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Anybody have a clever way to use up 5 egg yolks? I'm using the whites in a souffle and hate to waste the yolks. Thanks.

asked by fishesm over 7 years ago

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11 answers 1916 views
Kristen Miglore
Kristen Miglore

Kristen is the Creative Director of Food52

added over 7 years ago

Lots of great desserts, like custards, pots de creme, sabayons require egg yolks but no whites, like this lovely Black Mission Fig Creme Brulee: http://bit.ly/hShOFC

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francesca gilberti
francesca gilberti

Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.

added over 7 years ago

You could make a TON of aioli (homemade -- often garlic-infused -- mayonnaise). 1 yolk to every half cup of olive oil. Temper the yolk with a touch of mustard and then gradually whisk in the olive oil being careful not to let the emulsion break. You want a matte (as oppose to glossy) color. Throw together some seasonal crudité (lightly boiled perhaps), and voilà: lunch. Beware, however, that the aioli doesn't last much longer than a day in the fridge.

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zametkin
added over 7 years ago

I cook them and give them to my dog.

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Queen of Spoons
added over 7 years ago

Keep them in airtight container in fridge for next meal: frittata.

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pierino
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 7 years ago

Five yolks is just about right for a gelato if the you have an ice cream maker.

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amysarah
amysarah

amysarah is a trusted home cook.

added over 7 years ago

This may be your opportunity to bring Sabayon back (I've been campaigning for it to be the next 'It' dessert.) Kind of retro, rich/decadent without being fussy...plus, all that whisking is great for your arms. Win-win-win.

Julia Childs/Jaques Pepin's recipe is pretty classic (basically 3-4 ingredients including the yolks): http://www.epicurious.com...

Btw, I don't think it needs the 'glazed' step - wonderful served simply with fresh strawberries. Raspberries or peaches are good too; with very ripe fresh figs it's almost criminal.

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virgieandhats
added over 7 years ago

Any kind of chocolate pots de creme! Like this one: http://www.food52.com/recipes... or make these by way of Dorie Greenspan and Daniel Boulud and enter them in the cardamom contest this week!
http://www.foodnetwork...

What a wonderful bounty to have in the kitchen!

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susan g
added over 7 years ago

For yolks in waiting, I put a little water over them so they won't dry out on top.

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fishesm
added over 7 years ago

You guys are good! Thanks for all the suggestions. The souffle was a hit tonight -- my 2-year-old cleaned her plate -- and the yolks will become fritatta for brekky with ingredients I have on hand. I'll save the dessert recipes for next time and plan to go shopping in advance. Yum!

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MikkiPoppy
added over 7 years ago

Maybe make a semifreddo or lemon curd. Here's a recipe for a refreshing meyer lemon semifreddo... I just made it the other day. Now, what to do with the egg whites...

http://www.epicurious.com...

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Burnt Offerings
added over 7 years ago

I love foodpickle! I spent ALL day making macarons and have a dozen yolks, some almonds, cream and Meyer lemons leftover. What to make with it all? I searched Foodpickle for previous pickles and found this entry and the link to the Meyer Lemon Semifreddo - brilliant!

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