My favorite single-ingredient spread? Frozen egg yolks. I discovered this unexpectedly last winter when a cold snap caused some eggs to freeze in the coop before I could collect them. When egg yolks freeze, the proteins rearrange due to the formation of ice crystals and shifts in water content. Once thawed, the yolks take on a creamy, custard-like texture that’s absolutely perfect for spreading on fresh sourdough bread!