In the past, when I've needed just the yolk or just the white, I would throw out the other part, which always made me cringe (and even though my mother lives 3000 miles away, I could still FEEL her disapproval). Well, I've learned to at least freeze the whites to use them later. Now, I need to know about the yolks. I've been feeding them to my dog, which I'm sure invites the scorn of my vet. I've recently discovered the joys of pastry cream (ok, technically my SO makes it but I am overjoyed by it), so I thought that this is a perfect thing to do with left over egg yolks. A few days ago, I had one left over egg yolk and put it in an airtight container in the refrigerator and started adding more yolks here and there over the last couple of days so that he could make us some delicious diplomat cream this evening.
Then I started to worry about how long they will last in the refrigerator. I read on the Iowa Egg Council website that egg yolks can only be stored in the refrigerator for 2 days and that they should be covered with water.
Is this really true? Am I risking serious illness with using these egg yolks that are 2-4 days old?
For the future, if I cover the egg yolks with water to store, can I still use them for pastry cream? Won't the water affect the pastry cream? Maybe I should just continue to give leftover yolks to my dog?