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What to do with egg yolks?

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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. Use coconut milk to make coconut pudding or custard.

    2 Replies
    1. re: greygarious

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

    2. 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

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

            1. re: Windy

              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!).