In short: Leftover yolks go into crème anglaise, shortcrust pastry and lemon curd. They keep up to two days in the fridge under film pressed to the surface, and up to a month frozen if you add a pinch of sugar or salt.
Do not throw them away
What do you do with the yolks left over after a meringue? Everything left after a bake has a use, so there is no reason to bin them.
1. Crème brûlée
A dessert that is popular with adults and children alike: a caramel crust on top and a creamy custard underneath. It uses yolks generously, which makes it the obvious first choice.
2. Homemade ice cream
Whisk two yolks with sugar, combine with warmed cream and cook to a light custard, then churn or freeze with regular stirring. The yolks are what give homemade ice cream its density.
3. Shortcrust pastry
The fastest option of the three: yolks go straight into the dough, which comes together in ten minutes and freezes well as a ready-made blank. Useful when you have neither time nor appetite for another dessert.
How to store yolks
In the fridge, up to two days with film pressed directly to the surface — otherwise they dry and form a skin. In the freezer, up to a month, but only with a pinch of sugar or salt stirred in; without it they turn gelatinous on thawing and will not disperse.
Frequently asked questions
How long do raw yolks keep
Up to two days refrigerated with film pressed to the surface.
Can egg yolks be frozen
Yes, with a pinch of sugar or salt. Without it they become gelatinous when thawed.
What is the quickest way to use them up
Shortcrust pastry: ten minutes to make and it freezes well as a ready blank.