I've just made meringues and have egg yolks left over. SIMPLE suggestions please, I'm not much of a cook!
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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!
It's easy, peasy.
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