So many egg yolks! So overwhelmed by the possibilities, but zero inspiration!
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Chops is a trusted home cook.
Type in "egg yolks" in the search box, Q &A (hotline) for lots of uses.
dinner at ten is a trusted home cook.
If you don't want to use all of them right away, you could freeze them for later use: http://www.incredibleegg.org/egg-facts/eggcyclopedia/f/freezing-eggs
June is a trusted source on General Cooking.
I often like to make Madeleines when I have extra egg yolks. However, they do freeze well, so you don't need to be in a hurry to use them.
Lemon curd, creme brûlée, key lime pie, ice cream
Citrus curd was my first thought, mainly because it would go so well with the cake!
Pegeen is a trusted home cook.
Pavlova. Click the magnifying glass at the top of the screen, type in Pavlova, and choose Recipes from the pull-own menu.
Oops! Forget Pavlova. I thought you meant egg whites.
mayonnaise, salad dressings, citrus curd, ice cream, custards, hollandaise, zabablione, face mask, hair conditioner,
Whenever I have egg yolks I always make cheese straws because they are so delicious and I can't stop eating them! The pre-baked batter also freezes fairly well so you can save it some to bake later http://handfulofsunshine.com/2015/01/10/cheese-twists/
Fresh pasta. 2 yolks, 1 cup AP flour and 1 tbsp olive oil per person.
How about this Austrian lemon & poppy peed bundt cake? The recipe calls for 11 egg yolks. Super delicious! http://videoculinary.com/recipes/cakes/190-lemon-poppy-seed-cake
Ice cream or frozen custard!