February 22, 2009 - 12:23pm
What to do with 8 leftover egg yolks?
I was left with 8 egg yolks after making some meringues and tried to use them as most of the liquid in a whole wheat ~72% bread. It was gummy. Any ideas of what to do with the leftover yolks from the next meringue batch?
Thanks, brian
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If you want to make a cake, Google "Lord Baltimore Cake recipe", it uses about 7 or 8 egg yolks. The recipe is also in the Fanny Farmer Cookbook if you happen to have that. It is a classic gold cake that is very rich with egg yolk and butter, and is great with chocolate frosting.
Most take about 6 yolks. Opposite of an Angel Food cake (light with egg whites) is a Pound cake (heavy with yolks).
Poach them in hot water and crumble them and make egg salad to spread on your bread adding lots of mayo, cheese, onion, mustard, chili & herbs and top with a few pickle slices ultra thin. S&P
Ditch them. Eating too many yolks in a week is not so good. You could freeze them in an ice cube tray but my experience says, "out of sight, out of mind," and they get forgotten using up valuable space.
Mini
Use the yolks to make custard. Freeze the custard to make ice cream.
(I face the exact opposite issue and tend to make meringues to use up the left over egg whites)
If you have dogs, putting a couple of egg yolks in their food each week is great for their coats. Unlike we humans, they will also burn off the extra calories more quickly...
With cooked eggs. Raw is the best way.
Mini
Mini - I agree, I should have clarified to feed them the raw yolks.
Make crème brûlée or challah.
--Pamela
Brioche
if you Google you will find a huge amount of documentation against this practice....http://www.peteducation.com/article.cfm?c=2+1659&aid=1030
just an FYI
Yes, there is a lot of mis-information on the web about eggs for dogs. Actually the enzyme that is problematic for dogs that inhibits biotin absorbtion is in the egg white, not the yolk, so a couple yolks per week are considered more beneficial than not by many who feed their dogs a home-made or all raw food diet. The PH of a dog's stomach is also naturally extremely acidic, esp. if regularly fed raw meaty bones, so pathogens like e. coli and salmonella cannot survive in that environment to cause harm to most dogs. Dogs who are not regualrly fed a raw diet deveop less acidic stomachs, however.
If a favorite recipe leaves you with leftover egg yolks OR egg whites, you can always freeze them. Bear in mind that, to freeze successfully, the original egg *must* be seperated into the yolk or white component, as each "part" of the egg has different uses. Freeze the yolks and the whites seperately.
Whether freezing the yolks or the whites, I find it easiest to freeze them in small portions in *very small* plastic containers. For egg *yolks* I freeze 2 OR 4 yolks per container.
Egg yolks are a wonderful enrichment for homemade white sauce or cheese sauce. *Defrost the egg yolks prior to use*. Enrich the sauce with 2 defrosted egg yolks per pint (2 cups) or more of sauce.
But that's just me.
Add 1 more egg yolk, little olive oil, 2 cups KAF, get that pasta machine out and make heaven - oh yeah plus a loaf of that FABULOUS bread you made.
Dinner is done.
Pasta carbonara.
I always feel guilty about discarding the egg whites.
I have trouble finding recipes that require the whites!
zabaglione...'nuf said.
First, you can freeze them then thaw as needed to use as an egg wash. Second, make a hollandaise sauce to go on eggs benedict. I just got some silicon egg poachers and want to make bagels benedict sometime this week.
make fresh pasta, 400g 00 flour with 8 egg yolks, need until smooth and refrigerate for an hour, roll out in a pasta machine if you have one or with a rolling pin.
King Cake!!!
The old-fashioned ones that I'm making tomorrow only take 2 eggs, but I've got a recipe for a yeast-risen doughnut that uses 6 egg yolks.
Hrm. Even though I prefer cake doughnuts to the yeast risen ones most of the time, a recipe with 6 egg yolks in it can't be bad. Feel free to pass it on. ;)
A simple hollandaise sauce can go on veggies or poached eggs and will keep at room temp for a couple of days.
The same goes for bearnaise. Try spicing it up a little. I do a creole bearnaise sauce that has a touch of tabasco and cayenne that goes great on just about any meat.
Darren
How about using them to make coconut pecan frosting for a scrumptious German Sweet Chocolate Cake!!! (but you still need whites for the cake portion)..
Yummmm
The best cook I have ever known taught me to use them for custard, substituting 2 yolks for each whole egg in the recipe. Smooth, with more body than regular custard.
We love custard around here.
Would you happen to have that recipe handy?
Thanks,
Darren
Mamaw's Baked Custard
Scald 1 quart milk
Beat 12 egg yolks with 3/4 cup sugar and 1/2 teaspoon salt ( I use the yolks left from making angel food cake)
Slowly Whisk the scalded milk into the egg yolk mixture. Taste for sweetness. More sugar may be added.
Stir in 1 teaspoon vanilla.
Pour into glass baking dish. Sprinkle nutmeg on top.
Place pan of custard in a larger pan. Put both pans in 325 degree oven. Pour hot water about 1 or 2 inches deep in the outer pan.
Bake until the custard is soft set, about 30 to 45 minutes. It will still jiggle a little in the middle.
You can play with the yolk/whole egg mixture, just as long as you keep in mind that 2 yolks equals 1 whole egg.
This dessert is richer and smoother than regular baked custard.
Enjoy!
Thanks for the recipe. I am going to make it this weekend for the family.
Have you ever used fresh yard eggs in this custard? Fresh eggs tend to have much darker yolks than store bought. I was wondering how this might affect the color and texture.
Darren
Hi, Darren,
Fresh yard eggs work wonderfully in this custard; it will be a little darker and much fresher and richer tasting.
Let me know how it turns out.
Ellen
Since my son won't eat egg yolks, I save them up for different things -- I have made Mamaw's Baked Custard dozens of times (and guess who eats most of it... ME!). I do find that I need to bake it in the oven for as long as 75 minutes -- and it is still nice and jiggly in the middle. I don't like it overcooked -- or too liquidy either. Thanks for this recipe!!
I use them for making leche flan, or creme brulee. It's one of the easiest desserts to make. You don't need to use ramekins if you don't have them; any mold that can hold caramelized sugar will do. I flavor mine with orange zest and serve them on its sauce with fresh berries. People think you've slaved making them.
I improvised a bread pudding last weekend, then looked up a real recipe on the Cook's Illustrated site. They recommend yolks-only for the custard (custard again!) as the whites contain the "eggy-tasting" sulfer compounds.