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Eggs: Yolks
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Eggs contain a yolk and a white (albumen). The egg yolk is rich in fat and a source of vitamins and minerals. A fresh egg yolk will be rich in color and will stand upright with little spread. Blood spots are not harmful and will disappear with age. Egg yolks add tenderness and color to baked goods. Some recipes call for beating egg yolks and sugar until thick, light, and forms a ribbon.
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Eggs can stay fresh for about three weeks if they are stored in the coldest part of the refrigerator (usually the bottom shelf) in their original carton. Raw egg whites can be stored in a refrigerator safely for up to 4 days and unbroken raw yolks, covered with water, for up to 2 days in a tightly sealed container. Hard boiled yolks can be stored in a tightly sealed container for up to 4 or 5 days as well in a refrigerator.
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Eggs are high in cholesterol, and health experts in the past counseled people to therefore avoid this food. (All of the cholesterol in the egg is in the yolk.) However, nutrition experts have now determined people on a low-fat diet can eat one or two eggs a day without measurable changes in their blood cholesterol levels. This information is supported by a statistical analysis of 224 dietary studies carried out over the past 25 years that investigated the relationship between diet and blood cholesterol levels in over 8,000 subjects. What investigators in this study found was that saturated fat in the diet, not dietary cholesterol, is what influences blood cholesterol levels the most.
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Eggs are frequently used to bind other ingredients together, trap air in the food, or create an emulsion. Sometimes the whole egg is cooked together. Sometimes the egg yolk is used separately from the egg white. In most recipes, a whole egg may be replaced with two egg whites to make a dish lower in fat and cholesterol.
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Duck eggs are larger than those laid by chickens, and have a higher fat content. The white tends to be more gelatinous, and the yolks are a brighter yellow. Physical characteristics of the yolk reflect both the duck’s diet and the egg’s freshness. In some cases the duck egg has a stronger flavor than a chicken’s egg. Scrambled or in omelets, duck eggs are well complemented by onions, peppers, mushrooms, or cheeses. Cooks accustomed to using duck eggs use them much like chicken eggs, taking into account their larger size.
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Refrigerate eggs right after you buy them, store them with the large ends up to keep the yolks in the center. It's best to use them within a week. Leftover egg whites will keep in the fridge in a covered jar for 7 to 10 days. Cover the leftover yolks with water and store in a covered jar. Yolks will last only 2 to 3 days. Frequent uses for leftover yolks are Hollandaise Sauce or Cooked Salad Dressings.
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