How you wound up with the leftovers:
You made angel food cake, macaroons, meringue or marshmallows.
Use them now:
Yolks have proteins that coagulate when gently heated, giving custard, crème brûlée
and ice cream
their signature soft-solid feel. You only need two yolks to make mayonnaise
, and if you have just one, either add it to a whole egg for richer scrambled eggs, or prepare this simple garlic aioli
, which is terrific with fried foods, from potatoes to crab cakes.
Use them later:
Refrigerate yolks up to four days, or freeze them in clean ice cube trays until solid and then transfer to a zip-top bag for up to three months. (Be sure to mark on the bag how many yolks it contains.)