I use alot of recipes that call for egg whites, but not the yolk, but I do use the yolks for when I make fresh ice cream.... is it possible to freeze the egg yolks without disturbing the protein balance in the yolk itself? If I freeze them in the quantity I'll need for the ice cream, I could just defrost them when I decide to make it... but I just don't know if I can actually freeze the egg yolks without ruining them. Any help you have on this subject is much appreciated. Please don't answer with an "I don't know", just to answer. Thanks in advance for your help!
2006-07-26
12:15:21
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10 answers
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asked by
lunakitty0823
2
in
Cooking & Recipes