What To Do With Left Over Egg Yolks

Baking By chrisrich Updated 11 May 2006 , 9:57am by MikeRowesHunny

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chrisrich Posted 2 May 2006 , 3:25pm
post #1 of 18

When you have a recipe that calls for egg whites, what do you do with the left over yolks?
I mean, other than throw them away, of course!

I know that eggs are relatively inexpensive, but it still seems like such a waste, esp. when you have a recipe that calls for a lot of egg whites!

17 replies
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MikeRowesHunny Posted 2 May 2006 , 3:29pm
post #2 of 18

you can make creme patissere (sp?) with them - a fabulous thick custardy type filling - it's really very good!

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chrisrich Posted 3 May 2006 , 2:03am
post #3 of 18

Do you have a recipe for this?

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Zamode Posted 3 May 2006 , 2:07am
post #4 of 18

Have scrambled eggs the next day! Add a splash of milk to the yolks!

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alimonkey Posted 3 May 2006 , 2:08am
post #5 of 18

I love to make lemon or lime curd! It's great as a filling for cakes, either by itself or mixed with buttercream, or as a filling for tarts. It's also really good spread on Ritz crackers!

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mmdd Posted 3 May 2006 , 2:11am
post #6 of 18

My mother suggested scrambled eggs, but there's not many of us in this house that like eggs, so.....

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Crimsicle Posted 3 May 2006 , 2:28am
post #7 of 18

I like key lime pie, so I put them in the freezer in bags of 4. I've got a lifetime supply at this point, I think. icon_smile.gif

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Doug Posted 3 May 2006 , 2:30am
post #8 of 18

french vanilla ice cream!

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craftermom Posted 3 May 2006 , 2:33am
post #9 of 18

I whip up a batch of noodles sometimes - I hate to throw them out, too!

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Cubsfan85 Posted 3 May 2006 , 5:18am
post #10 of 18

Last time I made meringue buttercream I put them in a small plastic container and put them in the freezer. I have no clue how long they are good for though?

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Ironbaker Posted 4 May 2006 , 1:14am
post #11 of 18

I also use them for lemon curd, especially if I'm making a white cake. I did that last week and it was delicious! The recipe I use if from Rose Levy Beranbaum's site for The Ultimate Lemon Bar (which is really good!)All it takes is 4 yolks, 3/4c of sugar, 3oz. of fresh lemon juice, 2 tsp. of lemon zest, 4 tbsp of butter and a pinch of salt. Here are her instructions:



In a heavy non-reactive saucepan, beat the yolks and sugar until well blended. Stir in the lemon juice, butter and salt. Cook over medium-low heat, stirring constantly (be sure to scrape the sides of the pan), until thickened and resembling hollandaise sauce, which thickly coats a wooden spoon but is still liquid enough to pour. The mixture will change from translucent to opaque and begin to take on a yellow color on the back of a wooden spoon. It must not be allowed to come to a boil or it will curdle. Whenever steam appears, remove the pan briefly from the heat, stirring constantly, to keep the mixture from boiling. When the curd has thickened, pour it at once into the strainer. Press with the back of a spoon until only the coarse residue remains. Discard the residue (or enjoy it as a treat-it tastes great). Stir gently to mix in the zest sitting in the bowl.

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an_g3la Posted 4 May 2006 , 1:25am
post #12 of 18

we make a dessert called leche flan. you add milk to the yolks and put it in caramel lined pan.. then in a steamer or bake it...sweet and creamy icon_biggrin.gif

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cupcakequeen Posted 4 May 2006 , 1:25am
post #13 of 18

The following is taken right from:
http://whatscookingamerica.net/Eggs/FreezingEgg.htm

Eggs can be frozen, but not in the shell. It's best to freeze eggs in small quantities so you can thaw only what you need. An easy way to do this is to put them in an ice cube tray. Once frozen, transfer them to a freezer container and label. As with any frozen food, it is best to thaw eggs in the refrigerator and use them as soon as they are thawed. Only use thawed eggs in dishes that will be thoroughly cooked.

