What can you do with egg yolks?

A

atiqa a

New member
Whenever I make mousse or anything with a lot of egg whites, I always
feel so bad throwing out all the yolks.

Any good ideas of how to utilize these (besides just making eggs)?




--
thekitchen-aide
 
On Mar 23, 7:11?am, thekitchen-aide wrote:

Save em for a hollandaise. A sabayon. Bernaise. You can add yolks
to alfredo sauce. Lots of stuff. Google is your friend.
 
In article , thekitchen-
[email protected] says...

I won't insult you by posting the results as you may have already looked
but I did a Google for "recipe egg yolk" and saw a couple Sponge Cake
recipes that looked interesting..
 
On Wed, 23 Mar 2011 11:11:08 +0000, thekitchen-aide
wrote:


Baking cakes/breads/pancakes/waffles... box cakes certainly won't know
the difference, can only be an improvement. Can add those yolks to
smoothies too... use in puddings of all kinds; chocolate, rice,
tapioca, bread...
 
thekitchen-aide wrote:

Make lemon curd. (Or orange or lime curd) Make some good yellow cake layers
using a recipe that uses just egg yolks--see The Cake Bible--and freeze them
(well wrapped) if you don't want to eat them right now. This will enable you
to have a cake on short notice in the future.
 
On Wed, 23 Mar 2011 11:11:08 +0000, thekitchen-aide
wrote:


The most obvious thing is leche flan. If you just have a few yolks to
dispose of, we've already discussed mayonnaise (which includes aioli)
and hollandaise in the last couple of days.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mar 23, 10:57?am, Dan Abel wrote:
I have exactly the opposite problem. I often have leftover whites.
Sometimes I even throw them away. I never throw away yolks. An
excuse to male Hollandaise, or even mayo, which every civilized person
knows is made with egg YOLKS.

--Bryan
 
On 23-Mar-2011, thekitchen-aide
wrote:


Lemon curd (or other citrus) makes a fine spread for a variety of breads or
as a filling for tarts. For other flavors, substitute equal amounts of the
juice of choice.


* Exported from MasterCook *

Lemon Curd - Chef du Jour

Recipe By :Jack McDavid
Serving Size : 24 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 egg yolks
1/2 cup lemon juice
3/4 cup sugar

Mix the yolks with the sugar and juice in a non-reactive metal bowl. Place
the bowl over simmering water and whisk until the mixture has thickened and
turned a uniform yellow color. Remove from heat and cool.

Yield:
"1 1/2 cups"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 43 Calories; 1g Fat (30.7% calories
from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 62mg
Cholesterol; 2mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other
Carbohydrates.

NOTES : CHEF DU JOUR JACK MCDAVID SHOW #DJ9181

Nutr. Assoc. : 0 0 0

--
Change Cujo to Juno in email address.


If you have dietary issues that make nutrition information very important
to you, please calculate your own; the nutrition information supplied with
this recipe is approximate and should NOT be used by those for whom the
information is critical.
 
thekitchen-aide wrote:



If you're a half decent comedian, you can always make great egg yolks!

"Two eggs walk into a bar..."

Andy
 
In article ,
thekitchen-aide wrote:


Look up recipes for "Gold cake". They get their yellow color from egg
yolks.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
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