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quote:The yolks only recipes typically call for a very small amount of gelatin.
Yes.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
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!
quote:Originally posted by ArieS:
Creme brulee
quote:Originally posted by Ania:
My dogs get my leftover yolks. My Boyfriend is watching his cholesterol.
These weren't leftover yolks, they were tasked. But one of my favorite treats are Hong Kong-style Egg Tarts, and the closest Chinese bakery that makes them is about 20 miles from me. So hello, YouTube!
Made a batch of 16, using 4 egg yolks and puff pastry, which I think technically makes them Portuguese-style. But still delicious, and a nice hack. My son is into egg-white omelets, so that part will go to him.
Jabe11 and his sous chef (a.k.a. his daughter) have treated me to fresh fettuccine tossed in olive oil and grated parmesan topped with a salt-cured egg yolk. Sometimes we gild the lily by adding fresh shaved truffles. We also grate salt-cured egg yolk on asparagus for color and flavor.
i acutally like using them in alot of beef based japanese curries. just top it raw on top of a hot plate of curry and it adds an excellent mouthfeel
Make some steak tartare and use one for each serving.
Salt cure them and save them in a Tupperware, great grated over salads, into pasta etc...
You definitely should keep them. Canada Drugs states that egg yolks contain many useful vitamins (including B12, B2, A, D and folate). You can make pasta douht, aїoli, salted egg yolk pound cake, Crème Brûlée...
@javachip posted:Jabe11 and his sous chef (a.k.a. his daughter) have treated me to fresh fettuccine tossed in olive oil and grated parmesan topped with a salt-cured egg yolk. Sometimes we gild the lily by adding fresh shaved truffles. We also grate salt-cured egg yolk on asparagus for color and flavor.
Yep, I'll have E make some more with our upcoming cassoulet dinner. Not sure if we'll use them or not, but I'm getting 6-7 eggs a day right now from the layers. Make sure you bring empty egg cartons so I can fill.
I'm always looking for recipes that use 10-12 eggs. Spanish tortilla and quiche being the best. I literally have around 5-6 dozen eggs around at any time...a family of 4 can only eat so many. If anyone has good ideas to use up a shit ton of eggs, I'm all ears. I'll take a look at the egg tarts mcneeley posted, and maybe its time for egg foo young.
