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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 almost 4 years ago
14 answers 1523 views
B85e8fe2 3c70 459f 8b0d a50a892c3af5  16334 177350088649 8076169 n
added almost 4 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!

B85e8fe2 3c70 459f 8b0d a50a892c3af5  16334 177350088649 8076169 n
added almost 4 years ago

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

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added almost 4 years ago

Great idea!

19f2e275 c635 488f 8322 530158a23e00  food52
added almost 4 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


23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 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.

0151c2a2 87d4 44dc a429 ea60092c1747  img 1607
added almost 4 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.

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

Pots de creme!

8a2c197a eaf6 414d 8be8 e1212df9ad42  nasturtiums
added almost 4 years ago

Creme Brulee! Ice Cream! Creme Anglaise!

8a2c197a eaf6 414d 8be8 e1212df9ad42  nasturtiums
added almost 4 years ago

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

B85e8fe2 3c70 459f 8b0d a50a892c3af5  16334 177350088649 8076169 n
added almost 4 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?)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 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.

8bbce907 3b5e 4c8c be5c c64e6c780d63  birthday 2012
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added almost 4 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.