STORING LEFTOVERS
When you need only the yolk or the whites, the remaining part of the egg can be stored in the fridge tor several days until required in another recipe. The yolk can be used to enrich sauces or pastry or make some mayonnaise. Leftover egg white can be used to make a small amount of meringue to top a baked apple or small fruit tarts, label stored eggs with the quantity and date from the egg box.
To store egg whites, place them in a plastic container or thoroughly cleaned glass jar and cover.
A tough, thick skin forms on whole yolks when they are exposed to air, even the air inside a container is enough to do this. Put the yolks in the smallest container you can find, then pour in enough cold water to cover the yolks and cover the container.
To use the yolks, carefully drain off the water. Beat broken yolks with 15-30ml (2 tbsp) cold water.
FREEZING EGGS
Uncooked eggs that have been removed from their shells can be packed into small sealed containers and frozen. Try to use a container that is just large enough for the egg so that it contains the minimum of air. Always label containers with the number of eggs and the date. Defrost overnight in the fridge and use as soon as possible.
How to freeze eggs
1. Lightly beat whole eggs until yolks and whites are blended and pack in small containers.
2. Yolks and whites can be frozen separately in small containers. Yolks thicken on freezing, so beat them lightly, adding either 0.75ml (1/8 tsp) saIt or 7.5ml (1 1/2 tsp) sugar to every 4 yolks. Pack in small containers. Label the container, making a note of the date, whether salt or sugar was added and the number of yolks
3. If you often use eggs in small quantities or for faster freezing and thawing, pack them in ice cube trays and cover tightly with cling wrap.When frozen, transfer the cubes to plastic freezer bags.
4 Cooked whole eggs do not freeze successfully. Hard-boiled egg whites will become tough, rubbery and watery but hard boiled yolks can freeze well if all the air is excluded.