|Egg yolk in water|
I was making something that needed an egg white but I didn't have a reason to use up the yolk. Separated egg whites keep quite well in the fridge but the yolks dry out and go rubbery. I googled, and came across this post, which had the half-hearted suggestion "you can probably keep the yolks whole in the water if you are careful". Well, I can be careful.
I separated my egg, being careful not to break the yolk, and slipped it gently into a ramekin half full of cold water. I covered it in cling film and popped it in the fridge. A couple of days later I was having an omelette for lunch so I gently fished the yolk out of the water to add to the other beaten eggs. It was in absolutely perfect condition - not at all dried out. I have tried this a second time, using milk instead of water because I was going to be putting the yolk in a custard, and again it worked brilliantly.
So there you go - pretty nifty, huh?
|Two days later|