What can I do with lots of extra egg yolks? My passover baking is using a lot of whites!

  • Posted by: allie
  • April 18, 2011
  • 5860 views
  • 8 Comments

8 Comments

Kitchen B. April 18, 2011
Curds - lemon, orange, rhubarb. Egg yolks are great in them.

Custard too!

 
boulangere April 18, 2011
I also freeze them. Whisk them together, pour into a contain with a lid. Defrost overnight in the refrigerator. Use them as you would fresh yolks. This way you need not feel pressured to use the right away.
 
Aimless April 18, 2011
It's asparagus season and what is better on it than hollandaise? Or on some simple cooked fish or have yourself eggs benedict. Hollandaise is the bomb.
 
Sadassa_Ulna April 18, 2011
My daughter and her friend just made a key lime pie using four yolks.
 
mrslarkin April 18, 2011
Great ideas here. Or you can try this: http://www.food52.com/recipes/4057_hungarian_shortbread
 
drbabs April 18, 2011
Custard...check out some of the pudding recipes on this site. A lot of home-made ice cream recipes start with a custard base as well.
 
TiggyBee April 18, 2011
Another thought is whisking them into a salad dressing. Or a sabayon and egg bread also come to mind.
 
Chris H. April 18, 2011
Aioli is the first thing that comes to mind. Avgolemono is another. Here's a link to a Squidoo article detailing ways you can use up your leftovers, anywhere from one yolk to 8 at a time: http://www.squidoo.com/eggyolkuses

cheers!
 
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