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What do you do with l'ftover egg yolks?

post #1 of 26
Thread Starter 
I've never used a recipe that calls for just egg whites b/c I can't stand the thought of wasting the egg yolks.

Does anyone restore the egg yolks in the refrigerater once you have used the egg whites? I was thinking of searching for a recipe that calls for egg yolks only. That way they won't go to waste.

What do you think?
post #2 of 26
I don't have any ecipes, but I'd love some. i agree with you. i hate wasting stuff!
My drug of choice is FROSTING!
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My drug of choice is FROSTING!
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post #3 of 26
i don't like the yolks anyways so it's not hard for me to see them land in the garbage... the only way i'll eat them is in deviled eggs... yumm...
~the big day~
july 23, 2005
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~the big day~
july 23, 2005
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post #4 of 26
I use them for cream pies, like chocolate or coconut cream....my husband doesn't like meringue anyway, so when I use egg white for something else I use the yolks and make a cream pie....I'm sure there are probably other uses.....my Melt In Your Mouth Sugar Cookies call for just egg yolks too so sometimes I make those...all these recipes can be found in the New Better Homes and Garden Cookbook, the 75th Anniversary Edition.
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post #5 of 26
The filling used to make German Chocolate Cakes call for just the yolks!!
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Whatever you do, do with all your heart!
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post #6 of 26
Thread Starter 
Cindy
Do you mind sharing your sugar cookie recipe?
post #7 of 26
mostly custard or yellow cakes, just if there's only one or two, I just add it along with the whole eggs in any recipe
post #8 of 26
You could make tiramisu. Or you could add the extra yolks to meatloaf and meatballs.
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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post #9 of 26
There's a reason why a lot of sponge cakes have cream fillings. icon_lol.gif

Pastry creams and custards are great for using leftover yolks. I wouldn't freeze them, though. I think you can make a cheesecake with just the yolks, too.

Alternately, you can do a ingredient search on allrecipes.com for stuff to use them in. http://search.allrecipes.com/recipe/ingadv.asp

Hope this helps!

Illy
post #10 of 26
Great suggestions guys! And good question AgentCB. Egg yolks are all cholestoral so I don't use them. When I make the meringue BC I just chuck them...but pasty cream sounds like a yummy idea! I'll have to do a recipe search!
post #11 of 26
Cheesecake!!!! That's what I do...

But mostly I buy the real egg white product that you purchase in the cardboard container (like the milk cartons from days gone by). 1/4 cup per egg called for in the recipe.
post #12 of 26
snicker doodles but you can only make so many cookies sometimes I cook them and give them to the dog they are supposed to be good for the dogs coat
post #13 of 26
Thread Starter 
Thanks everyone for all the advice and help. Now I know what I will do with them.

You guys are wonderful!
post #14 of 26
OR--on a different vein--you could always use them for hair conditioner or a facial! It's really wonderful for your hair and skin. LOL!

I have actually tried it a while back and it really felt great.

Lisa
post #15 of 26
Quote:
Originally Posted by cupcakequeen

Great suggestions guys! And good question AgentCB. Egg yolks are all cholestoral so I don't use them. When I make the meringue BC I just chuck them...but pasty cream sounds like a yummy idea! I'll have to do a recipe search!



We're talking cakes here, swet, high crab, and covered in a mixture of fat and sugar. And you're concerned about egg yolks? The yolk is where all teh nutrients are.
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