In FOOD SAFETY TIP #4: Raw Egg Yolks, I indicated that raw egg yolks should not be frozen.
If you have several yolks and not enough time to make one of these recipes, drop yolks, one at a time, in boiling water until they become hard cooked.
You can keep them in the refrigerator to use for slivering over creamed dishes, salads, or vegetables.
They still don't freeze well. The mushy texture isn't really pleasant. However, they can be used in recipes that thoroughly mix in hard boiled eggs.
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