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Left over cracked eggs...

DebinD Mar 5, 2011 02:18 PM

I made an angel food cake today and have all the leftover yolks and a few misfires.....any suggestions for what to do with 14 egg yolks (a couple ruptured) mixed with 2 whites? I currently have them in the fridge in a ziploc screw cap container with a 0.25" layer of olive oil on top of them.

I was thinking the mix would be too rich for quiche. But maybe bread pudding? Noodles?

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    escondido123 RE: DebinD Mar 5, 2011 02:23 PM

    What if you beat them all together and then froze them in an ice cube tray. Then when you need some egg--like for meat loaf, meatballs and such--you could pull one of those out. Or grab a couple, mix with a whole fresh egg for rich scrambled eggs.

    3 Replies
    1. re: escondido123
      DebinD RE: escondido123 Mar 5, 2011 03:27 PM

      Ohhh -I'm intrigued! Will they freeze pretty well like that? And retain all their "binding" properties? How would I thaw?

      1. re: DebinD
        escondido123 RE: DebinD Mar 5, 2011 03:59 PM

        I was right and wrong on this. You can freeze whole eggs, but yolks alone are a problem because they get gelatinous. How about a couple of very rich pound cakes and a lot of homemade mayonnaise?

        1. re: escondido123
          greygarious RE: escondido123 Mar 5, 2011 05:46 PM

          Having learned the hard way, I can tell you that if you freeze shelled whole eggs, the yolks will become too solid to blend once thawed. You can whisk eggs, freeze, thaw, and use as usual for baking and cooking. They will bind normally. I understand that if you want to freeze yolks separately, you need to whisk either salt or sugar into them to keep them from becoming irreversibly solid.

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      Dave5440 RE: DebinD Mar 5, 2011 03:31 PM

      I'd mix with skim milk and make the quiche, or you could buy a carton of egg whites and do scambled or the quiche

      3 Replies
      1. re: Dave5440
        c oliver RE: Dave5440 Mar 8, 2011 09:40 AM

        You can buy egg whites? Learn something new every day!

        1. re: c oliver
          cheesecake17 RE: c oliver Mar 8, 2011 11:58 AM

          liquid egg whites are a big thing in the dieting world!!

          I would personally make a fritatta with some of the eggs- add a few more whites and some milk so it's not too heavy

          1. re: c oliver
            Dave5440 RE: c oliver Mar 8, 2011 07:14 PM

            Yes I only found out because my wife developed an egg allergy but it's to the yoke so this way she can still eat omlettes, personally I don't think it's an allergy as only canadian eggs cause the undesired results, If I buy eggs in buffalo she can eat them without any reaction.

        2. alkapal RE: DebinD Mar 5, 2011 04:07 PM


          1. Karl S RE: DebinD Mar 5, 2011 04:09 PM

            kugelhopf. very easy to make, in fact. I use this specifically when a break a container of eggs!


            1. Sensuous RE: DebinD Mar 5, 2011 04:29 PM

              Make french toast in the morning and carbonara tomorrow night!

              1. Jay F RE: DebinD Mar 5, 2011 04:32 PM

                Get enough lemons to turn them into lemon curd. Or make creme brulee.

                1 Reply
                1. re: Jay F
                  Emme RE: Jay F Mar 8, 2011 08:07 PM

                  this was gonna be my rec. i always end up with leftover yolks from daily cooking, and always keep lemons on hand to remedy that. i only use yolks in my curd recipe, so you're off to an excellent start :)

                2. mtoo RE: DebinD Mar 8, 2011 08:37 PM

                  Ice cream!

                  1. TropiChef RE: DebinD Apr 18, 2011 02:33 PM

                    Hollandaise sauce - over veggies and rice, Eggs Benedict...steak...... Or make flan..... with so many egg yokes you can probably make a few different things - just hope your cholesterol doesn't sky rocket :)

                    1. C. Hamster RE: DebinD Apr 18, 2011 03:03 PM

                      I've frozen egg yolks before. It can be done.

                      But you have to add either sugar or salt to them to prevent them from getting too gelatinous.

                      1. visciole RE: DebinD Apr 18, 2011 03:58 PM

                        Creme caramel.

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