| 1 | What can I make with them please, I dont want to waste them. ta. teddy147 - 2014-12-22 14:31:00 |
| 2 | teddy147, have you made a pavlova? If so, I suggest topping your pavlova with a citrus curd made with the egg yolks. :-)) Edited to add.....For more ideas try doing a search here on the Recipes MB using egg yolks as the Keywords and Last year as the Date posted option - you'll find a number of earlier threads re the same topic. :-)) Edited by 245sam at 2:35 pm, Mon 22 Dec 245sam - 2014-12-22 14:34:00 |
| 3 | 245sam wrote:
teddy147, have you made a pavlova? If so, I suggest topping your pavlova with a citrus curd made with the egg yolks. :-)) yes Ive made 2 of them, Im not keen on a eggy taste which curds seem to have, but thankyou 245sam. teddy147 - 2014-12-22 14:36:00 |
| 4 | teddy147 wrote:
yes Ive made 2 of them, Im not keen on a eggy taste which curds seem to have, but thankyou 245sam. Are you making trifle? If so, and you don't notice the "eggy" taste in custard, use some or all of the egg yolks in a custard for your trifle.
Maybe the reason that you find curds to have an "eggy taste" is because your recipe has insufficient juice and/or zest - an orange or lemon curd-topped pavlova (with or without cream) is IMO a taste-treat. 245sam - 2014-12-22 14:49:00 |
| 5 | ice cream lindanz - 2014-12-22 15:47:00 |
| 6 | Nigella has a recipe on her website for a sponge cake using 8 yolks. I made it the other day and the family enjoyed it. Not light and fluffy as a sponge usually is but more cakey. It would be good to use in the base of a trifle, I thought if I ever made it again. jenben1 - 2014-12-22 19:11:00 |
| 7 | i make cusard (using Annabelle Langbeins recipe) - usually for the top of trifle and merginues duckmoon - 2014-12-22 19:49:00 |
| 8 | Three or four of them could make a batch of mayonnaise.
And the other 3 or four could make shortcake for louise slice or apple pie. Edited by ange164 at 8:00 pm, Mon 22 Dec ange164 - 2014-12-22 19:59:00 |
| 9 | I love egg yolks! Christmas morning breakfast. Break three eggs carefully into a non stick saucepan with a very generous hunk of butter on a medium to low heat. Don't scramble them. Move them around gently with a wooden spoon as the whites begin to set. Turn down the heat to low.
Then add 4 of your yolks. When warmed, only then do you break the yolks and scramble them quickly and serve on hot brown/Vogel's toast (buttered for me - Lurpak only) whilst still very moist. Serve with the obligatory bacon, cooked tomato and mushrooms of course.
Don't add milk or whisk up beforehand. Repeat on Boxing Day to use up the other 4... (serves 2 people) socram - 2014-12-22 22:06:00 |
| 10 | Creme brulee nom nom madelahaye - 2014-12-23 14:45:00 |
| 11 | I usually do creme brulee (use Jamie Oliver recipe which always works for me though I usually cook them longer - no eggy taste - keep the temp very low). Though Portuguese custard tarts are very yummy so sometimes do those. . Getting canele molds for Christmas so my egg yolks will be used up making canele for the next while. gennie - 2014-12-23 19:19:00 |
| 12 | Devide into three portions and freeze for bikies next year. lilyfield - 2014-12-23 21:39:00 |
| 13 | good use of yolks bev00 - 2015-12-24 00:41:00 |
| 14 | The member deleted this message. bev00 - 2015-12-24 00:41:00 |
| 15 | Chocolate mousse. Yum. franken1 - 2015-12-24 05:37:00 |
| 16 | Make scrambled eggs for lunch rainrain1 - 2015-12-24 07:55:00 |
| 17 | hi teddy...im guessing im too late but this is my custard recipe for my trifle...its to die for Trifle custard
1 cup of custard powder
1 cup of sugar
3 cups of milk
300ml of thickened cream
2 teaspoons of vanilla
4 egg yolks
Combine custard powder and sugar in pan and gradually stir in the milk, stir constantly over heat until mixture boils and thickens, remove from heat and stir in thickened cream, vanilla and egg yolks, cool to room temperature before using in trifle.
