All About Egg Yolks
Egg yolks are the golden centers that make custards silky, pasta dough tender, and mayonnaise thick. Each large yolk weighs about 18 grams and contains roughly 55 calories, 4.5 grams of fat, and 2.7 grams of protein. They act as emulsifiers in sauces, add richness to ice creams, and create structure in cakes. Their lecithin content binds water and fat together, while their proteins coagulate between 149°F and 158°F to thicken custards and curds.
How to Select
Choose eggs with intact shells and check the sell-by date. Grade AA eggs have thicker, rounder yolks that stand tall when cracked. Fresh yolks hold their shape and have a deep yellow to orange color. Avoid eggs with watery whites or flat, pale yolks. A dozen large eggs costs $2 to $6 depending on type.
How to Store
Keep whole eggs refrigerated at 40°F for up to 5 weeks past purchase date. Store separated raw yolks in an airtight container covered with water for 2 days, or freeze for up to 12 months. Mix 1/8 teaspoon salt or 1.5 teaspoons sugar per 4 yolks before freezing to prevent gelation. Thaw frozen yolks overnight in the refrigerator. Once cooked in custards or curds, yolk-based mixtures last 3 to 4 days refrigerated.
How to Prep
Separate yolks when eggs are cold by cracking the shell and passing the yolk between shell halves while whites fall away. For recipes needing room temperature yolks, let them sit 30 minutes or place in warm water for 5 minutes. Whisk yolks with 1 tablespoon liquid before adding to hot mixtures to prevent curdling. Strain through mesh to remove chalazae for smoother custards. One large yolk equals about 1 tablespoon.
Flavor Pairings
Yolks love dairy, especially cream and butter, creating the base for ice creams and hollandaise. Sugar transforms them into lemon curds and pastry creams. Vanilla extract appears in nearly every yolk-based dessert. Salt enhances their natural savoriness in mayonnaise and carbonara. Yolks bind with acids like lemon juice in curds or vinegar in Caesar dressing.
Cooking Tips
Temper yolks by whisking in 1/4 cup hot liquid before adding to prevent scrambling at 160°F.
Beat 4 yolks with 1/3 cup sugar for 3 minutes until pale and thick for proper ribbon stage.
Cook custards to exactly 170°F on a thermometer, stirring constantly over medium-low heat.
Add 1 extra yolk per cup of milk to convert any ice cream recipe to French-style custard base.
Need a substitute? See our Best Substitutes for Egg Yolks guide with tested ratios.
FAQ
How many yolks equal one whole egg in baking?
Use 2 yolks to replace 1 whole egg in most recipes. Since a whole large egg weighs 50 grams and contains 75% water, while a yolk weighs 18 grams with 50% water, you need the extra yolk for moisture. This substitution works best in cakes and cookies where you want extra richness. Add 1 tablespoon water per yolk if the batter seems too thick.
Why did my hollandaise sauce break?
Hollandaise breaks when yolks get hotter than 160°F or when butter gets added too fast. Fix broken sauce by whisking 1 tablespoon warm water into a fresh yolk, then slowly drizzle the broken sauce while whisking. Keep the double boiler water at 140°F to 150°F. Add melted butter drop by drop at first, then in a thin stream once emulsion forms.
Can I make mayo with just yolks instead of whole eggs?
Yes, use 2 yolks instead of 1 whole egg for richer mayo. Yolk-only mayo tastes more intense and has deeper color. Start with room temperature yolks and add oil literally drop by drop for the first 1/4 cup while whisking constantly. Once emulsion forms, drizzle remaining oil in a thin stream. Each yolk can emulsify up to 3/4 cup oil.
How long do pastry cream and lemon curd last?
Properly cooked pastry cream keeps 3 days refrigerated in an airtight container with plastic wrap pressed directly on surface. Lemon curd lasts up to 2 weeks refrigerated or 2 months frozen. Both must reach 170°F during cooking to be safe. Signs of spoilage include watery separation, off smell, or any mold growth. Never leave yolk-based fillings at room temperature over 2 hours.
Recipes with Egg Yolks
Creamy Amaranth Porridge with Meyer Lemon Maple Curd
1 hr
Creamy Cassava Cake with Custard Topping
1 hr 10 min
Heart-Filled Grinch Cookies with Neon Green Candy
33 min
Homemade Vanilla Ice Cream Without Machine
8 hr 20 min
Lighter Pumpkin Roll Cake with Toffee Rum Filling
40 min