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

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17 Comments

Bevi April 17, 2018
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.
 
Bevi April 17, 2018
I also add egg yokes to pie crusts to enrich them, along with a dollop of sour cream.
 
Scott April 17, 2018
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)
 
creamtea April 16, 2018
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).
 
Kathryn April 16, 2018
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.
 
klrcon April 16, 2018
zabaglione
 
Martie April 15, 2018
Creme brûlée
 
JP April 15, 2018
save to make lemon curd.
 

Voted the Best Reply!

BerryBaby April 15, 2018
Scramble them and feed them to my puppies as a treat.
 
foofaraw April 15, 2018
If you save enough yolk, you can make http://eatapieceofcake.blogspot.com/2014/01/kue-lapis-surabaya.html which needs 30 egg yolks.
 
foofaraw April 15, 2018
forgot to put original link https://sweetsamsations.com/2013/01/15/spiku/ .
 
foofaraw April 15, 2018
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.
 
Winifred R. April 15, 2018
Interesting, and delicious sounding, but lord in heavens! Sounds like baking for a caterer when I was younger.
 
Stephanie B. April 14, 2018
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...
 
Smaug April 14, 2018
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?
 
Nancy April 14, 2018
Same as MMH. Save in fridge a few days or freezer up to a year.
Uses include mayo, lemon curd, pie filling, sauces.
 
MMH April 14, 2018
I save em and mix em in with my scrambled eggs.
 
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