tag:blogger.com,1999:blog-5061556167925854901.post458850972878323651..comments2022-12-01T18:34:14.685-05:00Comments on Chef Cheapo: TIPS FOR EGGSAnonymoushttp://www.blogger.com/profile/16109104048508177624noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5061556167925854901.post-85741194345124084062013-02-04T19:14:40.297-05:002013-02-04T19:14:40.297-05:00You can freeze the yolks separately as well. I am ...You can freeze the yolks separately as well. I am not sure how well they will work if you were making a hollandaise/bernaise or a sabayon sauce, but when thawed out and scrambled for eating, they work fine. I am not sure if the freezing alters the proteins so that they won't retain the fats as needed in the sauces. Anonymoushttps://www.blogger.com/profile/16109104048508177624noreply@blogger.comtag:blogger.com,1999:blog-5061556167925854901.post-41470065315024482032013-02-02T06:51:39.858-05:002013-02-02T06:51:39.858-05:00Thanks Greg! Great post!
Quick question - what do...Thanks Greg! Great post!<br />Quick question - what do you do with all the egg yolks when you freeze the whites? Any use for them?<br /><br />Mom taught me that last trick, we've been doing that for years! <br />Thank you!allisonhttps://www.blogger.com/profile/10922518231055010535noreply@blogger.com