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What do you do with the yolk when a recipe calls for whipped egg whites

asked by Trevor Kay 5 months ago

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17 answers 906 views
MMH
MMH
added 5 months ago

I save em and mix em in with my scrambled eggs.

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Nancy
Nancy

Nancy is a trusted home cook.

added 5 months ago

Same as MMH. Save in fridge a few days or freezer up to a year.
Uses include mayo, lemon curd, pie filling, sauces.

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Smaug
added 5 months ago

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?

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Stephanie B.
added 5 months ago

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...

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foofaraw
added 5 months ago

If you save enough yolk, you can make http://eatapieceofcake... which needs 30 egg yolks.

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foofaraw
added 5 months ago

forgot to put original link https://sweetsamsations... .

foofaraw
added 5 months ago

Also http://www.cakefever.com... and https://resepkoki.id/2016... 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.

Winifred Ryan
added 5 months ago

Interesting, and delicious sounding, but lord in heavens! Sounds like baking for a caterer when I was younger.

JP
JP
added 5 months ago

save to make lemon curd.

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Martie
added 5 months ago

Creme brûlée

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klrcon
added 5 months ago

zabaglione

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Kathryn
added 5 months ago

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.

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creamtea
creamtea

Lisanne is a trusted home cook.

added 5 months ago

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).

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Scott
added 5 months ago

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)

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Bevi
added 5 months ago

I make Sara Moulton's yellow cake: https://livelovelaughlearn...
There are instructions on the bottom to make a yellow cake.

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Bevi
added 5 months ago

I also add egg yokes to pie crusts to enrich them, along with a dollop of sour cream.