What should I do with 40 egg yolks and 2 pounds of black tahini?

This is not a drill! Any ideas welcome. I don't have to use both together, but figured it would be fun!

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Nancy
Nancy October 5, 2016

You don't say what format (or state, as we used to say in science class) the egg yolks are found in. Solid or liquid?
For either or both, freeze in usable quantities and decide later.
From solid (i.e., hard cooked) make mayonnaise.
From liquid, make custards and/or ice cream.
From liquid, make lemon curd...and give as gifts. Worth its weight in gold.
From both the egg yolks and the black tahini, make some exotic ice cream (have no idea if that will work, just a possible idea).

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pierino
pierino October 5, 2016

Sounds like the beginning of a badass Halloween wedding cake.

Sarah Jampel
Sarah Jampel October 5, 2016

The yolks are liquid? Fresh! From eggs.

Nancy
Nancy October 5, 2016

Sarah, with liquid yolks all the suggestions stand.
For the mayo, use a standard recipe, not not tailored to hard cooked yolks.

Panfusine
Panfusine October 5, 2016

I would make a tahini fudge (a 'variant' of the classic Til gul candy from Western India). https://food52.com/recipes...

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Sarah Jampel
Sarah Jampel October 5, 2016

Great suggestion—thank you!

QueenSashy
QueenSashy October 5, 2016

I would treat them separately. Simply because I would make egg yolk pasta, which is my idea of heaven. Ruth Reichl gives a recipe for 18 yolk noodles in her "Comfort Me With Apples". Tahini will last for a long time, so you can use it for a variety of things.

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HalfPint
HalfPint October 6, 2016

For the egg yolks, cure them. Then you can use like grated parmesan cheese. Here's a recipe: http://www.bonappetit.com...

Along the same vein, make soy sauce-pickled eggs. http://cooking.nytimes...

These are 2 projects at the top of my to-make list :)

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