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?
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.
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.
2 cups whipping cream
1/2 cup sugar
1 vanilla bean, split lengthwise
5 large egg yolks
(optional - a few raspberries per custard)
For Crème Brûlée
Preheat oven to 325°F. Place six 3/4-cup ramekins in 1 pan. Mix cream, sugar in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup.
Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes (at this point, you can add the raspberries - they float, which is unfortunate, but they are so good!). Carefully transfer pans to oven.
Bake custards until almost set in center when pans are gently shaken, about 30 minutes. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.
Make Crème Brûlée:
Sprinkle about 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch** so that flame is 2 inches above surface. Direct flame so that sugar melts and browns.
You can also use a broiler to caramelize the sugar. Let it set for a minute or two before bringing it out. I know some cooks advocate re-chilling the dish, but I love the contrast of the warm, crispy topping with the cool custard underneath. :)
Sablés Normands * Normandy Butter Cookies
If you've ever had the tender-crisp butter cookies from Lionel Poilane's bakery in Paris, this recipe is the closest thing I've ever tasted. One recipe yields approximately 20 small cookies. I often use an assembly-line method to make several batches of these, measuring out the ingredients in small paper cups and lining them up on my kitchen counter. You've got 6 egg yolks, which means 3 batches. Don't worry, these sablés will keep for several weeks in an airtight container.
1-1⁄4 cups sifted all-purpose flour
5 tablespoons superfine sugar (NOT confectioners’ sugar)
2 large egg yolks
3 oz. softened butter (I use salted butter. If you use unsalted, I would suggest you add a bit of salt to the recipe. I've tried it with unsalted butter and without added salt, per the original recipe, and it really seems to be missing it.)
1. Place the flour into the bowl of a food processor. Add the sugar and pulse for a moment to mix. Then add the butter and the egg yolks. Process until the dough begins to gather together. If it seems too dry to stick together, add ice water, 1⁄2 teaspoon at a time, through the feed-tube. It will look kind of granular but, when you turn it out of the food processor bowl, you should be able to gather it together into a ball. Flatten it slightly into a disc-shape, which makes it easier to roll out. Wrap the disc in plastic wrap or a plastic bag and refrigerate for an hour.
2. Preheat oven to 375°. Butter one large or two small baking sheets or line them with parchment paper.
3. Roll the dough out to a thickness of 1⁄4-inch (I find this easiest to do if I sandwich the dough between a couple of pieces of plastic wrap or a zip-top bag that I've opened on 3 sides) and cut into 1-1⁄4-inch to 1-1⁄2-inch circles using a smooth or fluted round cutter.
4. Arrange the sablés on the baking sheet(s) and bake until just turning golden, about 10 minutes. Cool on a rack before serving.
1. Do NOT use margarine in an effort to conserve on fat and/or calories. I’ve tried to make this recipe with a few different brands of margarine and, to be honest, the results were absolutely not worth the effort of baking them to begin with; the texture and the taste were completely wrong. Make them right and just eat a few, then give the rest away. Your family and friends will be extremely grateful.
2. These cookies will be somewhat soft and fragile when you transfer them from the baking sheet to the cooling rack, so be careful. They’ll firm up as they cool.
3. LET THE COOKIES COOL COMPLETELY before you taste them; it will make a surprisingly big difference in both taste and texture.
I had half of your problem -- three yolks - left over Sunday morning from my wife's egg white omlette. My solution was to make some pasta, saute some mushrooms and onions and then put the pasta in a bowl with some butter, add the egg yolks, then the mushrooms and some grated cheese. It was really good, I must say....kind of like a modified carbonara.
Maybe LOTS of mayonnaise ;)
Seriously, isn't a sponge cake basically a cake with lots of yolks in it?
u should def go with Zabaglione. i find that Zab is one of the most overlooked dessert options out there. normal egg-only zab (the one with egg yolks, sugar, and marsala wine) is def tasty but not until youve tasted something the Italians call zeb freddo have you really savored the satiny, airy goodness. youjust make the zab in the normal way but then after it has completely cooled in an icebath you combine with pretty chunky whipped cream. heres my recipe:
1/3 cup normal old sugar
1/3 cup marsala.
combine all well and then place over baine marie and cook while whisking vigorously. cook till lighten in color and creamy. chill on an ice bath. once completely cooled:
whip 1 1/3 cup heavy cream till stiff peaks.
then fold 1/3 of the whipped cream into the eggs. mix well to lighten the mixture. then fold THAT combination into the rest of the whipped cream. fold, fold, fold. till homogenous. a few little speks of whipped cream 'balls' is OK to me but whatever you like. just put this on top of nice fresh berries, or something macerated like strawberries in sugar and proseco. deelish.
bernaise if you have some meat to use up
hollandaise if you have some "whole" eggs to use up
flourless chocolate cake if you have a sweet tooth that needs a fix
I ended up going with sables because they were the easiest to share at work. I tried the recipe posted by Deenso and I also tried Dorie Greenspan's from Baking. Deenso, you should check out her sables because the technique is quite different - she uses a mixer, a combo of granulated and confectioner's sugar and a higher butter to flour ratio. I'm afraid I may not have beat the sugar and butter long enough with Greenspan's because you can see the sparkle of the sugar crystals througout (which is kinda pretty, though next time I may go with superfine and confectioner's), but the higher butter content makes for a less uniform, cracklier texture.
Zabaglione will have to be saved for another time, but it's a great suggestion.
It's crispier and more buttery. I could really see the difference on the bottom of the cookie - greenspan's was more crackle-y looking.
I haven't paraphrased a recipe before, but i'm assuming as long as i change the language a bit, it's kosher? here goes....
2 sticks unsalted butter at room temp
1/2 cup sugar
1/4 cup confectioners, sifted
1/2 tspn salt
2 large yolks at room temp
2 cups all purpose flour
(I used a hand mixer) beat the butter at medium speed until smooth and creamy.
Add sugars and salt and beat until blended. the goal is not to aerate the mixture so much that it gets super fluffy, it needs to be smoother than that.
reduce the speed to low and add yolks, beat to incorporate.
add the flour and pulse the beater a few times to incorporate. then continue mixing at low speed until the flour just disappears. the dough should not come together - it should be clumpy.
turn it out onto a work surface and gather it into a ball. divide in half and shape each half into a log. wrap in plastic and refrigerate for at least a few hours, or freeze for up to 2 months.
slice cookies between 1/4 and 1/2 inch and bake at 350 for 15-20 minutes
Hollandaise -- egg yolks plus clarified butter. Then find some asparagus. A combination made in heaven.
Or you can try out Nigella's Gateau Breton (Britanny Buttercake) from How to be a domestic goddess. It's some serious artery clogging fare but totally delish.
225g plain flour
250g caster sugar
6 large egg yolks
1 tsp of yolk
1 tbsp water
1 x 25cm springform tin, greased
Preheat oven to 190°C/gas mark 5
Sift the flour and add the sugar. Add butter and eggs.
Beat slowly with a mixer, or mix carefully with fingers
(heap the flour and sugar onto the counter and add eggs and butter to a well in the middle and knead gently)
Transfer to the tin and smooth with a floured hand - it will be very sticky!!
Brush with glaze. Cut latice shapes into the top if desired
Bake at 190 C/gas mark 5 for 15 min
Reduce oven temperature to 180 C/gas mark 4, and bake for a further 25 min.
Leave to cool in the tin, then cut into squares/latices and store in an airtight container