dressing sizars.
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Indeed very useful. When summer was making ice cream often then used yolks and I was far from whites. holo say keep them but did not know HOW and what to do. nice ideas OUR dineis then!
Mia lysh gia tous krokous epishs einai na ta skepaseis evergreen line tracking me membranh etsi omos oste h membranh na efarmozei sthn epifanei evergreen line tracking ton krokon! Epishs kai auta mporeis na ta katapsykseis se pagothikes me ligo nero.Ta aspradia antexoun kai parapano apo mia ebdomada.
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The egg can be kept in the freezer long as you do what you do and chilled. Dil.na put them in a pan with water to cover and close it. When you release the need to completely thaw the water and then it will be as fresh. It's something I've done it many times. (In the same way and keep fish in the freezer, ie. In a pan with water and when defrost is as fresh).
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