My hints: start mixing the milk in before it gets too hot, do not heat on high – med temp is best, when it starts to thicken take off the heat and beat it hard its firm so you need strong arms, add cream first to cool it a wee bit when eggs go in beat fast so as to not cook the egg first motorbo - 2015-12-24 08:48:00 |
| 18 | Egg yolk custard put into a bowl
6 egg yolks,
1/3 cup of cornflour, whisk in
1 cup of milk.
set aside. Put in a saucepan
1 & 1/4 cups of whole milk,
2 tsp vanilla
sprinkle over the milk
2/3 cup of sugar
Do not stir, put on stove and watch for it to simmer. Add a little hot milk into the cold, while whisking, maybe half, then pour it back into the saucepan, return to the heat. I turned my element down by 1/4.
stir with a wooden spoon until it is nice and thick. This custard sets real fast, as soon as I noticed it thickening I removed it from the stove, kept whisking while it finished cooking. Much like the cartons of custard pickles7 - 2016-11-20 23:40:00 |
| 19 | Cherry ripple ice-cream
Ingredients
2 1/2 cups (625ml) thickened cream
250g spreadable cream cheese
1 cup (250ml) milk
8 free range egg yolks
1 cup (220g) caster sugar
3 Arnott's Butternut Snap cookie biscuits, crushed
Cherry ripple
500g fresh cherries, halved, stones removed
1/3 cup (75g) caster sugar
1/4 cup (60ml) water
1 teaspoon almond essence
Method
To make the cherry ripple, place the cherries, sugar and water in a saucepan over medium heat. Cook, stirring, for 2 mins or until sugar dissolves. Increase heat to medium-high. Cook, stirring occasionally, for 6-8 mins or until cherries soften and mixture reduces by half and thickens. Set aside to cool.
Process the cherry mixture in a food processor until smooth. Add almond essence and process until combined.
Combine the cream, cream cheese and milk in a large saucepan over medium-low heat. Bring just to a simmer and remove from heat.
Use an electric mixer to beat the egg yolks and sugar in a large bowl until thick and pale. Gradually stir in the cream mixture, in batches, until combined. Pour into a clean saucepan and place over low heat. Cook, stirring, for 8-10 mins or until custard coats the back of a spoon. Set aside to cool.
Add half the cherry ripple and stir to combine. Pour into a shallow metal container. Cover with foil and place in the freezer for 3 hours or until firm.
Roughly break up the ice-cream with a metal spoon. Transfer to a food processor and process until smooth. Return half the ice-cream to the metal container and add half the remaining cherry ripple. Gently swirl to create a marbled effect. Repeat with remaining ice-cream and cherry ripple. Cover with foil and place in the freezer for 3 hours or until firm.
Preheat oven to 180C. Line a baking tray with baking paper. Spread the biscuit crumbs over the lined tray. Bake for 5 mins or until lightly toasted. Set aside to cool.
To serve, scoop the ice-cream into serving bowls and sprinkle with the biscuit crumbs. valentino - 2017-11-19 16:10:00 |
| 20 | bump bev00 - 2018-11-12 00:13:00 |
| 21 | teddy147 wrote:
What can I make with them please, I dont want to waste them. ta.
If you do not want to eat them then their best use is always as a very gentle and efficient hair shampoo! uli - 2018-11-12 17:39:00 |
| 22 | uli wrote:
If you do not want to eat them then their best use is always as a very gentle and efficient hair shampoo! FTW. Eggs are bad for you if eaten. trogedon - 2018-11-12 17:41:00 |
| 23 | trogedon wrote:
FTW. Eggs are bad for you if eaten.
Are they now?
Luckily we haven't died out as a species then because eggs were eaten since hunter gatherer times as far as I know. uli - 2018-11-13 10:51:00 |
| 24 | bump bev00 - 2019-11-12 23:25:00 |
| 25 | https://www.splendidtable.org/story/americas-test-kitchen-si
mplifies-salt-cured-egg-yolks
Great on salads. jan2242 - 2019-11-13 10:05:00 |
| 26 | Custard like pies.
Custard, Key Lime Pie, Crack Pie, etc. or Creme Brûlée I do like the savory idea in previous comment of mayonnaise. wheelmann - 2019-11-13 10:25:00 |
| 27 | Lemon honey/curd. Lemon [any citrus really] meringue pie. voyager4 - 2019-11-14 13:55:00 |
| 28 | Egg Yolk Sponge
Beat together 3-4 egg yolks and ½c sugar. Add ¼c boiling water and beat again.
sift and add 3oz flour, 1oz cornflour, 1tsp baking powder and a pinch of salt.
Bake 180º in a loose bottom tin |
