Eggs-cellent idea

If you are making the Limoncello Zabaglione, you will have six egg whites going begging. Store them in a grease-free container in the fridge and they will last upwards to two months. That means you can use them for pavlova or meringues for your festive table!

When a recipe calls for a quantity of either egg whites or egg yolks, the unused egg whites or yolks can be stored for other uses. Egg whites will keep several weeks in the refrigerator, or for several months if frozen. The whites are a little thicker after freezing and make better meringues. The trick is to remember how many egg whites are in the container! To make it easier, calculate 2 egg whites equal approximately ¼ cup egg white (4 egg whites = ½ cup etc,). Or use the following calculations: A small hen’s egg weighs around 55g (nearly 2 oz), a medium egg 65g (2¼ oz) and a large egg around 75g (over 2½ oz). Egg white makes up approximately two-thirds of an egg’s content. 

Egg yolks will keep covered and refrigerated for up to three days. Spoon a little water over whole egg yolks to stop them forming a skin before covering them with plastic food wrap. Egg yolks can be frozen for up to a month (add a little salt to them before freezing) but they will not be suitable for all types of cooking.

Remember, the whole deal about fresh eggs. A fresh egg is one which has just been laid, or that has been laid in the past day or two. They are imperative for poaching and superior in baking. As an egg ages, the white thins down and becomes more watery. This causes egg white to shred and separate when eggs are poached, and when making a cake using the creaming method, watery eggs are difficult to combine with creamed egg yolks and sugar and are prone to separate (curdle). 

Read more about eggs in Cook’s Notes A clutch of eggs