Here are some easy instructions for freezing eggs:


Whole Eggs: To freeze whole eggs or yolks crack them into a bowl and gently stir to break up the yolk somewhat. Try not to incorporate air into the eggs. Label the container with the date and the number of eggs. They can be kept frozen for a year, and should be thawed in the refrigerator the day before you intend to use them.


Egg Yolks: To inhibit yolks from getting lumpy during storage, stir in a 1/2-teaspoon salt per 1-cup of egg or yolks. If using for desserts, use 1-tablespoon sugar or corn syrup per 1-cup yolks or whole eggs. Label the container with the date and the number of egg yolks. Use up extra egg yolks in recipes like sauces, custards, ice cream, yellow cakes, mayonnaise, scrambled eggs, and cooked puddings.


Egg Whites: Raw egg whites do not suffer from freezing (cooked egg whites are very rubbery). No salt or sugar is needed. Break and separate the eggs one at a time, making sure that no yolk gets into the whites. Pour into trays and freeze until firm. Label the container with the date and the number of egg whites. Use up extra egg whites in boiled frostings (i.e., 7-minute frosting), meringue cookies, angel food cake, white cakes, or meringue for pies.

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playingwithsugar Posted 4 May 2006 , 1:56am
post #14 of 18

Creme patisserie is the same as pastry cream. Custard fillings also use egg yolks. Sponge cakes are made with egg yolks. As mentioned before, lemon or key lime curd for pies or fillings.

Still too many - freeze them. I freeze mine in ice cube trays, as was mentioned, but I do not add the salt. I have never had any problems with them.

Theresa icon_smile.gif

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subaru Posted 4 May 2006 , 2:07am
post #15 of 18

LEMON MERINGUE PIE!!!!!!!!! My favorite!!!

Oh, yeah, just leave off the meringue. Just as good!

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MikeRowesHunny Posted 4 May 2006 , 7:30am
post #16 of 18

Creme Patissiere

INGREDIENTS:

* 6 large egg yolks
* 1 large egg
* 3/4 cup + 2 Tablespoons sugar
* 3 Tablespoons cornstarch
* 3 Tablespoons all-purpose flour
* 3 cups whole milk
* 3 Tablespoons unsalted butter
* 2 teaspoons vanilla extract

PREPARATION:

1. Mix together the egg yolks, egg and 2 tablespoons of the sugar.

2. Add the cornstarch and flour to the egg mixture and using a whisk, mix until smooth and pale yellow. Set aside.

3. Combine the milk and remaining 3/4 cup of sugar in a saucepan. Set it over med-high heat and stir until the milk begins to steam.

4. Whisking constantly, add half of the hot milk to the egg yolk mixture and stir until smooth.

5. Pour the combined mixture back into the saucepan and bring to a boil, whisking rapidly to prevent any scorching.

6. Remove from the heat and stir in the butter and vanilla.

7. Transfer the pastry cream to a bowl, cover the surface with plastic wrap and then put into the refrigerator and allow to chill well before using.

8. If not using immediately, transfer the mixture to an airtight container. It may be stored up to 3 days before using. Stir well before use.[/u]

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wyatt Posted 11 May 2006 , 8:20am
post #17 of 18

Bonjovibabe ~ I used your recipe yesterday in an effort to do something with all the egg yolks I had. I have never attempted anything like this before and I have to say, it was successful!!!! WOW! What a great flavor "custard". I am making my first wedding cake tomorrow and will use the creme patissiere filling (I had so many yolks, I tripled the recipe) icon_surprised.gif I'll probably be filling just about everything we eat with creme patissiere until it's gone! icon_lol.gif Thank you!

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MikeRowesHunny Posted 11 May 2006 , 9:57am
post #18 of 18

I'm glad you liked it! I used it to fill some of the profiteroles in my French Wedding cake (in my photos - along with the horror story lol!), and everyone loved it! I think because it is so thick it will hold well in your normal wedding cake. Why not fill everything with it - it's so yummy - or you could just eat it straight out of the bowl icon_rolleyes.gificon_surprised.gifthumbs_up.gif . Can't wait to see your finished cake.

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