35 Keto Recipes for Leftover Egg Yolks (2024)

FAQs

How many egg yolks a day on keto? ›

It's totally fine and safe to eat up to 6 eggs a day while on the keto diet. You can consume even more eggs per day occasionally, as long as you make sure that you eat your greens, healthy fats and proteins from other sources.

Storing Egg Yolks

Yolks will keep for up to four days in an airtight container placed in the fridge. A tip to keep your yolks from drying out is to cover them with a bit of cold water, just drain them off before using.

I don't “dispose” of egg yolks, I use them because I don't like waste. If I'm going to make meringue to put on top of a pie, I use the yolks in the filling I cook for the pie. They make it richer and smoother. Or, I put them in the fridge and save them for a few days to use them in omelets or sauces.

You can freeze both egg whites and yolks for up to a year (scramble before freezing). I would suggest using an ice cube tray so you can freeze the yolk or whites of one egg per ice cube to have some sort of measurement for the next recipe. Thaw it over night in the fridge and use as normal.

01/5Side-effects of not eating egg yolks

This trend is more common among fitness enthusiasts trying to build muscles or shed kilos. Truth be told, if you discard the yellow part, you would be depriving your body of several nutrients and will only get half the benefits of adding this superfood to your diet.

Really, on a keto diet, you can eat as many eggs as you can stand! Again, just be sure to keep your calorie count and macronutrient ratio in check, particularly if weight loss is a motivating factor.

Avocados are a great keto-friendly food, but moderation is key. Depending on your overall carb intake, 1-2 avocados per day is a reasonable limit.

For most healthy adults, it's safe to eat 1–2 eggs a day depending on how much other cholesterol is in your diet. If you already have high cholesterol or other risk factors for heart disease, it may be best to eat no more than 4–5 eggs per week.

Bottom Line

Eggs are a delicious, nutritious protein source. While each carton of eggs is marked with an expiration date, if properly stored at 40°F or lower, they should be safe to eat for longer—usually two to three weeks past the expiration date.

Set the stove to medium-high, and when the water comes to a boil, place the refrigerated eggs in the pan. Place on the lid, and cook for no more than three and a half minutes. This should allow the egg yolk to reheat to that 110 to 140 degree Fahrenheit sweet spot.

Why do eggs act as a binder? ›

The proteins in egg products, specifically in the whites, assist with adhesion and ingredient binding. When they are heated or exposed to acid, they coagulate, causing the egg product to change from a liquid to a semisolid or sold.

Due to the presence of high-cholesterol, people discard egg yolk considering it unhealthy and eat only the white portion. One egg has around 186 milligrams of cholesterol, which is all found in egg's yolk.

“When an egg is cooked for too long and/or at too high a temperature, the sulfur in the egg white combines with the iron in the yolk and creates ferrous sulfide, which has a green tint,” she explains. Unfortunately, this chemical reaction—which scientists call denaturation—isn't limited to hard-boiled eggs.

Some of the vinegar permeates the membrane due to osmosis, which is why the egg swells. If you shake the egg, you can see the yolk sloshing around in the white.

The reason you want to try to avoid having more than one egg yolk each day is because yolk has saturated fat and can raise the level of LDL cholesterol (the bad cholesterol) in your blood.

Three eggs a day is perfectly fine to eat, but it is important to look at the rest of the diet.

Besides, anything in excess can adversely affect your health. Eating 7-8 eggs a day with egg yolks is definitely not the best idea for your overall health. Egg yolks are the most concentrated source of choline, a major component of acetylcholine-one of the brain's important neurotransmitters.

Six eggs a day is a hell of a lot, no matter how you cut it. An egg has 187 mg of cholesterol, and the recommended limit is 300 mg per day—or only 200 mg if you have diabetes or risk factors for heart disease. “You can definitely go with with one egg a day,” says Maxine Smith, R.D., L.D.