Benefits of Egg Yolks


Basically, store your eggs between 7º – 15ºC.

If you cannot store eggs in this temperature range, you may need to store them in the fridge during summer or in times of high humidity.

It’s best to avoid temperature fluctuations as this causes the eggs to spoil faster.

Store eggs in the cartons and trays that they come in as these are designed to protect them from damage and to prevent them absorbing moisture.

Egg shells are porous so it pays to store them away from strong smelling odours and flavours e.g. fish.

Use eggs before the “best before” dates marked on the packs. This date indicates the length of time that the eggs will maintain their quality if stored correctly.

If using them for baking, eggs are better used at room temperature. I suggest letting them sit at room temperature for half an hour or so before using.

If a recipe calls for only whites or only yolks, refrigerate the leftover whites in a covered container up to 4 days. Store yolks in water in a covered container in the refrigerator and use within 2 days.

Alternatively you can also freeze them. Simply place the whites into a tightly sealed container, label the number of egg whites and the date, and freeze. For faster thawing and easier measuring, first freeze each white in an ice cube tray and then transfer to a freezer container.

Now when it comes to freezing yolks, they require a little bit more care and attention because the yolk can become gelatinous (or thicken), which means it would be impossible to use in a recipe. I suggest either beating in ⅛ teaspoon salt or 1 ½ teaspoon sugar per ¼ cup egg yolks (4 yolks). Label the container with the number of yolks, the date, and whatever you’ve added - salt (for savoury dishes) or sugar (for baking or desserts).

To use frozen eggs, thaw overnight in the fridge or under running cold water. Use yolks as soon as they’re thawed. Once thawed, whites will beat to better volume if allowed to sit at room temperature for about 30 minutes


  1. Choose the freshest egg you can because they separate more easily than older eggs.
  2. Crack the egg in the middle on the edge of a glass or ceramic bowl – so long as it's a hard bowl and not a plastic job.
  3. Place your thumbs on either side of the crack and carefully open the shell so you have two halves. Make sure the egg yolk and white stay in one half only. That’s what it says in my Mum’s old book. This is a delicate operation I grant you, but I can do it and so can you.
  4. The rest is easy. Over the bowl you gently pour the egg from one half to the other, allowing the egg white to fall into the bowl, while the yolk stays in the shell. Be careful you don’t pierce the yolk, as this will then mix with the white. That’s a no-no if you want to whip the white.
  5. Once you’ve got all the white in the bowl, you’re ready to go – discard the shell and put the yolk aside if you want to use it for some other task.

If you do a whoopsie and drop an egg on the kitchen floor, get out the salt and give it a good sprinkle – it’ll clean up pretty easy.