What to do with egg yolks?

[Islander]

Making gluten-free bread means I have 4-5 lovely egg yolks left over every time. Sure, I can make custard, but it would be nice to have alternatives.

Please suggest some. I will be suitably grateful.

[mlerose]

Mayonnaise?
Chocolate mousse?

[WednesdayAddams]

Mle beat me to it. Chocolate mousse is wonderful. You could also make French Silk pie.

[Zeener Diode]

Drink 'em. That's what Coach would tell me.


ETA:

[HongKongFooey]

Spaghetti Carbonara would be good.

[Tipsy Imperial Concubine]

Omelettes and frittatas, of course. Quiche. Ice cream. Pasta. Avgolemono soup: Greek Soup

Can you freeze them?

[Pansy]

Hollandaisse!

[SoylentPopTart]

Creme Brulee

Egg custard would be my backup! I guess they're kinda the same thing.

[Tipsy Imperial Concubine]

Creme Brulee...you win the thread! Drool.

[Jeff]

Buy some egg whites and make scrambled eggs!

[Zeener Diode]

Originally Posted by Madpansy

Hollandaisse!

I'll bring the asper-grass!

[SoylentPopTart]

Originally Posted by Jeff

Buy some egg whites and make scrambled eggs!

I like your can-do attitude. Keep that up and you'll go places, kid.


Weigh them, then freeze them and compare the weights. Report your findings to the Frozen Chickens and Mass thread.

[Andrew Jackson's Hair]

To yolks add milk, heavy cream, sugar, vanilla, nutmeg, cinnamon. Pour over stale/toasted bread cubes. Bake @ 325 for about an hour or until no liquid appears in response to a deep thumb press.

Bread puddin bitchez

[Islander]

Originally Posted by Andrew Jackson's Hair

To yolks add milk, heavy cream, sugar, vanilla, nutmeg, cinnamon. Pour over stale/toasted bread cubes. Bake @ 325 for about an hour or until no liquid appears in response to a deep thumb press.

Bread puddin bitchez

Not exactly gluten-free but thx anyway.

[Islander]

Thanks all. Gotta run, will be back to check later. Creme brulée sounds like a winner!

[wring]

I can be there by 7 z'at ok?

[Beadalin]

Chopped cooked egg yolks are tasty additions to tossed salad, empanadas and pastas (with olives and tomatoes and parsley and lemon).

But don't kid yourself, creme brulee is the way to go.

[blank]

Homemade Advocaat?

[Pirate]

Hollandaise sauce.

[Islander]

Thank you, my good and faithful friends, for all the suggestions.

Although I am no longer diabetic, I can remain that way only by carefully managing diet and physical activity. Alas, that excludes the recipes high in sugar that, of course, were the 5-star contributions to the thread. Goodbye, creme brulée, French silk pie, bread pudding, avgolemono, chocolate mousse. <snif>

I've made spaghetti carbonara, but that uses the whole egg. No problems there. It's the leftover yolks I gotta play with.

What remains are the hollandaise and the Greek soup. I'll definitely try the soup. I've made hollandaise before, but remind me: what's it good with, besides asparagus (which should be showing its lovely little green heads any minute now)?

[shamrock]

What about some home made Lemon Curd? Yum!

[Islander]

Looks yummy. Alas, once again, too much sugar.

[Smithish]

Originally Posted by Islander

I've made hollandaise before, but remind me: what's it good with, besides asparagus (which should be showing its lovely little green heads any minute now)?

Eggs Benedict!

I am surprised I am the first to suggest Egg Yolk Paint.

[shamrock]

Originally Posted by Smithish

I am surprised I am the first to suggest Egg Yolk Paint.

Wow. I had no idea you could do that. I'm going to have to remember that for the next time I make cookies. Thanks!

[Tamsen]

Originally Posted by Madpansy

Hollandaisse!

Ditto!

Great on other eggs or over Salmon.

[HongKongFooey]

Originally Posted by Islander

I've made spaghetti carbonara, but that uses the whole egg. No problems there. It's the leftover yolks I gotta play with.

It doesn't have to. I make the whole dish and then break the raw yolks over it while still hot and just before serving. The whites wind up in a meringue on the dessert or something. (Ironically, I commonly find myself with an excess of whites in the course of cooking.)

[GreyCloud9]

Originally Posted by HongKongFooey

It doesn't have to. I make the whole dish and then break the raw yolks over it while still hot and just before serving. The whites wind up in a meringue on the dessert or something. (Ironically, I commonly find myself with an excess of whites in the course of cooking.)

see! set up a partial egg exchange with HKF!

