4 Artistic Methods to Use Up Your Leftover Egg Yolks

After making a lightweight, tacky soufflé or tangy, ethereal buttermilk waffles, I open my fridge solely to be confronted by the perilously stacked containers of egg yolks that did not get utilized in my egg white–centric cooking venture the day earlier than. Prior to now, I’ve left the yolks sitting in my fridge so long as I may, earlier than sheepishly tossing all of them within the trash. It is a horrible feeling. And actually, throwing away egg yolks is akin to tossing out liquid gold. Whereas they is perhaps too heavy and dense for some recipes, they offer different meals their velvety, wealthy style and texture. Listed below are a few of our very favourite methods to make use of up any and all egg yolks—you will by no means really feel like throwing them out once more.

Wealthy Savory Dishes and Sauces

Utilizing the next ratio of egg yolks to egg whites offers our traditional, go-to pasta its lovely coloration and delicate, wealthy taste. As soon as you have acquired the traditional pasta dough recipe down (it is super-simple, we promise), attempt your hand at this attractive ravioli full of a runny egg yolk. A hoop of creamy ricotta between the pasta and the yolk acts as a cushion, so the yolk does not break, whereas bringing the dish an exquisite steadiness of candy and salty.

I grew up consuming challah—a conventional Jewish braided bread—every Friday for Shabbat, and I’ve at all times cherished the heavy, wealthy texture it will get from loads of egg yolks. Our challah recipe requires a pair giant egg yolks, which give the bread a lightweight yellow tint and a mellow sweetness.

After I’m not within the temper for a giant cooking or baking venture, I take advantage of yolks to emulsify and richen all kinds of sauces. I whip up mayonnaise to go along with a pan of roasted greens, mix a super-quick hollandaise to pour over eggs, or make a foolproof béarnaise to blanket a medium-rare steak with asparagus and roasted potatoes on the aspect.

Creamy Custards

An egg custard was the primary dish I ever realized the right way to make. Making creme brûlée sounded spectacular to my 13-year-old ears, but it surely was easy sufficient that I may deal with it by myself. And that is how most egg yolk–based mostly custards are: easy, simple, and positive to impress visitors at your ceremonial dinner. Now that my cooking chops are just a little extra developed, I tackle different custards—easy and creamy butterscotch pudding, nutty roasted-buckwheat soba-cha, and after I neglect about bananas and so they get virtually too ripe, this creamy banana pudding is simply the factor.

Wealthy Ice Lotions

Having too many egg yolks available at all times looks like a very, actually good excuse to make ice cream. The yolks get blended into the ice cream base together with various proportions of milk, cream, aromatics, and sugar. I am notably keen on this jet-black sesame ice cream. Gentle-brown sugar enhances the deeply roasted sesame paste’s taste. After I’m craving just a little extra texture, I am going to churn a batch with bits of cookie crumbled in. I like the nice and cozy and comforting flavors of oatmeal cookie ice cream, and the buttery little bits of cookie crumb in every scoop of selfmade speculoos ice cream. And whereas most individuals neglect about gingerbread cookies for all however one or two months of the yr, I would gladly eat this gingerbread ice cream in any season.

Different Sweets

There are many different sweets that decision for that additional egg yolk (or 10) in your fridge. You could possibly attempt your hand at a wealthy, mellow French buttercream to complete any variety of decadent desserts. For those who’re attempting to impress somebody or simply deal with your self to a solo night of cake, it by no means hurts to make this moist satan’s meals cake. It takes one bowl, no mixer, and is sinfully simple to make.

March 2019