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What to do with a dozen egg yolks?

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I'm making meringue cookies next week, and will have a dozen yolks left over - any suggestions? TIA!

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  1. Lemon curd!

    2 Replies
    1. re: chloe103

      That's exactly what came to mind for me as well!

      1. re: Pylon

        Me too! Just add fresh scones and whipped cream.... Yumm!

    2. zabione

      1. When I make coconut macaroons, which call for 8 egg whites, I pair it with a caramel ice cream recipe I have that calls for 8 egg yolks.
        Sometimes I pair an Italian meringue sweet with pasta carbonara dinner, etc

        1 Reply
        1. re: malabargold

          Care to share the caramel ice cream recipe? I'd love to have that.

        2. Mayonnaise, hollandaise, bernaise, caesar dressing...

          1. The LA Times has an online article right now about recipes that use a lot of egg yolks.

            http://www.latimes.com/features/food/...

            1. Make some creme brulee and share with friends!

              1. Wow - great suggestions, all! (But I did gain a few pounds just reading them). ;-)

                1. Zabaglione or Sabayon in French. 3 ingredients egg yolks sugar and Marsala wine cooked over a double boiler til thick. Simple yet elegant.

                  1. Wonderful suggestions everyone! Thanks Claudette for posting about this. I just made lemon angel food cupcakes and I was looking for ideas other than lemon curd (which I'll be making shortly). :)

                    1. Make a luscious Filipino leche flan. Preheat oven to 325. To the yolks, add a teaspoon of vanilla, one can condensed milk, two cans evap. milk (use full fat!). Melt half a cup of sugar in a steel cake pan on a gas burner over medium low heat until the sugar is light brown and completely melted. Tilt pan so caramel covers sides about an inch up. Pour in custard, and bake in a larger pan full of hot water (a bain marie, essentially). It'll take about an hour, or until the center is barely set. Let it come to room temp and then rest in the fridge for about an hour before serving.

                      8 Replies
                      1. re: sfkusinera

                        This sounds delicious, although a bit suicidal (but I'm making it anyway). BTW: What makes it Filipino?

                        1. re: Claudette

                          Spain colonized the Philippines at the same time they did Mexico, so Mexican flan and Filipino flan have the same ancestry. What I think makes it particularly Filipino is the heavy reliance on canned milk products. There aren't many dairy cows over in the Philippines (I went for a whole month not drinking my daily 3 glasses when I was there in January -- TORTURE), but the American colonial period (1898-1946) intro'd and popularized canned milk products.

                          My friends and I think the best leche flan is puddinglike (this recipe), while my Spanish mestiza grandmother thinks flan should be much lighter (like Mexican and Spanish flans which include whole eggs).

                          I like the suicidal route. How did yours turn out?

                          1. re: sfkusinera

                            Delicious! Pudding-like, as you said, which is different than I'm used to, but what's not to like, except for my clogged arteries and tightening pants. ;-) Thanks for the tip!

                            1. re: Claudette

                              Glad to hear it! I rarely give out the recipe but since you had exactly a dozen egg yolks, what better delivery system to our arteries than this leche flan?

                        2. re: sfkusinera

                          Perfect recipe, though the one change I would make would be to make the caramel sauce in a sauce pan and the pour it into cake pan. It seems like making caramel in the cake pan is the preferred technique among Filipinos, which always seems to lead to a burnt tasting sauce. With the handled sauce pan, at least I have more control over the cooking and temperature to prevent that.

                          1. re: JungMann

                            Yes, it's easy to burn if you're impatient and cranked the heat up. You have to use really medium low to low flame, and then have to really watch it and take it off the heat even with a few sugar crystals still left. I don't know if making it in the pan is the preferred technique amongst Filipinos -- my grandmother always used a separate pan -- but I saw a friend's dad melting the sugar in the pan and I thought it was a nice, lazy way to avoid washing one more messy pan. My grandmother calls me totally lazy. If I had stainless steel All-Clad I would probably use a handled pan. But it's also more practical for me, since I have 10 yr old dark calphalon anodized pots and with the dark color, it's difficult to see when color changes, so I was burning the sugar anyway.

                            1. re: sfkusinera

                              Just wanted to let you know that I made this recipe as outlined by sfkusinera, with the caramel made separately as suggested by Jung Mann. The result was wonderful. Thank you, thank you, thank you. We no longer have to wait for family parties for the most delicious leche flan!

                          2. re: sfkusinera

                            Thanks so much! I feel much akin to the Philippines...my dad was in Luzon and around during WWII. He loved your people, and they loved him. Some of the plantation owners wanted him to stay after the war and go into business with them! I am going to make your recipe this afternoon!

                          3. Pate choux-- for a batch of eclairs or bite-sized cream-puffs. Make a nice, thick pastry cream filling, chill it thoroughly and pump those perfect cavities full. Top some with powdered sugar, the rest with chocolate and enjoy!

                            1. Funny, I read this post and the art part of my brain kicked in before the food part and I thought tempra paint!

                              1. got any neighbors you don't like?

                                1. Custard for Trifle!

                                  1. For those inclined to savory rather than sweet, I recommend Avgolemono Soup. One of my all time quick and easy comfort foods.

                                    1. even though those yolks are now either long-since spoiled or used up (5 years) -- nobody said homemade noodles/pasta.

                                      4 Replies
                                      1. re: sunshine842

                                        Or Bebinca, Ávila yemas, Soft Yolk Ravioli .

                                        1. re: chefj

                                          All of these sound great......I am definitely a cook, scratch, just never got into homemade noodles/pasta. Since I am now retired, I certainly have the time to do so. Thanks!

                                          1. re: frostytread

                                            you'll be amazed at how easy -- and how good -- it is.

                                            1. re: sunshine842

                                              Thanks, Sunshine!