Okay, I have 25 egg yolks saved from the wedding cake I made last week. I have NO idea what to do with them. Custard? Haven't made that in many years. I always throw away the yolks but this time I just couldn't. Suggestions please?? Thank you!

P.S. They're all in one container.

freezer bag omelettes...here's a video and instructions

http://www.wikihow.com/Cook-Zipper-Bag-Omelets

Lemon, lime and/or orange curd?

Or since it is that time of year, what about spritz cookies?

what about Creme Caramel? Creme Brulee? it is the season for family get togethers and holiday parties. You could make it as the dessert.

Gee! Curds never even entered my mind!! And I was thinking of making some to give as Christmas gifts this year.

Actually I've been down with a bad cold since the wedding Saturday. so I haven't thought much about anything significant.

Creme caramel?? What is this?

I'm not sure what creme brulee is either.

I'm a country bumpkin about some of this fancy sounding stuff. LOL

Creme Brulee is a custard, I think, that you get cold then you top it with sugar and caramelize the sugar. One of my fav desserts next to cheese cake, if it is made very well.

oh my Creme brulee and Creme Caramel are the delicious baked custard desserts. Creme Brulee means burnt creme in french. it is a firm custard that gets baked in a water bath. it gets served cold, just before serving you put a light coating of sugar on top and melt it with a blow torch and make it a deep amber. it hardens and you get to crack into it with a spoon. Creme Caramel it basically the same thing excpet for the fact you make the caramel on the bottom of the ramakin and you turn it out and a liquid caramel covers the custard base. Here's some more info for you.
Creme Brulee Video

What about going to the store and getting a quart of egg whites, and mixing half and half with your yolks? Then you won't be limited to just custards and puddings, but will have 25 whole eggs to use.

A ramakin is another name for a custard bowl/cup - the small pyrex bowls that you and I probably use for small measurements of flavoring, baking soda -- or even a small scoop of ice cream. Ramakins usually have straight up and down sides where the pyrex bowls are well - bowls.

Suze

Okay, well then mine are bowls. As long as the custard flops out of it clean, what else matters??

Freeze them and defrost as needed for a facial. Take a brush and paint the yolk all over your face, you can even go up to your bottom lashes, no harming your eyes, and let it dry. Then wash off with a face cloth. Your face will feel renewed and it's the best for younger looking skin!!

Okay, my original post was back in 09, and I don't remember what I did with those egg yolks. Now I have 24 hens and more whole eggs than I know what to do with. LOL I'm selling eggs and giving eggs away, but soon I may have up to 24 eggs a day. Today I'll scramble a few dozen and feed them back to the girls and the Little Dude (as my granddaughter named him).

Planning to make a coconut custard pie soon and making lemon curd this afternoon. Homemade lemon curd on a buttered toasted english muffin...............ummmm mmmm!!

Is there a cake recipe out there that uses egg yolks along, or extra yolks.

I'm not yolking around, I need ideas! LOL

((My family is getting soo tired of my egg yolk jokes. Fuddy duddies!!))

In the south I use up eggs in potato salad, especially after an easter egg hunt.

This is a great yellow cake recipe that uses only yokes! Very yummy!

http://allrecipes.com//Recipe/davids-yellow-cake/Detail.aspx

Whole eggs or yolks make great home made noodles.

http://allrecipes.com//Recipe/homemade-noodles/Detail.aspx

That is pretty much what I do. Except I use up about 5 or 6 eggs and about as much flour at a time. Cut your dough in to 5 or 6 piece and roll thin on well floured surface. Toss the dough circle out on tea towels tor clean table cloth to partially dry. I usually dump them on the dinning room table. (My grandmother would put tea towels on the back of kitchen chairs and hang the noodle dough over them.) When they are dryish -pliable but not sticky- stack them up and roll them like a jelly roll and slice evenly- thick or thin - your choice. Then scatter them out on the dinning room tablecloth to dry hard. Package in paper sacks- not plastic- if there is any moisture left in them they would mold in air tight plastic.

You can use them as soon as they are sliced or store in the pantry.

suggestion - 24 chickens is a lot of chickens. We used keep the our population at 12. You still have plenty of eggs and some to sell but not close to 2 dozen a day when they are laying well.

I like the omelet in a bag trick. Has anybody done this and can it be frozen. It is perfect for breakfast on the go.

And the facial idea - I may just try this.

And Creme brulee - yummmmm!

Your post brought back a childhood memory. My aunt made the most beautiful, tall, delicious chiffon cakes and people happily paid her five dollars for each back in the 1950s and '60s. Consequently, she had the egg yolk problem, too. However, her neighbor was an elderly Czech lady who liked to make homemade noodles. My aunt kept her supplied with yolks and in return was always gifted some of those noodles with which she made the best chicken soup in three counties. In my mind, I can still see the neighbor lady's wrap around porch with those noodles hanging in the sun to dry.
Good luck with your yolks and maybe you could try selling (or bartering) noodles, too .
BTW, it was that same aunt who instilled my affinity for cakes (and I put five yolks down the disposal this morning....LOL).

I forgot about this recipe. It uses 6 whole eggs. This is probably the very best cake recipe I have. I won a blue ribbon at county fair with this recipe over 30 years ago.

Champion Sponge Cake- Farm Journal Recipe

1¼ c. sifted flour
1 c. sugar
½ tsp. baking powder
½ tsp. salt
6 eggs, separated
1 tsp. cream of tartar
½ c. sugar
¼ c. water
1 tsp. vanilla

Sift together flour, 1 c. sugar, baking powder and salt.
Beat egg whites at high speed until frothy. Add cream of tartar. Gradually add
½ c. sugar, beating until stiff but not dry peaks form.
Combine egg yolks, water, vanilla and dry ingredients. Beat at medium high speed until thick and lemon-colored (about 4 minutes).
Gradually fold egg yolk mixture into egg whites. Pour batter into ungreased 10 tube pan.
Bake in 350° oven 45 minutes or until cake tests done. Invert tube pan on funnel or bottle to cool. When completely cool, remove from pan.