Egg Yolks??

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Egg Yolks??

Postby Howie Hart » Tue Jul 15, 2014 9:23 am

Many recipes call for egg whites, such as the Chocolate Meringue Mousse that Robert recently posted, that calls for 8 egg whites. Not being one to waste something, what do you do with the yolks? Mayonnaise and Hollandaise come to mind, but what else can you do with several egg yolks?
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Re: Egg Yolks??

Postby Dale Williams » Tue Jul 15, 2014 9:49 am

Carbonara
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Re: Egg Yolks??

Postby Robin Garr » Tue Jul 15, 2014 10:11 am

Add one to a couple of whole eggs to make a richer omelet or scramble?
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Re: Egg Yolks??

Postby Howie Hart » Tue Jul 15, 2014 10:41 am

Good idea, Dale. Carbonara with home made fettucini. :)
Scrambed and omelets would work, too.
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Re: Egg Yolks??

Postby Jeff Grossman/NYC » Tue Jul 15, 2014 11:18 am

Souffle.
Ice cream.
Egg nog!
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Re: Egg Yolks??

Postby Carl Eppig » Tue Jul 15, 2014 11:21 am

Agree with your first ideas and Robin's!
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Re: Egg Yolks??

Postby Howie Hart » Tue Jul 15, 2014 11:48 am

I don't have an ice cream maker, but the eggnog would work.
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Re: Egg Yolks??

Postby Joy Lindholm » Tue Jul 15, 2014 12:28 pm

Lemon curd!
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Re: Egg Yolks??

Postby Robin Garr » Tue Jul 15, 2014 12:41 pm

Also, egg wash for a really golden brown, soft bread crust like challah.
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Re: Egg Yolks??

Postby GeoCWeyer » Wed Jul 16, 2014 12:24 am

Creme brulee, I have the opposite problem. I always have egg whites. Since I am allergic to cream of tartar it makes things difficult.
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Re: Egg Yolks??

Postby Bill Spohn » Thu Jul 17, 2014 12:02 am

Robin Garr wrote:Add one to a couple of whole eggs to make a richer omelet or scramble?



Yes - that!
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