large egg yolks.

Raw egg yolks last about 2 days in the refrigerator if stored in an airtight container. To prevent them from drying out, cover them with a small amount of water which can be drained before use.

Yes, but they require special handling. Because yolks thicken into a gel when frozen, you must whisk in either 1/8 teaspoon of salt or 1.5 teaspoons of sugar per 4 yolks before freezing.

There are approximately 5 to 6 large egg yolks in 100 grams, as a single large yolk typically weighs about 17-18 grams.

The easiest way is to crack the egg into your clean hand and let the white slip through your fingers, or use the shell-to-shell method. It is easiest to separate eggs when they are cold.

The color of the yolk depends entirely on the diet of the hen. Hens that eat feed rich in carotenoids (like marigold petals or yellow corn) produce darker orange yolks, though the nutritional value is very similar.

For thickening, you can use cornstarch or agar-agar. For richness, heavy cream or silken tofu can sometimes work, though the texture of the final product will differ.

Yes, egg yolks are high in dietary cholesterol (about 185-200mg per large yolk). However, for most people, dietary cholesterol has a smaller impact on blood cholesterol than saturated and trans fats.

Leftover yolks are perfect for making Hollandaise sauce, Mayonnaise, Crème Brûlée, Lemon Curd, Carbonara pasta, or enriching bread doughs like Brioche.