containers and lay a piece of plastic wrap directly on top of the yolk, then cover the containers.

This eliminates as much air as possible.

When you defrost the yolks, they may still be slightly rubbery, but the gelation process is

reversible. Very gently heat the defrosted yolks to about 113°F (45°C) (very warm bath water

temperature) while stirring, and they become soft and smooth as sour cream, just like a gelatin-

based dish turns soft on warming. The easiest way to accomplish this heating is in a double-

boiler-like hot-water bath. Vigorously stirring a few drops of water into the yolks after defrosting

also softens them, but with this method they still tend to remain somewhat lumpy and grainy.

TASTINGS Tips for extra whites and yolks

Too many egg whites? Here are a few ideas on how to use them up:

fruit whips, white cake, angel food cake, chocolate crumb cake, meringue

topping, meringue cookies, substituting two egg whites for one yolk in

cookies, bars and squares

Too many egg yolks? You can use them in:

custards, puddings, zabaglione, parfait, béchamel and mornay sauces,

mayonnaise, salad dressing, thickeners for soups and sauces.

If you have extra yolks that you can use within a few days, store them in the refrigerator.

If the yolks are whole, pour a little water to cover them in a small container before refrigerating.

When ready to use them, gently pour the water off.. If the yolks are broken, mix in a little water

and lay a piece of plastic wrap directly on the surface before storing in the refrigerator to help

prevent oxidation.

Dehydrating them is one good method to preserve eggs for long-term, and they are useful

to have on your shelf for emergency standby. Food processing companies use dehydrated eggs

regularly—they are convenient and can stay on the shelf unrefrigerated for years. They also

commonly stockpile dehydrated eggs to offset seasonal price increases. Some fast-food

restaurants also use dehydrated eggs, although it is hard to make a decent fried or poached egg

from the powder. But they are perfectly good for any baking where the recipe calls for whole

eggs. Natural foods stores and co-ops selling bulk foods often carry them. Keep a small jarful

with your staples.

Points to Remember

Milk and cream curdle in acidic condition as a group of proteins precipitate. Fruit, fruit

juices, even some vegetables are acidic enough to trigger curdling. Adding a starch to the

acid ingredients prevents this chemical reaction.

Cook cheese the shortest time possible—just until it is melted if it is part of a dish or melted

and browned if on top of a dish.

The higher the moisture content of a cheese, the more perishable it is. Dry, low-moisture

grating cheeses don’t even need refrigeration, except for long-term storage.

Use heavy (whipping) cream for whipping, preferably not ultra-pasteurized. Cream, bowl and

beater must be very cold. Use no more than 2 tablespoons sugar per cup of cream.

Eggs in the shell are not very perishable, but their quality deteriorates faster if not

refrigerated. Egg whites out of the shell are not perishable, but treat egg yolks like dairy

products.

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