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July 30, 2014

5 Great Ways to Use Up Egg Yolks

Made an angel food cake, egg white omelette, or some macarons and have leftover egg yolks? Here are ideas for using ’em up! I love rich, creamy desserts, and here are some of my all-time favorites! Bookmark or pin them so they’re handy the next time you need this!

Have the opposite problem? Here’s what I do with my leftover egg whites.

1. Ice Cream (5 yolks)

Ice cream

Some ice creams have a milk/cream base, Jeni’s uses a cream cheese/cornstarch slurry, but most recipes I’ve used have a custard base, which means they use cream and egg yolks. I used David’s Dark Chocolate Ice Cream recipe for the ice cream pictured above, and here’s one of my all-time favs!

2. Pastry cream (2 yolks)

fruit tart 3

Fill a fruit tart, banana cream pie, or just eat it off the spoon! Yum. This stuff is goooood.

3. Creme brulee (6 yolks)

creme brulee

The ultimate decadent dessert. Is it weird that I actually like mine hot? Which is a good thing, because I have never figured out how to brulee the top to get a caramelized crust and keep the creme part cold, even with a torch. Mmm all melty and goopy and silky and rich… drool.

4. Lemon curd (2 to 12 yolks… see below)

lemon curd

Spread it on a gingerbread cookie, ricotta pancake, or onto a scone– this stuff is delicious! Here are some options: 2 yolks, 3 yolks, 5 yolks, 6 yolks… 10 yolks… 12 YOLKS (WHAT THE… )!  Take yer pick.

5. Pasta Carbonara (4 yolks)

Chicken Carbonara Recipe

Savory. Rich. Yum.

Also see my post on Ways to Use Up Egg Whites.

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2 responses to “Ways to Use Up Egg Yolks”

  1. Nanavigil says:
    August 1, 2014 at 12:16 pm

    Zabaglione (zah bye yone), also called sabayon in French, can use a flexible number of egg yolks. It’s a fluffy Italian custard sauce with egg yolks, sweet wine (or juice, coffee, etc.) and sugar. Serve warm or chilled, by itself with a crisp cookie, or over fresh, grilled or poached fruit. It is also a basis of tiramisu , semifreddo and some ice creams. It can be made in savory herbal versions as sauce for fish, vegetables, etc.

    http://www.food.com/recipe/zabaglione-with-fresh-berries-134806