I've just made meringues and have egg yolks left over. SIMPLE suggestions please, I'm not much of a cook!
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Left-over egg yolks can be stored in an airtight container in the fridge for several days and used in pastries, sauces, mayonnaise, as a binding in meatloaves and croquettes, custards or just make a scamble in the morning.
They can be frozen for up to a month, by adding 1/8 teaspoon salt for every 4 egg yolks (¼cup) or ½ teaspoon sugar depending on whether you want to use them in something sweet or savory.
And… Lemon curd. Ice cream. Egg nog.
Custards like creme brulee or puddings. Or just whip them up with some marsala and sugar to make zabaglione.
Make an old-fashioned sponge cake and serve it with fresh berries and whipped cream.
If you made meringues, you can cook!
Agreed, freeze them!
Please enter a valid email address.
Well played. You deserve a cookie.
Pickle Anything at a Moment's Notice
A Guide to Cheese Rinds
All About Cooking with Fire
The Ingredient Your Salad Is Missing
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.