left over from making a pavlova for tomorrow nights family Christmas dinner - what things could I make with them, usually I just throw them out
barloo,
Dec 21, 3:41am
quiche, custard, open toasted sandies
cgvl,
Dec 21, 3:41am
use them to make custard or add 2Tbs water to them and make an omelete or scrambled eggs. Make a rice pudding or bread and butter pudding, mix the egg yolks with the milk before pouring over rice or bread and butter. Beat them up with water and milk and make french toast ... sprinkle with cinnamon and sugar or maple syrup.
olwen,
Dec 21, 3:44am
Mayonnaise or lemon curd.
buzzy110,
Dec 21, 3:46am
4 egg yolks will make a double sweet short pastry recipe. I then chill and roll out and put into pie dishes and freeze. When you want a dessert and can't be bothered making and rolling pastry you have a convenient, homemade pie bottom. Defrost for one hour, put in a blind and bake it till mostly cooked then go for it.
You can make lemon or chocolate tart, fruit pie (pre-cook the filling) with meringue, or anything else you might want to cook in an open pie. conversely, you can roll out a top to fit and freeze separately. Then it is so convenient to make a fruit or sweet pie.
dragonzflame,
Dec 21, 3:48am
You can just freeze them. Sometimes you get a recipe that's yolks only (mmmm hollandaise). Apparently ice cube trays work well, I'd just use a plastic container and write how many are in there.
duckmoon,
Dec 21, 7:12am
Nigella Chocolate Trifle - google is your friend
male_timaru,
Dec 21, 7:41am
Really nice thick creamy custard mix if you add those! ! lol
pickles7,
Dec 21, 7:59am
cheese cake and pav go together... that is a most delicious way to use all of the egg... lol... . . In the search function , on your left , Write ... pickles7... on the key word member space, and scroll down to ... anytime ... on the date posted, . You may find what you are looking for there
bernice1,
Dec 21, 8:09am
make hollandaise for eggs benedict on Xmas morning. Creme brulee or creme caramel for alternative desserts.
ellie04,
Dec 21, 9:27am
Ooohhh lemon meringue pie! ! !
fisher,
Dec 22, 4:04am
eggnog... .
fruitluva2,
Dec 22, 4:06am
As ellie04 states or add to pumpkin pie or plum tart.
uli,
Dec 22, 4:06am
Hair shampoo :)
gaspodetwd,
Dec 22, 4:10am
chocolate creme anglaise (custard). And bananas. Ahhhhh.
helen65018,
Dec 22, 4:13am
Or if all else fails feed them to a dog!
slinkimalinki,
Dec 22, 4:32am
lemon curd. then you can mix it ith the cream to go on the pav...
cookessentials,
May 17, 9:08am
The cream patisserie in this recipe uses extra egg yolks. Profiteroles with chocolate liqueur sauce
75g butter, chopped ½ teaspoon salt ¾ cup (180ml) water ¾ cup (110g) plain flour 4 eggs
Creme patissiere 2¼ cups (560ml) milk 1 vanilla bean 6 egg yolks 2/3 cup (150g) caster sugar ½ cup (75g) plain flour
Chocolate liqueur sauce 100g dark chocolate, chopped 30g butter, chopped 1/3 cup (80ml) cream 1 tablespoon Grand Marnier or Cointreau
Note: Can be prepared a day ahead. Fill the choux puffs close to serving and reheat the chocolate sauce.
METHOD
Preheat the oven to moderately hot (200°C). Combine the butter, salt and water in a medium saucepan; bring to the boil, stirring, until the butter is melted. Add the sifted flour and stir vigorously over the heat until the mixture leaves the side of the pan and forms a smooth ball.
Transfer the mixture to the small bowl of an electric mixer. Beat in the eggs, one at a time, beating until the mixture is thick and glossy before adding the next egg.
Drop rounded teaspoons of mixture about 4cm apart on lightly greased oven trays. Bake in a moderately hot oven for about 15 minutes or until choux pastry is puffed. Reduce the oven temperature to moderate (180°C), bake for a further 10 minutes or until browned and crisp.
Make a small slit in base of choux puffs to allow steam to escape. Return puffs to a moderate oven for about 10 minutes or until dry. Cool to room temperature. Cut a small hole in base of puffs.
Just before serving, place the creme patissiere in a piping bag fitted with a 1cm plain tube; fill the puffs with the creme patissiere. Serve drizzled with chocolate liqueur sauce.
For the creme patissiere, bring the milk and vanilla bean to the boil in a medium saucepan; remove from heat, stand 10 minutes. Remove vanilla bean. Whisk egg yolks and sugar in a large bowl until thick and creamy. Whisk in the sifted flour, then gradually whisk in the milk. Return the mixture to the saucepan; cook over a low heat, whisking constantly, until the mixture boils and thickens. Simmer, whisking constantly, for two minutes. Remove from the heat, transfer to a bowl.
Cover the surface with plastic wrap; refrigerate until cold.
For the chocolate liqueur sauce, combine the chocolate, butter and cream in a small pan, stir over a low heat until the chocolate is melted. Stir in the liqueur.
Unfilled puffs suitable to freeze. Chocolate liqueur sauce suitable to microwave.
jaybee2003,
May 17, 10:20am
Gold Cake. Makes a lovely golden coloured cake using leftover egg yolks.
3/4 cup sugar, 75g butter, 3 egg yolks, 1/2 cup milk, lemon essence, 1 1/2 cups SR flour.
Cream butter and sugar. Add well beaten egg yolks, then milk and essence, lastly adding flour. Bake in moderate oven for 35 min.
snapit,
May 17, 11:13am
Here is another use for egg yolks uses 2 rather nice. http://www.ecook.co.nz/index. php/page/recipedetail/pi_recipe id/87
bisloy,
May 18, 10:02am
Caramel custard for the op of your pav - have a gander at trademecooks
niffer13,
May 18, 8:46pm
I make a lemon curd & put on top of pav. Just use grated lemon rind, juice, sugar & yolks. Thicken in microvwave. Taste & add more juice or sugar. I get Gr8 comments from my pavs. Makes a sweet & sour taste. Very yummy!
ferita,
May 18, 8:49pm
Put each yoke into a shot glass and serve with roas potatoes or hot chips as a dipping sauce. Yum as
cookessentials,
May 23, 12:14pm
bumping for someone asking
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