To further save time and streamline my food preparation, I was previously thinking of actually separating and mixing egg yolks with orange juice and storing in airtight containers. I posted a question about it here:
viewtopic.php?t=1823
However, I later found the following information
online:
Egg yolks can be stored for three days in the refrigerator. Cover unbroken yolks with a little water. If yolks are broken, press plastic wrap onto the surface to exclude air.
I now realise that it is better to either
store the egg yolk inside its original membrane (separate from other yolks to prevent cross contamination in case one yolk has unusually high levels of bacteria), or storing the yolk in a disposable container. I suspect that if I kept washing and reusing the same airtight container to store the egg yolks there is a chance that the (plastic or glass) container might start to retain high levels of bacteria, even when clean. This is just a hunch, considering that bacterial infestation is usually a problem with chopping boards.
As a result of these concerns I am thinking of:
PLAN A
1. Separating each egg yolk out of its membrane and into a disposable plastic bag and sealing it tight.
2. Refrigerating the egg yolk in the plastic bag until when I need it (maximum 10 hours later).
3. Puncturing the plastic bag and squeezing the egg yolk out into a small glass of orange juice, mixing it and drinking it straight away.
PLAN B
1. Separating each egg yolk (but still in its membrane) into a small airtight glass or plastic container and covering it in water.
2. Refrigerating the egg yolk in the container until when I need it (maximum 10 hours later).
3. Removing the egg yolk from the container and puncturing its membrane and squeezing the egg yolk out into a small glass of orange juice, mixing it and drinking it straight away.
Now this might seem like a long process, but I think it would actually be better time-wise and convenience-wise for me, as I plan to consume 6 egg yolks a day, but not all at the same time. Thus early in the morning I can stand there and do all the messy egg cracking and yolk separating and clean and wash all the eggy bits and smell away. Then neatly pack the egg yolk for later use, without needing to go through the messy preparation method (can you tell I dislike that process?
).
Hmmmm, perhaps I could store TWO egg yolks in either method described above?
These are just theories for now until I have proven which method works best by trial and error.