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sheetz

Using Egg Yolks in Chinese Dishes?

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I'm trying to plan a dinner menu and a lot of recipes require the use of egg whites while on the other hand there are very few which require the use of egg yolks. Normally I would just use the yolks in a custard or lemon curd but I was hoping to maybe incorporate the yolks somewhere into the menu this time. I know they could be added to fried rice and I've seen one recipe where yolks are used in a dessert soup, but beyond that I'm sort of at a loss. What do those huge Cantonese restaurants who use gallons of egg whites every day in soups and marinades do with all the yolks?

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Egg tarts. The dimsum kind. Those always seem very yellow and the best ones (e.g. from Lillian Cake Shop in Shanghai) have a very eggy flavor, leading me to believe that they're all egg yolk.

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Hi Kent, a friend of mine who owns a cake shop says that egg tarts are made with duck egg - for superior flavour and to stop the egg tarts from developing cracks when they have to sit in a display window for more than an hour.

But I think you have the right idea - suggesting a custard. One of my favourite childhood foods is a savoury steamed egg custard with minced pork, salted eggs, and century eggs. I am sure the mere mention of this dish will provoke recognition amongst all those who were brought up with Cantonese cuisine among us :) We used to make it with whole eggs, but there is no reason why you couldn't make it with a mixture of whole eggs and egg yolks.


There is no love more sincere than the love of food - George Bernard Shaw

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Poaching the yolks gently until just firm would be great in a dessert soup.

I've never done this, but I wonder if it would be possible to salt the yolks and save for zongzi? I picture laying the yolks on a bed of coarse salt, then covering the top, gently, with a layer of fine salt so as to not break the thin covering? You'd have to keep it covered and in the fridge, but might be worth a try if you have too many yolks.


Dejah

www.hillmanweb.com

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Thanks for the suggestions! Right now I'm learning towards the steamed custard. It hadn't occurred to me because my mom always used salted duck eggs instead of chicken eggs. I even did a search and found hzrt8w's pictorial.

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Of course I could always give them to the pups, but I do have a lovely basic cake recipe which calls for 3 large eggs and 3 large egg yolks. It comes from One Cake, One Hundred Desserts .


Darienne

learn, learn, learn...

Cheers & Chocolates

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