September 28, 2021 - 3:09pm
Any recipes that call for egg yolk only?
Hello all,
My wife is baking a cake for her friend's birthday and it only uses egg whites. That leaves us with four egg yolks that need to be used. So, I need some ideas for an enriched dough that only uses egg whites yolks. Got any ideas?
Share
😄😄😄
That's above my skill level sadly.
and use some water instead of the egg whites.
--
Some pasta recipes call for whole eggs plus some additional yolks-only.
KA Flour has an "Isolation Baking Show" with Jeff Hamelman, and one of the episodes is pasta made with durum flour, pastry flour, whole eggs, plus egg yolks.
http://www.youtube.com/user/KingArthurFlour/playlists
Here's the pasta episode: https://www.youtube.com/watch?v=m7il1Qsswgk
--
Or just duck/google: pasta recipe yolks
--
Once you recognize the dough stiffness that you are looking for, pasta is super simple and can be made with any durum, regular whole wheat, bread flour or AP flour.
Italian pasta purists would say you use eggs with regular wheat, and water-only with durum, but eggs "can" go with durum in pasta making. Big whoop.
Dry it a little on a clothes line, or rack, or just on parchment or wax paper, and then freeze.
A safe surface (put a few layers of newspaper, and top with either parchment or wax paper, on any surface you don't want to mar), a rolling pin, and a pizza cutter wheel are all you really need. I sometimes use a bench scraper to cut short noodles. No fancy machines are required. IMO, getting them out of storage, setting up, adjusting, taking down, cleaning up the machines, putting them back in storage, takes longer than just doing it by hand, and only cleaning a mixing bowl, rolling pin, and pizza cuttting wheel.
Make the noodles as thick/thin, narrow/wide and as short/long as you like.
Salt is good at 1% to 1.5% of flour. No salt is also okay for when you boil/cook in salty water or use very savory pasta sauce.
Bon appétit.
I'm intrigued! I may have to give this a shot.
Mix an extra yolk into an omellete or scrambled eggs.
--
Mix with water or milk to use as egg-wash on whatever, for shine, or to glue on seeds. Mixed thinly, it can be used as "roomal" (sp?) on many flat-breads.
--
Use in pancakes or waffles, add a little water or milk to make up for missing white.
--
Whole wheat bread likes a little egg. Mix it in the water first. Reduce the oil/fat elsewhere if using.
--
Hard boil it and add to salad.
https://sallysbakingaddiction.com/how-to-make-lemon-curd/
Pasta - remarkably good made with yolks. Enjoy!
Pasta carbonara with just egg yolks!
Wait, are you asking for an egg white cake recipe or a 4 egg yolk recipe?
"So, I need some ideas for an enriched dough that only uses egg whites. Got any ideas?".
A four egg yolk recipe. My wife already made the cake for her friend's birthday. It was a lemon cake that called for four egg whites. (I get to try a slice today. Yum!)
I've got four egg yolks in the fridge that need to be used up.
cook them up to set the yolks, crumble and make egg filling like for deviled eggs. You know...a little mayo, finely diced pickle, maybe a little mustard, onion, salt & pepper. Spread on open face bread, it will make a great lunch or snack. Can also combine with other cooked meats or cheeses. Top with chopped herbs or chives, whatever you like. Or use as a dip. Or roll up globs in lettuce leaves making delicious little cones.
Probably too late, but the babka recipe I made recently called for four egg yolks: https://www.polishyourkitchen.com/polishrecipes/polish-yeast-babka-with-raisins-babka-drozdzowa-z-rodzynkami/
Some other delicious treats that need egg yolks: custard sauce, lemon curd, paczki, banana cream pie.
Poach the yolks and top off your dog's food with them. We use way more whites than yolks and our girl Stella gets beaucoup of the latter. Loves 'em, not surprisingly.
Tom
Thanks for all the suggestions! Since the remaining egg yolks were from a lemon cake my wife baked, and there was leftover lemon as well, lemon curd was the winner!
To be honest, I believe this is the first time I've had lemon curd. How did I go over four decades without trying this stuff?
Right? Wonderful lemon curd. My first taste was on freshly baked challah rolls, garden terrace at coffee time. Baked into my brain forever. :)
https://www.thefreshloaf.com/node/18112/nybakersnorm039s-book-recipe-tests#comment-124471