PrintWhat to do with 24 leftover egg yolks?
My daughter-in-law just got done making a wedding cake for someone and called to ask what she could do with the leftover egg yolks that she didn't need for the recipe. I told her to freeze them (but for what I still am not sure) until I could give her an answer.
Anybody have any ideas? Or should she just dump them in the name of heart health?
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33 Comments:
Freeze them in batches (maybe 2-4 per baggie) and she can use them for ice cream or other custards. Or making egg wash, if she bakes bread or pastries. Or mayonnaise/hollandaise/etc.
renzata at 6:21PM on 02/08/08
Make some creme brulees to go along with the cake?
Hillary
Chew on That
Chew on That at 6:32PM on 02/08/08
Hollandaise >:3
feriorrenna at 6:53PM on 02/08/08
Ferio - you beat me to it!! Hollandaise was the first thing that sprang to mind.
chiff0nade at 7:55PM on 02/08/08
From the current Angel Food Cake thread:
If life (or baking) gives you 12 egg yolks .... make KAF's Golden Angel Food Cake!
12 Eggs Yolks
.75 C Boiling Water
1 T Grated Orange or Lemon Rind
1.25 C Sugar
1.75 C Whole Wheat Flour
2 t Baking Powder
.75 t Salt
Beat Yolks until thick and lemon colored
SLOWLY add Boiling Water and beat for a few min
Fold in Rind and Sugar, continue beating
Combine Dry Ingredients, add slowly to Yolk Mixture
Pour in tube pan with greased bottom only
Bake 45 min at 325
Cool upside down 1.5 hrs before removing from pan
With 24 yolks, make two!
srhcb at 7:59PM on 02/08/08
lemon curd
SSMom at 8:24PM on 02/08/08
The Other Half of the Egg, by McCully, Pepin, and Jayme, states that:
If you can get a copy of this book, you will never have to ask a question like this again. Sadly, it seems to be out of print so you will have to find a used copy.
My favorite yolk user has got to be creme brulee, but mayonnaise and hollandaise are both great. What about duchesse potatoes?
drastic at 8:42PM on 02/08/08
I second the suggestion of lemon curd.
If you do plan to freeze them, stir the yolks gently until smooth and add either sugar or salt (1 tsp per cup). This keeps them from getting lumpy or grainy.
Cathy at 10:22PM on 02/08/08
Mmmm...custard, creme brulee and lemon curd. Only realized last summer how wonderful homemade lemon curd is and how easy it is to make.
mrsmoosie at 10:31PM on 02/08/08
Definitely lemon curd...it is shockingly easy and there are hundreds of uses for it!
Chef Jo at 11:00PM on 02/08/08
Mayonnaise! Ever since I started making it myself, i don't even look at Hellman's:-). And of course, lemon curd and creme brulee.
brooke29 at 11:59PM on 02/08/08
brooke29, how do you make your mayonnaise, please?
cybercita at 12:44AM on 02/09/08
If she has an ice cream maker, she could make a few batches of delicious ice cream! And/or some luscious pudding or bread pudding.
And I love Brooke29's idea of mayo -- I can't stand the jarred stuff, but homemade is a whole different animal. It's not hard to do, just takes a lot of whisking.
Have fun!
CookiePie at 10:42AM on 02/09/08
Flan/creme caramel is my go to choice...
Its like creme brulee, which a number of people have already suggested, just less cream, and with the caramel layered on the bottom instead of on the top.
fuuchan at 2:33PM on 02/09/08
This is going to sound really weird, but here goes:
face mask.
When we first immigrated to the US in the 70's, I remember my mom used to beat up a yolk and smear it over
her face, let it dry and rinse off. She swore by it. I have to admit
she looks about 25 years younger than her actual 60-something years.
wookie at 2:51PM on 02/09/08
cybercita, here goes:
4 egg yolks
1 tsp mustard
1/2 tsp minced garlic*
juice from 1/2 lemon
salt (about 1/8 tsp)
oil (I use either canola, or olive or hazelnut oil. Canola is the most neutral flavour-wise) - about 1 1/2 - 1 3/4 cups
*You can use more or less garlic, or not use it at all. Sometimes I also add paprika - sweet or smoked, or fresh herbs, when I want to play with flavour and/or colour.
Blend together all ingredients except oil for about a minute (I use a blender for it, but you can use a food processor or even, I'd imagine, an immersion blender). With the blender running, slowly drizzle in the oil (slowly is the key here, don't "dump" it all in. I usually use my bottle with the drizzler, as I don't need to measure the oil at this point - after you make it the first time, you'll see what I mean).
