All About Egg yolk
Your complete guide to egg yolk - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Egg yolk Last?
Storage times and freshness tips for egg yolk in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Raw in Fridge (separated)2-4 days
Signs of Spoilage
Strong, unpleasant sulfurous or sour odor; dull, greyish, or greenish discoloration; a broken, watery, or excessively thin consistency; visible mold growth (black, green, pink spots).
How to Check
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Smell Test: Fresh yolks have a very mild, almost neutral scent. Any strong, sour, or 'rotten egg' smell is a clear sign of spoilage.
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Visual Inspection: Look for a bright yellow to orange color and a plump, somewhat spherical shape. Discoloration, cloudiness, or a flattened, watery appearance indicates spoilage. Mold is an obvious sign.
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Texture Test: Gently touch the yolk. It should feel smooth and slightly viscous. Sliminess or an excessively watery feel suggests it's gone bad.
Storage Tips
To maximize freshness, place the separated yolks in a small, airtight container or bowl. Cover them tightly with plastic wrap, ensuring the wrap directly touches the surface of the yolks to prevent a skin from forming and to minimize air exposure. Label with the date. For culinary applications where texture is critical (e.g., custards), using them within 2 days is ideal. A pinch of salt or sugar (about 1/8 tsp per 4 yolks) can be whisked in before storage to help maintain texture, especially if freezing is planned later.
Frozen (prepared)6-12 months (for best quality), safe indefinitely
Signs of Spoilage
Severe freezer burn (large, dry, discolored patches); a very strong, off-putting odor upon thawing (though less common if prepped correctly); significant and irreversible change in texture (excessively gummy or grainy even after thawing and whisking); mold growth (extremely rare in properly frozen items).
How to Check
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Visual Inspection (Frozen): Check for excessive freezer burn before thawing. While some is normal, large amounts can degrade quality.
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Smell Test (Thawed): After thawing in the refrigerator, the yolks should have a mild, eggy smell. Any sour, rancid, or strong sulfurous odor indicates spoilage.
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Texture Test (Thawed): Thawed yolks will be thicker than fresh but should still be somewhat smooth. If they are excessively gummy, grainy, or separate into an unusable consistency that doesn't smooth out with whisking, quality is compromised.
Storage Tips
Freezing plain egg yolks causes them to become gummy and unusable. To prevent this, whisk the yolks lightly to break the membrane, then add either 1/8 teaspoon of salt OR 1.5 teaspoons of sugar (or corn syrup) per 4 egg yolks. Label clearly with the date and whether salt or sugar was added (as this affects their future use). Freeze in ice cube trays (each cube typically holds 1-2 yolks) or small airtight containers. Once solid, transfer to a heavy-duty freezer bag, removing as much air as possible. Thaw overnight in the refrigerator before use. Do not refreeze thawed egg yolks.