Just finished making two angel food cakes and now have 24 egg yolks. Any ideas on how I can use them all up in something tasty?
Sarah is a trusted source on General Cooking.
There was a long thread about that very problem here:
the single best use for them: http://www.marthastewart...
Just looked at that recipe tayloratgoodfoodjobs and have to say: OMG!
Cynthia is a trusted source on Bread/Baking.
I regularly freeze yolks and whites. For yolks in particular, I'd suggest freezing them in 8-ounce units. Whisk them together to break down the membrane that surrounds them. Spread them out into ice cube trays. 1 cube tray equals about 1 ounce of egg yolk. 1 EY = .66 of an ounce. Therefore, each cube compartment = 1 2/3 egg yolks. When grossing up, go for the high side.
Make lemon curd! It is very versatile and delicious just off the spoon.
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