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What would you do with...

...a dozen egg yolks?

My husband doesn't manage his ingredients well and made something leaving me 12 egg yolks to work with. Best way you can think of to use them? Bonus points if you can use all 12!

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  1. This has been covered in threads on chow before....oh yeah and the what do I do with a dozen egg whites, as well. Maybe a chow match making service is needed? :-)

    8 Replies
    1. re: Quine

      Thanks - no need for further replies.

      1. re: cookie44

        I don't know about that... sometimes the older threads aren't that visible when searched.

        I'd make creme brulee (a double batch) and surprise my friends with it.

        1. re: Ima Wurdibitsch

          Thanks - it was more an overabundance of caution lest i get reprimanded for not viewing previous posts. I had searched actually but the threads I found inly turned up things like lemon curd, ice cream, etc.

          I should have stated I was hopeful for some savory options...I'm not sure a quiche, frittata or similar would work well with only yolks but maybe something in that neighborhood. Husband likes to leave me random ingredients but hates to eat sweets at home!! ( and I wouldn't want to eat it all myself...well, I would but I shouldn't)

          1. re: cookie44

            The quiche recipe I have been using lately uses 5 eggs, 3 with whites, 2 without. I expect you could push it into the 2 with whites, 3 without. So, you have 12 egg yolks.... add 8 complete eggs plus the milk/cream and you could make 4 quiche. They freeze really well. Some could be made in muffin tins as an easy to grab breakfast. If you want the amount of milk per quiche, I can grab that for you.

            1. re: smtucker

              This sounds great actually; it is only the two of us so I like that you indicated I can make smaller ones that freeze well. Although I cook quite a bit, egg dishes are not one of my specialties so I'm a little out of my element. But really should be more familiar with egg dishes...

              1. re: cookie44

                Okay. Have the recipe in front of me, and my memory was a little faulty. The recipe calls for 2 whole eggs, plus 2 yolks, but I have been making it with the 5 eggs.

                For each five eggs, 1 cup of heavy cream and 1 cup of whole milk, 4 ounces of cheese, 8 oz ham or bacon. 1/2 teaspoon salt, pinch of yellow mustard, pinch of freshly grated nutmeg and some white pepper.

                I almost never use the ham or bacon. Instead I sub leftover asparagus, wilted and drained spinach. I understand that crabmeat is good.

                When making the quiche for an elderly relative, I use the full fat cream and milk, when making it for myself, I reduce the amount of cream and milk and add some skim milk.

                And finally, don't be tempted to make this in a blender. For some reason, it just never sets correctly. A whisk or fork seems to be the best tool for the job.

            2. re: cookie44

              a few could go into an Avgolemono [Greek egg drop soup.] There is a nice version on sara moulton's web site.

          2. re: cookie44

            Oh but sure we need to reply! There are new members that bring their ideas and thoughts not to mention those of us that have been around for a little while, and are constantly seaching new recipes., I have a hard time finding old threads, they're useful too.

        2. Flan
          Creme brulee
          A facial
          egg yolks thicken any sauce
          French toast, just add milk, vanilla, etc.

          In my house we've been known to make egg paint for craft projects :)

          So-put those yolks to good use!

          1 Reply
          1. re: HillJ

            egg yolk tempera is a great idea... it's really lovely to paint with.

            if this suits your tastes, you could also make preserved salty egg yolks (chinese style) or mix with satay for a dipping sauce while eating hot pot.

            1. re: Sam Fujisaka

              Mayonnaise , hollandaise, Bearnaise etc etc. Challah, egg bread, potato bread, custards..either savory or sweet, egg yolk rich omlettes. Heck if you are a fan of Rockie movies, drink them! :-)

              1. re: Quine

                I'd make hollandaise. Mmmm. Poached salmon with either sauteed spinach or roasted asparagus, drenched in hollandaise. Cholesterol be damned, I'd enjoy every morsel. Oh, and if I had leftover hollandaise, it goes great over poached eggs on toast for breakfast.

                1. re: tzurriz

                  Make cold hollandaise sauce.

                  Cold hollandaise sauce: make some hollandaise. Let come to room temp. and mix with half as much sour cream and mustard to taste. This stabilizes it and it can be refrigerated. Good with cracked crab; cold asparagus; artichokes.

            2. Any one notice how using "leftover" ingredients,.gives ya way more leftovers? And if you really did a cost analysis, you just spent way more than it cost ya to throw it out?

              5 Replies
              1. re: Quine

                Assuming that you had the other ingredients on hand, the cost should be negligible.

