I have 6 egg yolks left after making A LOT of royal icing for the GB house extravaganza. I have read the other threads, what I was wondering was, could I make yorkshire pudding with just egg yolks! I am thinking that the white causes them to rise, and just yolks might result in a hot mess.any thoughts!
fec2003,
Dec 22, 10:30pm
I don't know how well they would rise. Most of the yolk is fat, so it would definitely make them heavier. If it was me, I'd make a proper custard and either use it or freeze it into a nice, homemade icecream.
This is how I make Yorkshires and they never fail:
Take a cup - a teacup or mug, but stick to the same one.
One cup/mug plain flour One cup/mug whole milk One cup/mug eggs HALF cup/mug ice-cold water Pinch salt and pepper.
Mix well until any lumps are gone. (Sieve if necessary) Leave to rest in the fridge for 30 minutes. Use a jug to pour into your baking tins/tray, which have been heating in a very hot oven for about 10 minutes, ensuring the oil/dripping is smoking hot. Bake at the same heat (220C) for ten minutes, then turn the heat down to 180C for a further 10 minutes. The Yorkshires should be light, puffed up and a gorgeous golden colour.
fallenangel2107,
Dec 23, 12:46am
Buy Aunt Bettys from the freezer at your supermarket
tjman,
Dec 23, 3:47am
Sorry, no good for yorkshire pud.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.