Too many egg yolks

[binkyboots]

In an effort not to waste them I have kept the egg yolks from a mega marshmallow/macaroon making session (I'm doing a bake stall tommorow)

but what to do with them? all that springs to mind is a fruit curd, but if there was something else I'd be up for trying it, fruit curd tends to get ignored in our fridge

[MobyP]

400g flour.

Knead. Rest. Roll.

Pasta.

[chefette]

1 quart heavy cream

4 oz sugar

Boil

whisk into yolks

return to stove and stir 12 times

strain

add vanilla or other flavoring

Pour into dishes and cool 6 hours

Stovetop creme brulee

Flavorings to try

6oz melted chocolate

2T Powdered Ginger

Lemon zest

Pour warm mixture over mint leaves and steep a few minutes then strain

Instant coffee/espresso

[chefette]

Sounds like a good excuse to whip up a big batch of ice cream

[Busboy]

Sounds like a good excuse to whip up a big batch of ice cream

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Stole my idea.

[Misa]

I was going to say ice cream or creme brulee, but those have both been suggested.

Anything custardy would be a good use for them.

[bleudauvergne]

You can make a Gateau Breton.

[curlywurlyfi]

hollandaise.

[Sarah Phillips]

For recipes that use lots of egg yolks: Pan de Muertos http://starchefs.com/halloween/html/recipe_01.html (I made the recipe) and Zabaglione...

You can freeze left-over egg yolks: Lightly beat 1/4-cup yolks (3.5 or 4 yolks from large eggs; 1 egg yolk from large egg = 1 tablespoon plus 1/2 teaspoon), with 1/8 teaspoon salt (for use in savory recipes) or 1 to 1-1/2 teaspoons sugar (for use in sweet recipes). (If freezing one yolk, use a few grains of salt or a pinch of sugar).

Line another bowl with plastic wrap and pour the yolks into the lined bowl.

Freeze overnight until solid, then wrap the block securely and be sure to mark the date and number of yolks in the package. Double wrap the frozen yolks with plastic or seal with your home vacuum sealer and store in the freezer for up to 3 months. Some freeze one egg yolk per ice cube cavity in an ice cube tray, and then transfer them to a plastic, airtight bag.

To use, thaw in refrigerator and then mix well. They will not look the same as fresh egg yolks do, but they work just as well.

Edited May 19, 2005 by Sarah Phillips (log)

[jsolomon]

You could always use the yolks as the liquid in bread...

[Nyleve Baar]

400g flour.

Knead. Rest. Roll.

Pasta.

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Seriously - this is a doable pasta recipe? I'm not questioning it really - it's just that the pasta recipe I usually use doesn't have anywhere near as much egg. If this is good, I'll be tremendously happy because I have been left with too many egg yolks too often. Last time I made - yes - lemon curd. Which was lovely but it's just not something you need a lot of.

[andiesenji]

Scroll to the bottom of this page

for a list of links to recipes that use lots of yolks, they are listed by the amount of yolks they use.

and here is a cookie recipe that uses 12 egg yolks!

[chezcherie]

and lemon curd.

[Misa]

You could also use them as part of a French Toast "batter."

[Janice]

How about some of these - they are not very glamorous but extremely tasty and would be perfect for your sale if you can face any more baking.

Or maybe you could you make and sell lemon curd if your family doesn't like it?

MELTING MOMENTS

4 oz butter

3 oz sugar

1 egg yolk

A few drops of vanilla essence

5 oz self-raising flour

Crushed cornflakes or rolled oats

A few glacé cherries

Oven temperature: 375°F, 190°C

Yield: 20 biscuits

Lightly grease two baking trays.

Cream the butter and sugar together and beat in the egg yolk. Flavour with vanilla essence and fold in the flour. Form into a stiff dough and divide into 20 portions.

Form each piece into a ball and roll it in crushed cornflakes or rolled oats and place on the baking trays. Top each with a piece of cherry and bake towards the top of the oven for 15-20 minutes.

Cool on the baking tray for a few moments before lifting on to a wire rack.

[binkyboots]

thank you for the suggestions, I think the breton cake takes it this time, it sounds marvelous!

however, I often have extra yolks, lol, I'll be trying the rest as they build up again

the freezing tip is excellent, I thought whites froze but yolks didnt so I'm very pleased indeed.

[Sarah Phillips]

the freezing tip is excellent, I thought whites froze but yolks didnt so I'm very pleased indeed.

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Here's more information about eggs, as well as tips about freezing whites, for anyone's who is interested! http://www.baking911.com/pantry/eggs.htm

[Eden]

and no-one mentioned home-made madeleines yet???? Whenever I make madeleines we save the whites to make angel food cake or meringues.

Whenever we make meringues I save the yolks to make madeleines...

[Mottmott]

the freezing tip is excellent, I thought whites froze but yolks didnt so I'm very pleased indeed.

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Here's more information about eggs, as well as tips about freezing whites, for anyone's who is interested! http://www.baking911.com/pantry/eggs.htm

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Oh, you're the Sarah of 911? If so you should be unmasked. It's a great site, full of useful information. Indeed, an avalanche of information. Everyone should check it out.

Edited for typo

Edited May 20, 2005 by Mottmott (log)

[jayt90]

hollandaise.

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Mayonnaise. It will keep longer, and you can use a mixture of EVOO and Canola to offset the cholesterol.

[Sarah Phillips]

Oh, you're the Sarah of 911? If so you should be unmasked.    It's a great site, full of useful information. Indeed, an avalanche of information.  Everyone should check it out.

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WOOWIE!~ Thanks so much!

[binkyboots]

I couldn't agree more, that site rocks!

hmm.. the daddy sugar, will it melt into the cake, what I thought of doing was to take 500g of cube sugar and smash it up a bit with a rolling pin, that gives some larger lumps plus some pulverised sugar.

that's how I use it for a kind of sugary, butter bread, the large lumps melt during cooking into pockets of gungey syrup... is that what I'm aiming for with this cake or should I just use ordinary granulated?

[Shalmanese]

What about a sabayon?

[Lesley C]

What about penne carbonara with asparagus!

Oh, wait, this is the pastry forum.

[chiantiglace]

bombes and parfait.