I had a recipe that called for four egg yolks, and I was saving the yolks in a little dish over a couple days until I had all four. By the time I got the last, the first couple had dried a little and gelatinized - since it took time to use up the whites seperately. I'm not sure if the problem was just being a bit dry, or exposure to the air.
In any case, I added a bit of water to loosen them up, and mixed them together (the dish asked for the yolks to be whisked anyway). When there were still lumps, I blended them - I have a little milk frother that makes a fair tiny-sized immersion blender when working with small quantities. so I have something that looks like beaten egg yolk.
What I'm wondering is, is there any way of knowing if or how the properties of the egg yolks changed from being set and re-blended? I'm not worried about safety, I am pretty sure they would have been fine if I'd had a better lid or more moisture. But I was wondering if the sauce made with them will now fail - because something that helped the emulsion or thickening when heated won't, since the egg yolks had already set up once.
There were some questions about freezing eggs which mention gelatinized egg yolks, but simply describes them as unusable or undesirable (which is fair if someone wanted a whole egg). It doesn't mention whether blending them smooth again will do any good if someone was thinking of a recipe calling for blended egg or yolk - especially since I'm pretty sure mine were kinda dried and exposed to air, not just cold-set (so just heat might not do).