                From a waist perspective, I agree that it could cost more. :)

                1. re: Caralien

                  But that is not cost analysis, which woudl also include, the cost of your time (labor) cost of production, like how much electric, gas, etc, storage costs.

                  Throw out 12 leftover egg yolks cost $1.50 and 5 mins at most, of time.
                  Make quiche, or fritatta, or hollanaise, buy something to serve it with, mayo...storage of same yeah > $1.50 and 5 minutes.

                  Even if it costs you $5, to use $1.50 of leftover goods...is that a savings?

                  1. re: Quine

                    Yes! Because you can eat it! And then you can post here about your new leftovers, and make something else delicious. And eat it!

                    1. re: Quine

                      Why of course it is a savings! Now when they have a quiche craving, dinners are sitting right in the freezer. For me, these frozen pre-made meals mean I don't have to go out to eat on "those" nights. So, at $30/person average to eat out, for every $4 spent "saving" my leftovers, I am saving $24 per person, per frozen meal.

                      [No, I didn't use a calculator. Too busy thawing my quiche! :-) ]

                      1. re: Quine

                        I've converted my husband into a happy leftover person, in part b/c it's not simply the same food reheated. I'd probably make flan, mayonaise, or hollandaise with extra eggs.

                        The cost for throwing out perfectly usable goods versus heading to the store to buy new food which would then still be driven home:
                        (time+gas[car]+cost of new food) + preparation (time+gas[stove])

                        is more than simply preparing what I have:
                        (time+gas[stove])

                        therefore, by using what I have at home, I save
                        (time+gas[car]+cost of new food)

                        and have value added gain because the food tastes good and I'm not being wasteful

                        alternately, by not ordering food to be delivered, I save
                        (time waiting for food+cost of delivered food+disappointment knowing that I could have made a better meal)

                  2. I would make tocino del cielo, but if you want to go the savory route, bone marrow custard is sounding mighty tempting right now.

                    2 Replies
                    1. re: JungMann

                      You MUST tell me more about bone marrow custard? Just those three words together sound heavenly!

                      1. re: lynnlato

                        I think this should be as simple as whipping marrow into the custard base and serving with a lightly dressed salad or parsley, shallots and pomegranate seeds.

                    2. I have your solution. Endless Deviled Eggs.

                      1. Purchase another dozen eggs, and six pack of High Life.
                      2. Hard boil, remove yolks, refrigerate.
                      3. Now use your current yolks to make Deviled Egg filling.
                      4. Turn on baseball, football, or golf, eat dozen Deviled Eggs, Drink 6 Tall Blondes (High Life's).
                      4. In 1 week, you simply cannot let the 'new but old' yolks go bad. Start over at step one.
                      5. Repeat process forever for an excuse to always eat a dozen Deviled Eggs every weekend.

                      No need to thank me. You're welcome.

                      Steve

                      8 Replies
                      1. re: ssgarman

                        How does one hardboil yolks which have been separated from the whites & shells? Poaching?
                        (I don't mean this to sound snarky; I really don't know).

                        1. re: Caralien

                          Caralien...ahh the inability for type-written word to carry the subtelty of sarcasm! Just a fun post. But, I have committed myself to using the word 'snarky' today during a conversation!

                          1. re: ssgarman

                            SS: It so happens that I do eat eggs almost daily and was reminded that there remain an infinite number of ways I haven't prepared them.

                            I think I'll try separating egg yolks simply to see how many I can poach into hard boiled eggs yolks at once (perhaps in soup?). But then I'll be stuck with leftover egg whites. Thus the cycle continues.

                            Edit: I managed 5 yolks in 500ml of broth, and they're good, albeit misshapen (the rest of the dozen would have fit if the pan were larger). Now I really do have to figure out what to do with the 5 whites.

                            1. re: Caralien

                              Mabe beat the yolks together slightly and tie up in a tight plastic wrap ball and dunk in simmering water.

                              1. re: Sam Fujisaka

                                Yema has a somewhat similar consistency to devilled egg yolks. Perhaps whipping the yolks with creme fraiche over a double boiler might yield good results.

                        2. re: ssgarman

                          This is an "Egg No Exit" to be sure. Satre might be smiling down on you.

                          1. re: smtucker

                            Who knew egg yolks to morph to existentialism so seamlessly!

                            1. re: ssgarman

                              Said the leftover egg yolks in Sartre's fridge (sensing impending doom, by rotation out):

                              "Hell is other yolks".

                        3. parmigiano reggiano pots de creme!!!!!. Drool.
                          Aioli!!! Yum!
                          Fois gras creme brulee!!!! Oh my heart!