Many recipes call for egg whites only, so you fill your refrigerator with a container of egg yolks but, by the time you figure out what to do with them, they've gone bad. Try freezing them by following these simple steps from the Iowa Egg Council.
Freezing Egg Yolks
Egg yolks require special treatment. The gelation property (action or process of freezing) of yolk causes it to thicken or gel when frozen. If frozen as is, egg yolk will eventually become so gelatinous it will be almost impossible to use in a recipe. To help retard this gelation, beat in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup per 1/4 cup egg yolks (4 yolks). Label the container with the number or yolks, the date, and whether you've added salt (for main dishes) or sweetener (for baking or desserts).
Thawing Frozen Egg Yolks
Thaw frozen egg yolks overnight in the refrigerator or under running cold water. Use yolks as soon as they're thawed. Substitute 1 tablespoon thawed egg yolk for 1 large fresh egg yolk.
Egg Yolk-Only Recipes