[JavaMaven1]

What about a nice garlic aoili? It's like a mayo, but use olive oil and a few cloves of garlic--excellent with veggies, roast beef, etc.

[Parthenokinesis]

Originally Posted by Islander

I've made hollandaise before, but remind me: what's it good with, besides asparagus (which should be showing its lovely little green heads any minute now)?

I ususally make a dinner of salmon, roasted purple potatoes and steamed asparagus when I do a Hollandaise. The sauce goes with everything on the plate (It's suprisingly good on the potatoes, i imagine it would be a good dip for french fries). i've also used egg yolks to do a bernaisse which went well with roast beef, and spiced mayo for chicken salad. Or you could experiment with different fat/oils and acids and spice and create Islanderaisse. Maybe coconut oil and lime juice, with some jerk seasoning. That might cure your bellyache.

[Islander]

Mmmm. More good ideas. Hey Curmudgeon, wanna swap yolks?


"Three giraffes walk into a bar...."

[Zeener Diode]

Originally Posted by Islander

"Three giraffes walk into a bar...."

[Islander]

What, you heard that one?

[Zeener Diode]

"... And the fourth walked around it."

Yep. Or something like it.

[HongKongFooey]

Youse guyz need a new yolk book.




I was going to suggest devilled eggs but you may then require an eggsorcist to get rid of them.

[Islander]

Next someone will call for sausage. This is going from bad to wurst.

[blank]

wurst I was afraid, I was petrified...

[HongKongFooey]

If you folks don't want to talk about eggs then I guess I should just beat it.

[Zeener Diode]

Wake me when it's ova.

[Mako]

Swedish eggs. Please note that this recipe might not be survivable.

Grate 1/2 lb cheddar and Red Leicester cheese into a 12" oven-proof bowl.
Create six shallow wells in the cheese.
Put the egg yolks in the wells.
Bake for 10-15 minutes at 180 degrees.
While this is happening, toast some thick-sliced bread.
Scoop the cheese and eggs onto the toast.
Eat.
Consult doctor.

[Zeener Diode]

Originally Posted by Mako

Swedish eggs. Please note that this recipe might not be survivable.

I'm not sure what to Mako this.

[Mako]

Originally Posted by Zeener Diode

I'm not sure what to Mako this.

Heh.

Oh heck. OP said that there's a gluten issue.

Okay - serve on a bed of...lard? Yeah. That'll work.

[Andrew Jackson's Hair]

Originally Posted by Islander

Not exactly gluten-free but thx anyway.

well you could go ahead and just use some of the gluten-free bread you're making, but i'd suggest just using some cubes of petty twat instead

[Islander]

Okay, today I made a lovely hollandaise.
Keep in mind that I am the only one who lives here. I was not expecting company.
I should have gotten smart when I saw that the recipe called for 1/2 cup of butter.
I made the sauce.
I cooked up a rather large lot of broccoli and cauliflower.
I poured half the sauce over half the veggies, ate them, went to book club meeting.



Came home two hours later, ate the remaining veggies and sauce.
Just shoot me, God, cuz my arteries are closing anyway.

Damn, that was good!

[Chacoguy]

Egg yolks aren't as funny as Knock-Knock ones.

[Islander]

Who's there?

[missred]

Islander, here's my mom's recipe for homemade custard that's fairly low in sugar. I've also tried this with Splenda (I'm diabetic too) and it works pretty well.

1 c. milk
2-3 Tbsp. sugar
3 egg yolks
1 tsp. vanilla
Sprinkle of ground nutmeg


Mix the milk, egg yolks, vanilla and sugar by whisk or mixer. Pour in a glass baking dish, approximately 8"X8" or a par baked pie crust. Bake @ 400F for 10-15 minutes then turn the oven to 300F until done (usually 20-30 minutes, depending upon the dish).

[Chacoguy]

Interrupting Cow.

[Islander]

Originally Posted by Mako

Heh.

Oh heck. OP said that there's a gluten issue.

Okay - serve on a bed of...lard? Yeah. That'll work.

AJH is right, I can use gluten-free bread if I really want that bread pudding.
I wonder...tapioca?

[Chacoguy]

MOO! MOO!

It works better verbally.






That's pretty funny that I got interrupted twice.

[Islander]

Damn! Y'all type too fast!!

I sorta like how the interruptions stepped in there, though.