12 Egg Yolks, 0 Ideas
I just made an angel food cake for my mother's birthday - and now I have 12, count 'em, 12 separated egg yolks lying around. Any ideas? I was thinking maybe a custard or a pudding? I don't like very sweet things (creme brulee, flan), but I do like chocolate . . .
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23 Comments:
Zabaglione! It isn't chocolate, but it's so good!
Ann Fisher at 12:53PM on 10/23/07
Flan or creme caramel -- in memory of Consuela, the ancient housekeeper who used to make us creme caramel every Monday for "garbage dinners" when we used up all the leftovers from the week. Consuela was great -- she was thousands of years old and looked like the old woman in Babar. And she made killer creme caramel.
Charlotte at 12:57PM on 10/23/07
Yes custard, baked egg custards. Pumpkin Flan, don't worry about the the word eggs in the recipe just use the yolks will be rich. If you run out of time or ideas put it in a zip lock bag and freeze them, give you time to deal with it.
JerzeeTomato at 12:58PM on 10/23/07
Lemon Curd
kjgibson at 1:14PM on 10/23/07
hollandaise. celebrate.
raphael at 1:40PM on 10/23/07
Oooh. I gotta go with Raphael on this one. Seconding Hollandaise.
Plus, with 12 yolks, you'll have a couple second chances if (or in my case when) it breaks the first time.
corycm at 2:39PM on 10/23/07
Thirding Hollandaise...also lemon curd (note: both require lemons, so if you've got a surfeit of them too, all the better!
Lilla at 3:15PM on 10/23/07
You can give zabaglione a chocolate nudge by melting chocolate with a bit of cream then after allowing it to cool to the temp of the zabaglione, swirling it in gently to "marbleize" the zabaione. Marsala and chocolate are natural partners.
Karen Resta at 4:22PM on 10/23/07
Aioli.......
Markbb at 4:41PM on 10/23/07
thirding the lemon curd...try it with meyer lemons if you can find them -- they're seasonal, but should be popping up soon.
Dominic
the zen kitchen
dvchurch at 5:16PM on 10/23/07
Lemon curd and angel food cake never left each other in my house! Yummm.
Christina at 5:16PM on 10/23/07
Do a savory custard. Toss some pureed roasted garlic in them and then add to heavy cream that you've steeped a chili in. Pour oven shredded bread and cheese and bake like any other bread pudding. .
kitchenbea at 5:25PM on 10/23/07
ice cream
creme anglaise (poured over fruit, brownies, tarts, crisps...)
savory bread pudding
ChristineB at 5:56PM on 10/23/07
Drink them raw and then run up the stairs in front of a public building like in Rocky.
The Guilty Carnivore at 6:11PM on 10/23/07
My first thought was lemon curd. .. . . so good I could eat it with a spoon.
Stephanie at 6:21PM on 10/23/07
Ice-cream.
laura dot at 8:13PM on 10/23/07
creme anglaise is my vote also, tasty over anything!
kitchenlove at 11:45PM on 10/23/07
You can make pastry cream. Buy some puff pastry, cook it, and put the pastry cream in it with some fruit on top.
Mich23 at 10:43AM on 10/24/07
Creme anglaise, because you can turn it into ice cream if you get tired of spooning it over things or eating it straight from the container. Oh yeah, I'd totally do that.
AuntJone at 12:49PM on 10/24/07
I would poach them and slip them into bowls of ramen...three yolks per bowl. http://www.annienewman.typepd.com
annien at 9:25PM on 10/24/07
Creme brulee....the yummiest excuse to use a blow torch!
stareater at 11:04PM on 10/24/07
I am so on board with all the hollandaise votes. I'd eat this sauce every single day if only it were (1) easier to make and (2) not a heart attack waiting to happen. MMMMmmmm.
Or make homemade mayo.
Custard or eggnog (which is just a liquid custard) sounds great. I've seen many recipes that call only for yolks -- no whites.
Have a lot of fun with 'em whatever you do!
;-)
LoCo at 5:11PM on 10/25/07
How about a huge bowl of carbonara? Yum.
ag3208 at 8:45PM on 10/25/07