Our little rice cooker in a *new* red—but not for long! Shop now » details
Certain restrictions and exclusions apply. While supplies last.
🔕 🔔
Loading…

My Basket ()

All questions

What are some good recipes using left over egg yolks from another recipe?

Many recipes call for egg whites, but then I have egg yolks sitting in the fridge going to waste. Just looking for some recipes that make good use of the yolks.

asked by Paula Chilton almost 5 years ago
8 answers 2615 views
3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added almost 5 years ago

French toast using yolks only in the custard is really good. Lemon curd is another great idea. Custards of other sorts.

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added almost 5 years ago

Mayonnaise, bearnaise or hollandaise sauces, fruit curds, pastry cream, ice cream...

671b6c39 4898 435f 92c5 89cd9b925088  img 3788
added almost 5 years ago

Sabayon (an Italian or Southern French sweet custard) is made with egg yolks, sugar, and wine. I just added an Eggplant dip that requires one egg yolk too.

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 5 years ago

Aioli!! There was an entire contest on Aioli, if you want more ideas: http://www.food52.com/contests... The other ideas for using them in any custard are good. Or add them to a quiche or frittata. ;o)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

Here is a little lemon pudding that is delicious:
http://www.lorilongbotham...

On Food52 there is the very popular Lazy Mary's Lemon Tart, I like any lemon tart. A press in shortbread crust will make it easy but you can use a sweet pie crust.
http://www.food52.com/recipes...

And I've made the Alice Medrich lemon squares posted here - truly the best:
http://www.food52.com/recipes...

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added almost 5 years ago

Madeleines use a lot of egg yolks. This time of year when I'm making my Amaretti agli Pignoli and Macarons au Chocolat, I also make Madeleines with all the yolks.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

When I make lemon chiffon cake I use the leftover yolks to make lemon curd to put between the layers.
You can preserve lemon curd by canning it, but only if you use bottled lemon juice due to unpredictable acidity levels (http://nchfp.uga.edu/papers...).

You can also freeze egg yolks if you mix a teaspoon of sugar into each yolk to keep the ice crystals from getting too big.

516f887e 3787 460a bf21 d20ef4195109  bigpan
added almost 5 years ago

Mayo, hollandaise, zabaglione.