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Use and storage recos for lots of egg yolks?

I am embarking on a new, gluten free, cooking chapter after being diagnosed with Celiac disease. My first dessert will be the Forget-It Meringue Torte from Essential NYT Cookbook. The recipe calls for the whites of 9-11 eggs. What's the best way to use and/or store so many yolks?

asked by Randi about 2 years ago
14 answers 1213 views
16334_177350088649_8076169_n
added about 2 years ago

Make some lemon curd! (Or orange, lime, whatever). It keeps in the fridge for up to two weeks, or you can jar it. And it's gluten free!

16334_177350088649_8076169_n
added about 2 years ago

zabaglione is another great gluten free option for your yolks but i think you'd have to eat it right away.

Img_1607
added about 2 years ago

Great idea!

Food52
added about 2 years ago

I find myself with this problem often. I actually had to make a list which is magnetized to my refridgerator to help me with using up my extra yolks and/or whites. I usually have one of the other left over from somthing. Here's what i have for yolks:

Any number of custards
Ice Creams
Holandaise/Bernaise
Mayo and/or aioli
Creamy Alfredo Sauce (yolks are used to thicken the sauce)
Pasta dough
Pastry Cream/Creme Anglaise


Default-small
added about 2 years ago

Massive shortcut! Buy fresh egg whites in cartons instead! They are brilliant and I use them all the time for making meringues. No more sad shrivelled egg yolks languishing in the fridge.

Img_1607
added about 2 years ago

I will look for those in the future. The torte turned out beautifully, and I have been using the yolks little by little, mixing them with whole eggs, to make very rich scrambled eggs.

Default-small
added about 2 years ago

Pots de creme!

Nasturtiums
added about 2 years ago

Creme Brulee! Ice Cream! Creme Anglaise!

Nasturtiums
added about 2 years ago

Oh, and sabayon/zabaglione will keep in the fridge for a day or two, but not more than three.

16334_177350088649_8076169_n
added about 2 years ago

with the whites that come in the cartons, how do you know how much to add to your recipe? (like, how do you know how much equals 1 egg white?)

Default-small
added about 2 years ago

On the side of the carton - at least here in Britain - it tells you. I think two tablespoons = one egg white. It is so easy. I have chickens, so enjoy fresh eggs everyday, but if I'm making meringues, I always use cartons.

Birthday_2012
luvcookbooks

Meg is a trusted home cook.

added about 2 years ago

If you make macarons, you can use the yolks for the filling. I have a very cute macaron cookbook that has recipes at the end for puddings, including bread puddings, that you can use leftover egg yolks in. The best ever, though, is to make a raviolo with rice pasta ... the yolk spills out when you cut into the raviolo.