Watch the mixture in the blender as you drizzle the oil in. Once you get the mayo (i.e., the mixture has formed a thick emulsion and looks like mayo), you'll see it. At this point, stop the blender and don't add any more oil (which is why, like I said, you don't really need a measuring cup for oil, rather a bottle with the drizzler:-)). Don't overprocess or it will "curdle" on you. The whole thing takes no more than a minute or two, I'd say.
It's incredibly easy, and my husband, who is not a big fan of mayo, is absolutely hooked to the stuff. I store it in a glass Pyrex container, for up to 5 days (actually, it never survives that long:-)). Naturally, you can make less if you use fewer egg yolks. Enjoy!
brooke29 at 3:59PM on 02/09/08
She can use up four more of 'em by making this Almond Cake from the Amateur Gourmet... sounds super yummy!
BTW... brooke, does your version of mayo use dry mustard or dijon? I've seen versions that go either way...
LoCo at 4:15PM on 02/09/08
LoCo, I use dijon, mostly because the first time I made it I was out of dry mustard (the original recipe I used called for dry). Since it turned out great, I never looked back:-).
brooke29 at 4:29PM on 02/09/08
I wouldn't use the yolks as a face mask if there is any chance that they may be contaminated by salmonella.
Egg yolks DO freeze, and very successfully, as described by Harold McGee in 'The Curious Cook'; they stiffen up when frozen, and remain so when thawed, a '. . . fact that has been exploited by mayonnaise manufacturers for decades . . .' (p. 105) . He goes on to note that 'You can either freeze the lightly beaten yolks with an equal volume of water for 24 hours, or . . . an equal volume of lemon juice or vinegar reduction for 8 hours' (p.105).
Freezing makes it possible to make more stable hollandaise or mayonnaise
(this is a book I really recommend, even if it is only to read the 33 pages that comprise chapters 7 and 8 on hollandaise, béarnaise, and mayonnaise; very simply and intelligently written, no long 'when is he going to come to the point' dissertations).
mongoose at 4:29PM on 02/09/08
key lime pies!
latteaday at 7:13PM on 02/09/08
Ice cream!!! Nigella Lawson and Ina Garten both have some great custard based recipes.
If she doesn't have an ice cream maker, go for the lemon curd or mayo options (Nigella has fool-proof recipes for both of those too).
Happy cooking!
KimmieD at 8:34PM on 02/09/08
Zabaglione
1 tbs sugar / yolk
beat over boiling water
when fluffy add some marsala or espresso
Serve over strawberries.
LearP at 10:47PM on 02/09/08
Aged eggnog!
http://www.chow.com/recipes/10758
binlu at 11:30PM on 02/09/08
egg tempera paint!
audiblelight at 5:22PM on 02/10/08
Raise your cholesterol?!
play-with-food at 6:26PM on 02/10/08
Lemon curd--it can be frozen. Use it for trifle and as a cake filling later.
flourgirl at 7:04PM on 02/10/08
Oooh, do the Zabaglione!
Great with mixed berries or on top of a coffee drink,
you know like an Italian Coffee: half ounce of Frangelico,
half ounce of Amaretto, hot coffee, topped with zabaglione.
Sounds like you should have a dinner party.
wookie at 8:11PM on 02/10/08
brooke29, many thanks, i think i'll have to try doing it this week since i have a roast chicken and some homemade challah, just begging to be made into sandwiches.
cybercita at 11:05PM on 02/10/08
pastry cream
jennywren at 6:31AM on 02/11/08
Question to all: Once you've frozen egg yolks, are there things you can no longer make with them?
PerkyMac at 9:19AM on 02/11/08
Lidia Bastianich's Rich Man's Pasta/ Golden Pasta recipe. I can't remember the recipe word for word, but I think it calls for 9 egg yolks, small amounts of olive oil and water, and enough sifted flour to make a dough. Knead, roll, cut, cook, and serve.
As a teenager I used egg yolks as a facial masque. Don't laugh, but I read the suggestion in Dear Abby. It worked well on teenage skin problems. I think it has to do with the high vitamin A content.
Kerosena at 10:25AM on 02/11/08
Cocktails! There are a whole slew of vintage-style recipes known variously as the Mae West, Jungle Fire, and who knows what all else made with variations on the theme of brandy, egg yolk, sugar, pinch of cayenne - shake and serve up. Tastes like a delicious, alcoholic, drinkable custard.
lizzaljoelle at 7:54PM on 02/11/08
fresh pasta. mmmm....
Charcuterista at 3:26PM on 02/15/08