Leftover Egg Yolks
| # | Post |
|---|---|
| 1 | What can I do with them? I have four to use chooken1 - 2013-02-01 18:15:00 |
| 2 | Mayonnaise, Hollandaise, custard, ice cream, lemon curd, short pastry, crème brulèe. davidt4 - 2013-02-01 18:30:00 |
| 3 | Sponge cake.....when I make a pav I always use the yolks to make a sponge for a cake or as trifle sponges. lindylambchops1 - 2013-02-01 19:19:00 |
| 4 | Egg Yolk Sponge dollmakernz - 2013-02-01 22:05:00 |
| 5 | ..........and they freeze....... punkinthefirst - 2013-02-01 22:07:00 |
| 6 | dollmakernz wrote: I'm about to make this sponge. Can anyone tell me how long is cook time? TIA. jia5 - 2013-09-28 11:23:00 |
| 7 | 20-25mins approx...Do the touch test after 20 Edited by rainrain1 at 11:40 am, Sat 28 Sep rainrain1 - 2013-09-28 11:38:00 |
| 8 | poach them for breaky or on a steak for dinner ..! thornton1961 - 2013-09-28 12:21:00 |
| 9 | jia5 wrote: pickles7 - 2013-09-28 12:35:00 |
| 10 | Whoo hoo, wow I just made this sponge. I have never been able to make sponges, turned out great and was yummy. Edited by jia5 at 2:33 pm, Sat 28 Sep jia5 - 2013-09-28 14:32:00 |
| 11 | Use the egg yolks to make a curd-type topping for on the pavlovas - although I haven't actually done this myself I have enjoyed both orange and lemon curd toppings on pavlovas. Hope that helps. :-)) Quote245sam (38 ) 10:12 am, Thu 18 Nov #2 You could just have it as very rich custard without the burnt top if you wanted, too (though I love the crunchy sugar) Quoterosathemad (461 ) 10:23 am, Thu 18 Nov #3 Quotebuzzy110 (73 ) 4:43 pm, Thu 18 Nov #5 Foodtown magazine ZABAGLIONE -uses 6 egg yolks at a time!! Into the top of a double boiler put in: Whisk for about 10 mins until thick and frothy (when drizzled should fall in ribbons and thickly coat the back of a spoon). Remove from heat and cool to room temperature. Serve warm or chilled. They show it served like mousse in glasses, but also suggest pouring over cakes or icecream! Sounds delish! posted by bisloy Quotebuzzy110 (73 ) 4:47 pm, Thu 18 Nov #6 1 cup sugar Put the butter, sugar, rind and juice into a little jug and cook on HIGH/100% power for 1-2 minutes, until the sugar has dissolved. Mix and gradually add to beaten egg and egg yolks, stirring well. Return the mixture to the jug and cook on MEDIUM/50% power, stirring every minute until the mixture thickens, 3-5 minutes. The mixture will thicken more as it cools. Quotebuzzy110 (73 ) 4:48 pm, Thu 18 Nov #7 Melt 2T butter posted by angie117 Quotebuzzy110 (73 ) 4:50 pm, Thu 18 Nov #8 4 yolks posted by paynta1 Quotebuzzy110 (73 ) 4:53 pm, Thu 18 Nov #9 4 egg yolks Method bev00 - 2013-12-27 00:35:00 |
| 12 | This one from Sarah Turpitt, kam04? The recipe can be found at:- CUSTARD TART (aka Torte del Nonna) Pastry: Rub the butter into the flour and sugar, then make a well in the centre and add the egg yolks and lemon zest. Work the ingredients together until to make a smooth, soft pastry dough. Wrap the pastry in clingfilm and rest in the refrigerator for at least 30 minutes. Custard: Split open the vanilla pod, scrape out the seeds and infuse in a saucepan with the milk. Quote bev00 - 2014-06-22 19:25:00 |
| 13 | easier - raw yolk mixed into pasta or rice or as a yolk dip with meats. to assist the batter when doing fish and chips. Edited by rayonline_tm at 9:12 pm, Sun 22 Jun rayonline_tm - 2014-06-22 21:12:00 |
| 14 | Ask the person who recently asked what to do with leftover eggwhites. lol paora-tm - 2014-06-22 21:26:00 |
| 15 | annabel langbeins custard - yummy duckmoon - 2014-06-22 21:34:00 |
| 16 | Marlborough food writer Jan Bilton tested this recipe from a Christchurch cafe for The Foodtown Magazine. Meshino's custard square (vanilla slice) 2 sheets puff pastry 1 1/2 cups each: milk, cream 60g butter 1 teaspoon pure vanilla essence 3/4 cup sugar 1/2 cup each: cornflour, water 6 egg yolks Icing sugar Preheat the oven to 180°C. Bring the milk, cream, butter, vanilla essence and sugar to a simmer in a saucepan. Combine the cornflour and the water to make a smooth paste. Stir into the milk mixture together with the egg yolks. Stir over low heat, until thick. Cool completely. Line an 18cm x 18cm cake pan with plastic film. Trim the cooked pastry sheets to fit the cake pan. Place one sheet on the base. Spread the filling over the pastry. Top with the second sheet of pastry. Refrigerate overnight. Slice and serve dusted with icing sugar. Makes 8 pieces. Edited by cookessentials at 10:43 am, Fri 6 Sep Quote Quote Quote Quote bev00 - 2014-09-06 23:30:00 |
| 17 | Take a look at mine over there <<< just put in custard square. These are truely beautiful so easy but just remember to double the custard quantity. Made with sour cream. Delish, Devine. Would love to hear your feedback if you make. Everyone asks me for this receipe. jaybee6 - 2014-09-15 21:49:00 |
| 18 | Excellent excuse to make rich brioche... http://leitesculinaria.com/71162/recipes-sarabeth-brioche.ht or maybe pasta carbonara... http://www.taste.com.au/recipes/24827/pasta+carbonara Or thinking outside the square (and stepping out of the kitchen) what about a face mask... http://healthmunsta.hubpages.com/hub/Egg-Yolk-Face-Mask-Reci or a hair treatment... http://www.womansday.com/style-beauty/beauty-tips-products/8 Yummy and beautiful. :) sampa - 2014-09-16 07:30:00 |
| 19 | saving - a great resource bev00 - 2015-09-16 22:32:00 |
| 20 | and again bev00 - 2016-09-15 22:39:00 |
| 21 | bump bev00 - 2017-09-15 01:40:00 |
| 22 | Just add a couple of whole eggs and scramble them or make an omlette crazynana - 2017-09-15 12:34:00 |
| 23 | punkinthefirst wrote:
Yolks don't freeze well. They just become a big lump. If you want to freeze them, beat them with a little milk and either sugar or salt, and then you can actually cook with them. 2bit - 2017-09-16 00:20:00 |
| 24 | ** bump ** autumnwinds - 2018-09-11 23:30:00 |
| 25 | I fry them and have them in a sandwich yummy! forucci - 2018-09-17 15:48:00 |
| 26 | bump bev00 - 2019-09-15 00:55:00 |
