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I save em and mix em in with my scrambled eggs.
Nancy is a trusted home cook.
Same as MMH. Save in fridge a few days or freezer up to a year.
Uses include mayo, lemon curd, pie filling, sauces.
If you're confident in your pastry skills, random egg yolks can frequently be incorporated with good effect. Don't be afraid to improvise when baking- well, maybe a little afraid; you can screw up pretty bad, but there's more leeway than a lot of people believe and you're not a bakery; why would you want everything to come out exactly the same all the time?
Use them in ice cream, semifreddo (there's recipes that use just whites and whole eggs), french parfait, zabaglione, or french buttercream. On the savory end, try mayo/aioli, pasta carbonara, mix into to make extra rich frittatas...
If you save enough yolk, you can make http://eatapieceofcake.blogspot.com/2014/01/kue-lapis-surabaya.html which needs 30 egg yolks.
forgot to put original link https://sweetsamsations.com/2013/01/15/spiku/ .
Also http://www.cakefever.com/bolu-gulung-ala-meranti/ and https://resepkoki.id/2016/10/06/resep-bolu-marmer/ which I didn't get chance to translate it yet (hopefully google translate works ok). By now you probably notice that lots of traditional Indonesian cakes use lots of egg yolks/more yolk than whole eggs.
Interesting, and delicious sounding, but lord in heavens! Sounds like baking for a caterer when I was younger.
BerryBaby is trusted source on General Cooking
Scramble them and feed them to my puppies as a treat.
save to make lemon curd.
I freeze then in a container and keep track of new yolks added by having a tally on the lid then use them to make curd. Lemon, lime, passionfruit, raspberry... I use a nigella lawson recipe.
Lisanne is a trusted home cook.
If it's just one or two yolks, and you just happen to be making meatballs, meatloaf or fishballs for dinner, add them to the mixture; I find that as a binder, they make for a more tender outcome than whole eggs (learned this years ago from a friend's Russian babysitter).
I usually just make a custard using the 1-2-3 method. 1 cup sugar, 2 cups milk, 3 egg yolks (With a bit of corstarch to firm it up and a teaspoon or two of vanilla extract to taste)
I make Sara Moulton's yellow cake: https://livelovelaughlearn.wordpress.com/2010/09/27/classic-white-cake/
There are instructions on the bottom to make a yellow cake.
I also add egg yokes to pie crusts to enrich them, along with a dollop of sour cream.