You made a lofty meringue-topped pie, or a batch of chocolate-dipped meringues for the cookie plate. Or torrone. Or a pavlova. And in a season where there are so many things to do and cook and eat, and fridge space is at a premium, you now have a cool two dozen egg yolks to deal with, and fast. How?
Luckily, there a lot of rich, silky recipes that need egg yolks to become their sultry selves. Here are a few ideas to get you started:
Crème brûlée or pot de crème are always crowd-pleasers, and this recipe uses up 9 yolks!
Many ice cream recipes call for egg yolks, which make the custard base creamy and thick—and it's never too cold for ice cream. You can also dollop your ice cream with zabaglione, an egg-based custard sauce.
Lemon curd is rich from egg yolks and super-lemony (and perfect for holiday gifting).
Try your hand at a homemade eggnog, which gets its name from—you guessed it—eggs. (You will need whites as well as yolks.)
Make fresh pasta! At its base, it's just flour and eggs.
Use yolks to thicken a carbonara or alfredo sauce (the perfect dinner for a dreary winter weeknight).
They're a good excuse to make eggs Benedict: Egg yolks plus butter make a dreamy hollandaise sauce.
Add a few yolks to a frittata, strata, or big batch of scrambled eggs.
Any yolks leftover? Just pour them into ice cube trays. (And if you know you'll use them in something sweet, says Ophelia, add a bit of sugar—about a teaspoon per yolk—to prevent ice crystals forming when you freeze them.)
What are your favorite ways to use up leftover yolks? No yolking. (Okay, some yolking.)