Words by: Family Farm Team
So you whipped up pavlova, and now you have a bowl full of egg yolks that you're not sure what to do with. Who knows...you might have just cracked open a whole carton of double yolks. Or maybe you made a light-as-air angel food cake and feel like you're playing devil's advocate, now toying with the idea of tossing the leftover yolks that you'll never find a use for. We're here to tell you one thing: don't toss those yolks! There are so many ways to utilize them in your cooking and baking. Once you've perused these sweet and savory ways to use up extra yolks, you'll never throw away a leftover yolk again.
Though butter plays an important role in the sauce, traditional hollandaise gets a lot of its richness and that silky smooth texture from egg yolks. This recipe calls for two yolks (along with a full two sticks of butter) and is pure luxury when drizzled atop eggs Benedict or your favorite roasted vegetables.
Zabaglione is a sweet Italian custard, usually served with fresh fruit. Here, it's a delightful topping for grilled peaches, pairing perfectly with the sweet, caramelized summer fruit. The recipe calls for two yolks, but the zabaglione can be doubled if you like your dessert extra saucy.
With their bouncy dough and sweet vanilla custard, these steamed dim sum buns bridge the worlds of sweet and savory. The custard requires a total of three yolks, which give it that telltale thick texture, velvety mouthfeel, and pale yellow hue.
Having extra yolks sitting around is a fantastic excuse to make this six-yolk pots-de-crème recipe (not that you need an excuse). It's luxuriously chocolaty and rich, laden with heavy cream, vanilla bean, and 55% chocolate.
Got yolks? It's time to put on your chef hat and take a whack at this beloved Italian dish: homemade pasta carbonara. Along with Romano and guanciale, the four extra egg yolks required in this recipe are your ticket to a creamy, emulsified sauce without the use of actual cream.
The strawberry-lemon filling in this pie is semifreddo style, which means semi-frozen. Similar to ice cream, it's cold and creamy, but not icy. That's partly thanks to the addition of four yolks, which help stabilize the mixture and keep the texture soft and silky.
If you're up to your neck in egg yolks, flan is one of the quickest ways to use them up. This classic leche flan is made with a whopping ten (yes, you read that right!) yolks, which, when combined with sweetened condensed milk and evaporated milk, transform into a deliciously dense, sliceable custard.
When you think about it, it makes sense that yolks and Meyer lemons are a total match. Like most citrus, Meyer lemons have the unique ability to "cut" the fat (which comes in the form of two extra egg yolks) in these creamy lemon curd tarts, while adding a hint of sweetness and floral notes to the dessert.
Chococlate mousse is a bit of a conundrum: it's light yet intense, each bite teeming with the rich flavor of cocoa. Yolks, of course, are the culprit. In this recipe, they're heated with heavy cream, chocolate chips, brandy, sugar, and butter to create the classic dessert you know and love.
October 24, 2019
November 18, 2019