Instructions: Separate the yolks and whites of 4 eggs at a time. Take each 4 yolks and gently break them up with a fork. Add 2 teaspoons water, plus 1/2 teaspoon table salt, very lightly beating it in.

Take an ice tray and put 1 tablespoon of the egg yolk mixture in each cube. Place 1 teaspoon vegetable oil on top of each cube.

Freeze. When frozen, label and date a Ziploc freezer bag and pop the cubes out of the tray into the bag. Remove excess air and return cubes to freezer. Use within 4 months, using as you would any egg yolks.

Good in cakes, scrambled eggs, casseroles, etc..

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.