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What to do with egg yolks?

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lisaf Apr 17, 2011 04:11 PM

I separated several eggs for a meringue (it's Passover time), and am now left with yolks. What to do with them? I don't eat dairy products so Hollandaise or Bearnaise sauce not really options. Other thoughts or ideas?

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  1. greygarious RE: lisaf Apr 17, 2011 04:39 PM

    Use coconut milk to make coconut pudding or custard.

    2 Replies
    1. re: greygarious
      e
      escondido123 RE: greygarious Apr 17, 2011 04:52 PM

      Store them in water overnight and tomorrow morning add them to a couple whole eggs for very wonderful scrambled eggs.

      1. re: escondido123
        j
        JamesPapa RE: escondido123 Apr 17, 2011 05:06 PM

        The Dog.

    2. j
      jessinEC RE: lisaf Apr 17, 2011 06:19 PM

      I had this issue when I made an angel food cake. I found a lemon curd recipe that uses 8 yolks. It tastes great (but no better than my usual recipe). It's on epicurious: http://www.epicurious.com/recipes/foo...

      If you don't have 8 yolks, you could probably divide the recipe in half (or whatever).

      Note: I didn't make the cake, so I can't tell you if it's any good (although you obviously wouldn't be trying it now anyway).

      1 Reply
      1. re: jessinEC
        j
        jessinEC RE: jessinEC Apr 17, 2011 08:16 PM

        Shoot, sorry, just re-read and saw that you don't eat dairy. I don't either -- but the rest of my family loved the lemon curd!

      2. t
        tall sarah RE: lisaf Apr 17, 2011 06:24 PM

        Homemade egg pasta.... with mostly or all yolks, it will be divine & very rich.

        1. goodhealthgourmet RE: lisaf Apr 17, 2011 08:54 PM

          i'm sure there are plenty of non-Hollandaise and non-dairy ideas here:
          http://chowhound.chow.com/topics/651277
          http://chowhound.chow.com/topics/525617
          http://chowhound.chow.com/topics/418759
          http://chowhound.chow.com/topics/535987
          http://chowhound.chow.com/topics/501513
          http://chowhound.chow.com/topics/646168
          http://chowhound.chow.com/topics/550335
          http://chowhound.chow.com/topics/623569
          http://chowhound.chow.com/topics/683693
          http://chowhound.chow.com/topics/276925
          http://chowhound.chow.com/topics/491971

          1. Windy RE: lisaf Apr 17, 2011 09:03 PM

            Home-made mayonnaise

            1 Reply
            1. re: Windy
              GardenFresh RE: Windy Apr 18, 2011 09:00 AM

              I second the mayo idea. I have a recipe for spiced nuts that uses 2 egg whites as the binder, so I always make my mayo at the same time with the extra 2 yolks (and lots of garlic and lemon zest, yum!).

            2. m
              MellieMag RE: lisaf Apr 18, 2011 11:14 AM

              I made an angel food cake a few weeks ago and make pound like sponge cakes in a couple of loaf pans with the yolks. Then me being someone who likes to play, I took one of the sponge cakes,cut it into slices,then cut the slices to resemble French fries,brushed them with butter and put them in the oven on a cookie sheet to toast and brown. Sprinkled them with sugar, lined a fry basket with a paper towel , put the "fries" in the basket with a small bowl of ketchup (red tinted confectioner's sugar icing a little on the thin side). Then served it to my niece's kids who didn't quite know what to make of them but I thought it was a cute idea.

              1. lilgi RE: lisaf Apr 23, 2011 06:26 PM

                Made these today with a bunch of leftover egg yolks from semifreddo:

                http://www.alwaysorderdessert.com/200...

                1. m
                  Marniee RE: lisaf Apr 23, 2011 06:44 PM

                  This site has recipes for using from 1 to 8 egg yolks.

                  http://www.fortysomething.ca/2010/04/...

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