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What can I do with half a dozen egg yolks?

I've got 6 egg yolks in my fridge from yesterday - is there any way to use them before they spoil? How many days do I have - three?

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    1. I'd use them today. chocolate mousse maybe.

      2 Replies
        1. re: margieslocal

          No I don't have a fav. recipe because I have to minimize fat from household diet :(, but this one look good and decadently rich:
          http://www.epicurious.com/recipes/rec...

        1. Simple and delicious. I was introduced to it at Spiaggia in Chicago around 15 years ago...been hooked ever since.

          Zabaglione is classic Italian wine custard, served warm or cold in wine glasses or dessert bowls. Spoon it over fresh sliced strawberries or peaches, or pound cake.

          Zabaglione

          4 large egg yolks
          1/4 cup superfine sugar
          1/4 cup sweet Marsala wine
          Place the egg yolks in the top of a double boiler in a heatproof bowl that will fit snugly over a larger pan. Place on a folded kitchen towel and beat with a whisk or hand-held electric mixer until pale yellow. Beat in the sugar about 1/2 tablespoon at a time, beating well after each addition. Beat in the wine.
          Pour about 1-inch of water in the bottom part of the double boiler and heat to simmering, not boiling. Reduce the heat to low. Set the top of the double boiler or the heatproof bowl over the simmering water and beat the zabaglione with a wire whisk until thick and foamy, at least 7 minutes. Pour into 4 wineglasses or dessert bowls. Serve at once.
          Makes 4 servings.

          1. A nice egg custard, for or not for Boston cream pie.