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What would you do with...

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cookie44 Jun 22, 2009 06:00 PM

...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. Quine RE: cookie44 Jun 22, 2009 06:09 PM

    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
      c
      cookie44 RE: Quine Jun 22, 2009 06:10 PM

      Thanks - no need for further replies.

      1. re: cookie44
        Ima Wurdibitsch RE: cookie44 Jun 22, 2009 06:27 PM

        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
          c
          cookie44 RE: Ima Wurdibitsch Jun 22, 2009 06:45 PM

          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
            s
            smtucker RE: cookie44 Jun 22, 2009 06:55 PM

            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
              c
              cookie44 RE: smtucker Jun 22, 2009 06:57 PM

              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
                s
                smtucker RE: cookie44 Jun 22, 2009 07:06 PM

                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
              s
              smtucker RE: cookie44 Jun 22, 2009 06:57 PM

              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
            chef chicklet RE: cookie44 Jun 24, 2009 09:29 AM

            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. h
          HillJ RE: cookie44 Jun 22, 2009 06:34 PM

          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
            c
            cimui RE: HillJ Jun 22, 2009 07:24 PM

            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.

          2. Sam Fujisaka RE: cookie44 Jun 22, 2009 06:42 PM

            Mayonaisse!!!! ! Lots. Great!

            4 Replies
            1. re: Sam Fujisaka
              Quine RE: Sam Fujisaka Jun 22, 2009 06:59 PM

              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
                t
                tzurriz RE: Quine Jun 22, 2009 07:08 PM

                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
                  s
                  Sharuf RE: tzurriz Jun 23, 2009 06:07 AM

                  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.

                  1. re: Sharuf
                    t
                    tzurriz RE: Sharuf Jun 25, 2009 10:24 AM

                    Oh excellent! Thank you! :D

            2. Quine RE: cookie44 Jun 22, 2009 07:15 PM

              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
                Caralien RE: Quine Jun 23, 2009 05:54 AM

                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
                  Quine RE: Caralien Jun 23, 2009 04:18 PM

                  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
                    yamalam RE: Quine Jun 23, 2009 04:27 PM

                    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
                      s
                      smtucker RE: Quine Jun 23, 2009 04:38 PM

                      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
                        Caralien RE: Quine Jun 24, 2009 06:44 AM

                        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. JungMann RE: cookie44 Jun 23, 2009 06:51 AM

                    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
                      lynnlato RE: JungMann Jun 23, 2009 06:59 AM

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

                      1. re: lynnlato
                        JungMann RE: lynnlato Jun 23, 2009 08:09 AM

                        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. ssgarman RE: cookie44 Jun 24, 2009 07:24 AM

                      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
                        Caralien RE: ssgarman Jun 24, 2009 07:34 AM

                        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
                          ssgarman RE: Caralien Jun 24, 2009 07:46 AM

                          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
                            Caralien RE: ssgarman Jun 24, 2009 08:23 AM

                            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
                              Sam Fujisaka RE: Caralien Jun 25, 2009 05:53 AM

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

                              1. re: Sam Fujisaka
                                JungMann RE: Sam Fujisaka Jun 25, 2009 11:38 AM

                                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
                          s
                          smtucker RE: ssgarman Jun 24, 2009 07:48 AM

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

                          1. re: smtucker
                            ssgarman RE: smtucker Jun 24, 2009 08:02 AM

                            Who knew egg yolks to morph to existentialism so seamlessly!

                            1. re: ssgarman
                              FoodFuser RE: ssgarman Jun 25, 2009 06:52 AM

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

                              "Hell is other yolks".

                        3. haggisdragon RE: cookie44 Jun 30, 2009 11:36 AM

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

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