what can i do with left over egg yolks?!?

beezy

you could make 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.

elona

Home made ice cream - freeze the custard.

Add an egg yolk for extra rich pastry.

maryb

I'm having a big family lunch this weekend and I'm making raspberry pavlova (egg whites) and coronation chicken (egg yolks for the mayonnaise)

great partnership

Swan_2

I usually make 'Key' Lime Pie when I've made meringues

(I have to confess I lost my original recipe & this is the closest I've found)

Key Lime Pie

this is a recipe for "real" Key Lime pie, it should not be green and it does not have a soft "pudding" texture. the filling gets its pale yellow color from the egg yolks that are the main ingredient, & the texture is a "firm custard", be careful that you don't over-bake the pie or it will be "rubbery". for best results use fresh Limes, not bottled juice. this is a very simple recipe and only takes a few minutes to prepare and 12 minutes to bake.


16 digestives crushed
3 tablespoons sugar
4oz margerine or butter
4 large or extra large egg yolks (could mean 6 medium )
1 14 ounce can sweetened condensed milk
4 fl oz fresh lime juice
2 teaspoons grated lime peel, green portion only
Whipping cream for garnish (optional)


mix the digestives, sugar & butter & press them into a 9" pie plate. bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. place on a rack to cool
use an electric mixer and beat the egg yolks until they're thick and turn to a light yellow, don't over mix. turn the mixer off and add the sweetened condensed milk. turn speed to low and mix in half of the lime juice. once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks

competitionscafe

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

AussieLass

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.

tootles_2

As long as you do not have young children you can make the egg yolks into mayonnaise,

Put them in a bowl and add about half a teaspoon of mustard, whisk with an electric mixer and gradually add a good quaility olive oil, it will go very thick and creamy looking, if it gets too thick add just a little hot water, only a few drops to slacken it a bit, then whisk in salt and pepper and vinegar to taste, take it slowly adding the oil as its very easy for it to split and seperate, make sure you have wisked in the oil well before adding the next lot. Caanot remember the exact amounts but think two egg yolks will take in about 10 fluid ozs of oil

If you are unsure just use two egg yolks to start with and put the others in a bowl cover with a litlle water and put in the fridge, when you want to use them drain the water off and use as you want.

16011996

they are also excellent rubbed in your hair (when damp) as an intensive conditioner. rinse off after 20 mins with luke warm water, or else they scramble!!

pol

You could always freeze them for later. Whisk with either salt or sugar and freeze, making sure they are labelled with which you used.

Str4berr3

Carbonara; (Hope I spelt it right)

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.


Pronto!