We have liquid egg whites, so why not its counterpart the yolk?
Sometimes I just want to dip my toast in a bit of egg yolk but don't want to eat an entire fried egg. Same with hash browns -- sometimes I just want a bit of "gooey-ness" to my potatoes, but don't feel like making or eating a whole egg.
My best efforts have only turned up egg yolks for commercial kitchens, sold in bulk, like this one. http://www.foodservicedirect.com/prod... I mean, seriously, what home cook needs 30 lbs of egg yolks?!
How about just a small 1/2 pint of shelf-stable yolks. Why is that the unicorn of grocery store shelves?