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What to do with all these egg yolks?!?

I've got almost two dozen egg yolks on my hands after using the egg whites to make some macaroons. Do you have any ideas for what to do with all these egg yolks? I know I can make some ice cream with them, I know I can make some creme brulee, but what else is out there for me to make? Bonus points for anything that is more savory that I could serve for dinner.

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  1. I won't get bonus points, but I would consider making zabaglione.

    1. - flan
      - aioli
      - egg drop soup
      - ceasar dressing
      - pot de creme

      1. Oh, I saw something on Baking with Julia the other day that might be adaptable to your egg yoik overload. Just tried to find the episode blurb, but my pbs station doesn't show me the past.

        The "ingredient" of the show was puff pastry. After making the puff pastry, this chef made a savory layered tart. He used a springform pan with high sides. Draped a layer of puff pastry so that it formed like a pie dough. Meanwhile, Julia sauteed onions and garlic, and maybe some other herbs, and then added whipped eggs with some milk. This was cooked very slowly like scrambled eggs until they were just holding together. In another dish, they had cooked spinach which had been wrung of all water. They mentioned that frozen spinach would also work.

        First layer at the bottom was half of the egg, then a layer of spinach, then another of the egg, another of the spinach. This was topped with more puff pastry. They crimped the edges of the pastry together and then trimmed the excess. This thing looked wonderful.

        It was almost a strata, but not.

        1. G

          There was a thread about a year ago with this exct question and there were loads of great ideas. You may want to do a search on the home cooking board and see if it pops up.

          1. Ensaimadas. I make a filipino version, but they are originally from Mallorca, and are sometimes called "Mallorcas"--essentially a brioche paste but make it with all egg yolks, roll into thin rectangles about 4x10", spread with a thin layer of soft butter, roll up like a cigar and then roll in the shape of a cinnamon roll from the outside in and top with grated edam or gouda cheese and bake until golden brown. They work best in 4" molds, but you can also do them freeform on a baking sheet or make big ones in a cake pan. You can dust with powdered sugar if you like when they are done. Have cardiologist on speed dial.

            2 Replies
            1. re: David A. Goldfarb

              do you use yeast? if you do, a little proofing in between the last few stages of makeup can make for an even fluffier ensaimada.

              1. re: zorkd

                Yes, it's a yeast dough. I usually let the dough rise slowly overnight in the refrigerator to build up a stronger flavor, roll it when cool, and then give it another rising before baking them.