After I made my white cake I had all these egg yolks leftover and decided to freeze them for later use. Key lime season is nearly upon us. But it turns out that you cannot freeze egg yolks. I don’t know the science behind this, although I could probably ask the food scientist I know, but they are rendered unusable as an ingredient. I’m sure I could have still eaten them. But I decided against that.
In order to keep them useable you have to add something, like water or salt and whisk them up. Note to self.
