Egg Whites/Egg Yolks master list!

Was just reading a post from D&DD who said she was avoiding doing meringues because of the need to use up the egg yolks. THought maybe we could have a list with all recipes/uses filed together. Shall I get the ball rolling? I would love you all to add some more!

Editing....have now raked together some of the ideas from the other threads and put them together. Then you just get the ideas, not whether anyone has egg allergy or getting the same ideas 3x.

Seems eggs can be quite flexible in their use, eggs can be used as yolks or whites in some instances, e.g. binding stuff together.

Extra Whites
Meringues

Pavlova

Can mix some egg white in with your whipped cream holds well!

egg whites freeze very well

Make macaroons.

baked alaska

coating. use them whenever anything needs to be floured, dipped in egg and covered in breadcrumbs (fish, escalopes etc.).

lemon meringue pie

face pack

for glue instead of using cellotape if your pushed.
I know that sounds a bit extravegant ,but if you have some old left over egg whites, thats one way of using it up.

Have you ever made egg custard ? All you need to remember is that four eggs set a pint of milk - so half a pint and two eggs, or four egg whites, plus some sugar.

bread and butter pudd

quiches

binding stuffing ingredients

Extra Yolks

HM Mayonnaise

can be added to scrambled egg or custard where white/yolk balance is less critical

can be added to hm pasta.

Key Lime Pie

added to the filling for stuffed baked potatoes

add to bechamel sauce to top moussaka or lasagna

Hollandaise sauce and Bernaise sauce use lots of egg yolks

bind shortcrust pastry

glaze pastry-I always thought it a waste of an egg when it said "glaze with beaten egg", now it's different. Egg yolk with a little water will do this.

egg yolks are good for conditioning hair, just rub in leave for 5 mins and rinse under cool water (or else it scrambles, and takes forever to pick out.)

Gold Cake:
3/4 cup sugar
3oz butter
3 egg yolks
1/2 cup milk
1 1/2 cups SR flour
Lemon essence

Beat butter and sugar to cream. Add egg yolks (well beaten), then milk and essence, then flour. Bake in moderate oven for 35 min.

enrich omelettes

chocolate moose (LOL!)

quiches

carbonara sauce .
5/6 eggs yolk,
single cream 5 tblsp or add more to taste
5 tbsp of parmesan cheese
Heat whisked eggs and stir in cream. Make sure you dont over heat this mixture, as you may get scramble eggs and also keep on stiring!take the pan off the heat just before simmering point mix the cheese in and serve with pasta.

Mix with left mashed over potato, and make into little patties and fry. Try varying this by adding grated cheese and/or cooked veg. Or make into potato croquettes, dipped in breadcrumbs and shallow fried or baked in oven.

Duchesse potatoes - add about 3 egg yolks to approx 1 1/2 lb mashed potatoes with some butter/marg. Place into piping bag. Pipe in small swirly circles (sort of thing) onto baking tray, brush with extra egg yolk and bake in hot oven for about 10 mins until golden brown.

Yorkishire puddings - use 6 eggs instead of 2 - they're climbing out of the oven when cooked! You could just use 2 eggs and add yolks. Same with cakes, ommelettes, scrambled eggs etc. - extra yolk won't hurt.


home-made Custard
600ml (1 pint) Milk
6-8 Egg yolks
50g (2 oz) Sugar
1-2 Vanilla pods

Split the vanilla pods lengthways scraping out the sticky seeds.
Bring the milk almost to the boil, remove from the heat and add the vanilla seeds and pod(s).
Allow to stand for 15 minutes to allow the vanilla to infuse the milk.
Place the egg yolks, sugar and in a bowl, beat until thick and creamy.
Remove the vanilla pod(s) from the milk and slowly beat into the egg mixture.
Place in a heavy based saucepan and cook over a low to medium heat (do not allow to boil) , stirring constantly, until the custard thickens. (If the custard becomes lumpy strain)
Serve hot or cold.

Home made ice cream - freeze the custard.

You can use them instead of one whole egg in any biscuit recipe.

with a little milk to make scones. makes them lovely and rich

Zabaglione , yum, yum (Italian dessert made of egg yolks, sugar and Marsala wine and served warm)

Ingredients
4 egg yolks
4 tbsp caster sugar
marsala wine

Method
1. Put the egg yolks and sugar in a large heatproof bowl and whisk with an electric hand-held beater until pale and thick. Add 4 half egg shells of marsala and sit the bowl over a pan of gently simmering water, making sure the water doesn't touch the base of the bowl.
2. Continue whisking until the mixture is pale and very foamy and has increased dramatically in volume - this will take at least 10 minutes.
3. Ladle into glasses and serve immediately.

More suggestions and recipes for left over egg yolks here:
http://www.gourmetsleuth.com/leftovereggyolks.htm
If your feeling lazy and if you have a dog, you can give them the yolk with a bit of milk. It's really great for their coat, makes it shiny and healthly.

Portuguese Custard Tarts (uses 3 egg yolks)
yummy!
recipe:
http://chocolateandzucchini.com/foru...opic.php?t=427

Eggy Toast!!

Whisk your egg yolks up with a bit of salt & Pepper and a little bit of milk or water and put in a shallow dish.
Carefully lay in a slice of bread and allow the egg yolk to soak in the bread. You will be able to repeat this with maybe 4 or 5 more slices. You will need a spatula or something to lift each one out carefully. Put a little olive oil/butter in a frying pan and let it get hot before putting in a couple of slices side by side. Few mins on either side ....... delicious!!


Creme Brulee... Or you can make the spanish equivalent, which is Crema Catalana.


Lemon Curd.