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Uses for extra eggs yolks...

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Hi everyone,

I'll be making a souffle and a pavlova tomorrow night, and plan to begin experimenting with macarons in the near future. Needless to say, I'm anticipating a lot of extra egg yolks. So I'm turning to you all for some suggestions on what to do! The only recipe that comes to mind that uses more egg yolks than whites is my trusty galette crust recipe - but there's only so much of that I can make. Any other suggestions please? Both savory and dessert are welcome.

Thanks!

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  1. Make lemon curd. Actually you can make curd with any citrus fruit, but you'll have to adjust the sugar for sweeter versions. So, so delicious.

    This Alton Brown recipe looks similar to the one I make:

    http://www.foodnetwork.com/food/recip...

    He also has suggestions for how to use it, but it's so delicious on toast that I rarely use it any other way.

    1. There are lots of options for dealing with extra egg yolks, and an apparently common problem. See this earlier thread for a multitude of solutions:

      http://www.chowhound.com/topics/515628

      1 Reply
      1. re: janniecooks

        Many thanks - lots of good suggestions to be found if only I had looked!

      2. Make homemade mayonnaise - you'll never go back! Ruhlman has a great method:

        http://blog.ruhlman.com/ruhlmancom/20...

        4 Replies
        1. re: scorpioscuba

          It's funny you should post this suggestion as I used Ruhlman's post just last night to make mayonnaise, my first attempt. Everything was going great, had a very creamy mayonnaise until a bit less than a quarter cup of oil remained. By then I was really really tired of whisking, so I figured what the h***, I'll just dump in the rest off the oil all at once. Big mistake as I'm sure you know (why I thought my fatigue and good luck at that stage would trump Ruhlman's instructions is a very good question!). Of course it broke. You must never add oil in more than a thin stream. The mayonnaise mantra. Bears repeating: never add oil in more than a thin stream!

          1. re: janniecooks

            This happened to me once making aioli, and you can rescue it. Basically you have to start with new egg yolks and then add the broken mixture to the new yolks, and add a little extra oil to get the ratio right. It's not much different from starting all over again, but at least you don't waste the ingredients from the first go-round.

            Another use is hollandaise sauce. Same principle as mayo but you add melted butter instead of oil. Use on asparagus, eggs benedict, etc. Yum!

            1. re: bella_sarda

              Thanks for the tip. After mine broke I went back to Ruhlman's site and his tip for broken mayonnaise was: slowly whisk the broken sauce into another bowl containing just another teaspoon of water! It didn't make sense to me to try that, I thought I had read somehwere that you could whisk it into another yolk, but Ruhlman said.....

              So the website is obviously in error. I didn't follow the instructions I read there, by the way, I just disposed of the sorry sauce. But next time, though hopefully there won't be a next time, I'll use your tip, bella!

              1. re: janniecooks

                Mine broke within the first few minutes. It was way too soupy. So I did follow Ruhlman's instructions of re-whisking it into a teaspoon of water and it truly worked like a charm. But you are correct bella...no more than a thin stream!!

        2. Custard sauce. I just had the same problem. Then I couldn't use all my custard sauce! I have frozen it so will let you know if it survived that process.

          1. See if you can track down Jacques Pepin's first (co-authored) book in English--_The Other Half of the Egg_. It has all kinds of recipes for only egg whites or only yolks.

            I occasionally have this problem, and I usually make a rich custard based ice cream or ensaimadas (also called "Mallorcas"), which use a pastry that is essentially a brioche paste in the shape of a cinnamon roll, but the recipe I use calls for 40 egg yolks. I usually make a quarter of a recipe, which makes one big ensaimada of around 8 inches or about six "individual" sized ones (more like two person sized--about 4 inches in diameter). You can find this recipe in an excellent Philippine cookbook called _Cocina Sulipena: Culinary Gems From Old Pampanga_ by Gene Gonzalez.

            1. Hollandaise sauce! Or as my DDs used to say when they were small, HOLIDAY sauce. It is rich (as is anything made with egg yolks and fat) but so delicious on asparagus, artichokes, broccoli, Eggs Benedict, a ton of other ideas. If you have tarragon vinegar, make some Bearnaise sauce, heavenly on grilled or roasted meat. The Joy of Cooking, Fannie Farmer, all have great recipes. If you need one, give a shout.

              1. I see that David G. has made this suggestion but I second ice cream. While I am making it I think, geez this is so much work for a product that I could buy for a few dollars. When i eat my results, i think, no amount of effort would be too much to get this stuff. Homemade (or any small batch) using a nice custard base is insanely good.

                1. Beat the yolks (lightly salt & pepper if desired), spread into a pan, and lightly brown over medium heat. When the top just barely sets, flip & brown the other side. Cool and slice into thin strips.
                  Freeze for future use as a garnish for salads, stir fry, sushi roll (kim bop), or any dish that would benefit from an egg garnish.