After making meringues or Pavlova I used to wonder what to do with the left over egg yolks. For anyone else wondering about this here are some tips -
You can use the yolks for about three days after being separated from their whites, put them in a bowl, cover them with water and put clingfilm over the bowl and keep in fridge.
Here are some things you can make with egg yolks - Mayonnaise,hollandaise, custard, crème caramel or zabaglione.
If you don't want to use them straight away you can freeze them. To stop them being thick and sticky when defrosted give them a quick whisk with a little salt or sugar before freezing them. (for eight yolks, you need ¼ tsp salt or 2 tsp sugar).
I found this website with examples of how to use leftover eggyolks that I think is quite cool because they have suggestions for what to make with 1,2,3 eggyolks and so on!
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