Sometimes a recipe calls for just the egg whites, and I end up with a couple extra egg yolks that I’m never quite sure how to use. I probably shouldn’t admit it, but sometimes I just toss the extra yolks. However, eggs are now so expensive that I want to keep them and use them in a day or two when making scrambled eggs or some other dish. I was pleased to come across directions for keeping egg yolks in a hundred-year-old cookbook:
TO KEEP EGG YOLKS
Egg yolks, if they are unbroken, may be covered with water and kept for several days. The water should be changed daily.
Source – Home Economics and Cook Book: The Daily Argus-Leader (Sioux Falls, South Dakota), Supplement – March 13, 1925
Wow, I’ve never heard of this or tried it! Definitely a gem I will give a try.
I put the egg yolks in water that are in the photo in my refrigerator overnight, and then used them (plus an additional egg) to make scrambled eggs the next day. It worked fine.
Interesting. I think changing the water could be tricky. When I had a dog, I would scramble them for her.
Scrambling the extra yolks for the dog sounds like a very practical way to use them. 🙂
Grandmother on a hard scrabble ranch use to water glass the eggs starting in the fall to have the thru the winter when laying was off.
That is a great tip, and I ran across it in a book “10K Formulas”. I had to look up water glass, and learned it was mineral oil.
I’m glad you brought this up.
I learned something new. I hadn’t realized that water glass was mineral oil.
I tried after a few decades to look it up, and discovered that folks are talking about preserving eggs with a sodium of some nature. There are others who write about using mineral oil. Sorry for my err.
I’ve read about water glass in old cookbooks and magazines, but I’ve never actually had eggs that were preserved that way. I think that you can still buy water glass.
I was brought up knowing that tip too.
It’s stood the test of time.
👍
I’ve never heard of this before!
Neither did I until I read it in the old cookbook.
Interesting tip! Thanks for sharing.
You’re welcome.
that’s such an interesting idea for the egg yolks. I must remember that!
cheers
There are some good tips in hundred-year-old cookbooks.
I’ll have to keep that in mind! Thank you!