What to do with egg yolks?

Off the top of my head, the first thing I can think of is buttercream frosting composed of a creme anglaise and Italian meringue. If you decide to whip up a cake, I can give you the recipe.

hollandiase

Bearnaise sauce

You could make those little macaroon-like things that you see all over St Emilion, I can't remember the name. They had the same problem in the old days when they fined the wine with egg whites, so they made these egg-yolk little cakes that are incredibly rich.

Mayonniase!!

PH

Creme brulee

Vanilla chiboust

Chuck 'em. Your heart will thank you.

Creme Brulee. With a nice Sauternes. You know you want it!
It's funny, I usually have the opposite problem.

Creme brulee, custard, or flan.
They'll also thicken and enrich other sauces.

Interesting so many creme brulee responses - I have always thought to use whole eggs for creme brulee or any baked custard for that matter. I thought yolk-only custard (like Een's creme anglaise) wouldn't set enough, even baked in a bain marie.

I'll have to try it with just egg yolks.

Squirreljam, the recipes I used in school and have used for work have either consisted of egg yolks and a small amount of whole egg or yolks only. The yolks only recipes typically call for a very small amount of gelatin.

Thanks, all, for the great ideas! I think I work out enough to "sin" with these, BTW, indybob, but I appreciate the sentiment!

I'm thinking eggs benedict on Sunday morning sounds pretty duuuurn tasty!

quote:

The yolks only recipes typically call for a very small amount of gelatin.

the brulee recipe I use is simply
egg yolk
sugar
heavy cream
vanilla

quote:

Originally posted by winebibber:

quote:

The yolks only recipes typically call for a very small amount of gelatin.

the brulee recipe I use is simply
egg yolk
sugar
heavy cream
vanilla

Yes.

quote:

Originally posted by BRR:
Thanks, all, for the great ideas! I think I work out enough to "sin" with these, BTW, indybob, but I appreciate the sentiment!

I'm thinking eggs benedict on Sunday morning sounds pretty duuuurn tasty!

Excellent! Glad to see a fellow exerciser. In this case, I vote for Creme Brulee, straight up, no funny stuff.

Enjoy!

Definitely creme brulee. And use real vanilla bean - preferably Tahitian. Using extract is a bad, bad idea.

Hmm...definitely a lot of votes for creme brulee. I might have to do that one instead, and save the Hollandaise for some other time. I've never made it, but trying would be fun. Hey, I might actually get to use that little torch that I was given as a wedding gift!

came across this simple recipe for a lemon vinaigrette from the Culinary Institute of America. they say to pair with dry whites and recommend it for sweet greens (i.e., butter lettuce), roasted root vegetables & grilled or sauteed fish

1 - egg yolk
2 tbsp - lemon juice
1 cup - evoo
sea salt

just whisk all the ingredients together and add salt to taste

Sabayon!!!!

Cesear salad dressing

If I am going to make cesear salad dressing, when I seperate the eggs, I use the whites for egg white omlets and use the yolks for my dressing.

Derek

Damn BRR, eat your yolks already. I can smell them from here.

i made Sabyon in a lobster cooking class once it was awesome.

quote:

Originally posted by ArieS:
Creme brulee

Ditto

My dogs get my leftover yolks. My Boyfriend is watching his cholesterol.

I thought the thing about eggs contributing to serum cholesterol was false. I would think they are very nutritious. They are very much like a seed, an embryo packed in nutrients.

quote:

Originally posted by Ania:
My dogs get my leftover yolks. My Boyfriend is watching his cholesterol.

I think you meant to say you're watching your boyfriend's cholesterol.