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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!

Sarah is Food52's senior staff writer & stylist.

asked 2 months ago
8 answers 252 views
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Nancy

Nancy is a trusted home cook.

added 2 months ago

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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Nancy

Nancy is a trusted home cook.

added 2 months ago

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

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Sarah Jampel

Sarah is Food52's senior staff writer & stylist.

added 2 months ago

The yolks are liquid? Fresh! From eggs.

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pierino

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

added 2 months ago

Sounds like the beginning of a badass Halloween wedding cake.

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added 2 months ago

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 is Food52's senior staff writer & stylist.

added 2 months ago

Great suggestion—thank you!

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QueenSashy

QueenSashy is a trusted home cook.

added 2 months ago

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 is a trusted home cook.

added 2 months ago

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 :)