Ideas for leftover egg yolks

I have four yolks, and I was thinking of baking a cake for next Saturday. If I freeze them, will they still make a decent French buttercream?

I have not personally done this, but the Egg Board suggests beating them with sugar before freezing.

When I had leftover egg yolks the other day, I made asparagus with hollandaise.

You might want to try Zabaglione as a way to use up egg yolks.

There are probably recipes with less egg yolks you can find. It does require some special ingredients you might not have on hand but keep it in mind for the future.

http://simplyrecipes.com/recipes/zabaglione/

Here is another recipe....one for butterscotch pudding. Sounds yum.

I also love butterscotch pie (hint hint) made with a pie crust and a thin layer of whipped cream frosting the top.

http://simplyrecipes.com/recipes/butterscotch_pudding/

Will any of these work with defrosted yolks?

Pie Lady wrote:Will any of these work with defrosted yolks?

They ought to, but I'm afraid I can't help with freezing info from personal experience. My most common method of dealing with leftover egg parts is to put them in the fridge meaning to use them with in a day or two, and then finding their moldy remains weeks later and throwing them out. So I was really pleased to have managed the hollandaise. (I had used the whites to clarify stock.)

When I had a cat, I used to feed them to him.

Why not call the Egg Board?

I would bet they would. Egg whites now, I do not know if they would freeze and then whip.