egg yolks overload!
- jeniyo Sep 9, 2009 03:51 PM
I am going to bake very large wt. cake for 40+ ppl with swiss buttercream frosting this week. I've counted and i'll be using around 30 egg whites. which means, the by products will be 30 egg yolks (!)
i know i can set aside 5 or 6 of them for a pint of ice cream but what else can i do with it that is equally delectable?
do you have something that uses just yolks?
or can i package them in 5's and freeze them?
or should i make a batch of pastry cream, pudding or cremebrule and freeze? how does it hold up? lemon curd?
eggy bread or rolls?
I keep seeing cookbooks that say you can freeze yolks, but I've never had any luck. They always develop a funny hard skin that's impossible to break up. I've tried removing it, but then there's very little yolk left. Maybe if you pressed some plastic wrap directly on the yolks so less air touches it, but I'm not sure.
I would make a big batch of lemon curd and freeze that. It'll be much better than frozen yolks.
A lot of Asian breads use a lot more egg yolks than their European counterparts. Maybe look up Chinese bakery rolls or Japanese cheesecake recipes. I've done Chinese bakery rolls int he past and they're fine in the freezer, but I don't have a recipe handy.
interesting. perhaps i can just whisk in 2 tbl of sugar to each container and freeze. i can pull them out for when i need to make ice cream...
i'll do some lemon curd and creme brulee as well and see how well that freezes.
Whip some of them together, spread thin in a pan over medium low heat, lightly brown on both sides.
Cut the resulting sheet(s) into thin strips and use for garnish in soups, salads, stir fries, noodle dishes, or in rice and seaweed rolls, wraps etc.
The cooked strips freeze very well for future use.